6 years ago

Chipotle Pulled Pork Sandwiches with Zesty Slaw

Barbecue pork sandwiches with a kick! A satisfying meal your whole family will love.

6 servings
Preparation time: 5 hours


  • 2 tablespoons olive oil, divided
  • 1 (2-pound) boneless pork shoulder roast
  • 3 tablespoons Lunds & Byerlys Signature Pork Seasoning
  • 1 large onion, sliced
  • 1 cup beer
  • 1 ¼ cups Lunds & Byerlys Chipotle Chile Barbecue Sauce
  • 1 (10-ounce) package coleslaw mix
  • ½ cup diced red onion
  • 1 teaspoon Lunds & Byerlys Chipotle Seasoning
  • 1 tablespoon freshly squeezed lime juice
  • ½ cup mayonnaise
  • 1 teaspoon Lunds & ByerlysmGarlic Salt
  • Freshly ground pepper, to taste
  • 6 Lunds & Byerlys Big Buns, toasted


  1. Heat oven to 325 F.
  2. Drizzle 1 tablespoon olive oil over roast; sprinkle with pork seasoning and rub into meat surface.
  3. Place roast in roasting pan; add sliced onions and beer.
  4. Roast until pork is falling apart when pulled with a fork (4-5 hours). Allow to stand 10 minutes.
  5. While pork is baking, combine coleslaw mix and red onion.
  6. Using 2 forks, shred the pork by steadying the roast with 1 fork and pulling the pork away with the other.
  7. In large skillet heat barbecue sauce; stir in shredded pork and heat through.
  8. In small bowl whisk together chipotle seasoning, lime juice, mayonnaise, garlic salt and pepper. Drizzle mixture over coleslaw; toss to coat.
  9. To assemble sandwiches: Spoon pork on bun bottoms, top with 2 tablespoons coleslaw; top with bun tops and serve. (There will be extra coleslaw to serve on the side or to use at a later time.)