Pulled Pork Sandwiches With Pickled Vegetables Recipe

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Gallery Pulled-Pork Sandwiches with Pickled Vegetables Recipe Summary prep: 15 mins total: 8 hrs 15 mins Servings: 6

Ingredients Ingredient Checklist 3/4 cup ketchup 1 tablespoon light-brown sugar 4 garlic cloves, finely chopped 3/4 teaspoon dried sage 1/2 teaspoon dried oregano Coarse salt and ground pepper 3-pound boneless pork shoulder, trimmed of excess fat Tangy Red Cabbage, for serving (optional) 6 crusty white rolls, split in half horizontally

Cook’s Notes Tangy Red Cabbage: In a medium bowl, toss 1 1/2 cups shredded red cabbage with 2 tablespoons cider vinegar and a little coarse salt. Let stand until soft and bright in color, at least 30 minutes and up to overnight.

Gallery Pulled-Pork Sandwiches with Pickled Vegetables

Recipe Summary prep: 15 mins total: 8 hrs 15 mins Servings: 6

Gallery

Pulled-Pork Sandwiches with Pickled Vegetables

Pulled-Pork Sandwiches with Pickled Vegetables

Recipe Summary prep: 15 mins total: 8 hrs 15 mins Servings: 6

Recipe Summary

prep: 15 mins total: 8 hrs 15 mins

Servings: 6

prep: 15 mins

total: 8 hrs 15 mins

prep:

15 mins

total:

8 hrs 15 mins

Servings: 6

Ingredients

3/4 cup ketchup 1 tablespoon light-brown sugar 4 garlic cloves, finely chopped 3/4 teaspoon dried sage 1/2 teaspoon dried oregano Coarse salt and ground pepper 3-pound boneless pork shoulder, trimmed of excess fat Tangy Red Cabbage, for serving (optional) 6 crusty white rolls, split in half horizontally

Directions

In a 5- to 6-quart slow cooker, stir together 1/2 cup ketchup, sugar, garlic, sage, oregano, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Cut pork in half lengthwise; add to slow cooker, turning to coat. Cover, and cook on low until meat is very tender and falling apart, about 8 hours (or on high for 6 hours). Meanwhile, prepare Tangy Red Cabbage, if desired (see Cook’s Notes below).

Transfer pork to a large bowl. Using a large spoon, skim off and discard any fat from surface of cooking liquid. With two forks, pull meat apart until shredded. Pour any juices from slow cooker over pork, add remaining 1/4 cup ketchup, and stir to combine; season with salt and pepper. Spoon meat onto bottom half of rolls; add red cabbage, if desired, and top of roll.

Step 1 Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 1 cup water, and cover. Transfer to oven; cook until pork is tender, about 2 1/2 hours. Proceed to step 2 (above).

Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 1 cup water, and cover. Transfer to oven; cook until pork is tender, about 2 1/2 hours. Proceed to step 2 (above).

Cook’s Notes

Tangy Red Cabbage: In a medium bowl, toss 1 1/2 cups shredded red cabbage with 2 tablespoons cider vinegar and a little coarse salt. Let stand until soft and bright in color, at least 30 minutes and up to overnight.

Reviews (22)

 Add Rating & Review     344 Ratings   5 star values:        58    4 star values:        108    3 star values:        117    2 star values:        51    1 star values:        10

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Reviews (22)

Add Rating & Review     344 Ratings   5 star values:        58    4 star values:        108    3 star values:        117    2 star values:        51    1 star values:        10

Add Rating & Review

344 Ratings 5 star values: 58 4 star values: 108 3 star values: 117 2 star values: 51 1 star values: 10

5 star values: 58 4 star values: 108 3 star values: 117 2 star values: 51 1 star values: 10

Martha Stewart Member     Rating: Unrated       03/03/2012   Truly amazing to find a recipe that fits with my diet. This is the perfect break (and safe break!) from the typical recipes to help control blood sugar.  

Martha Stewart Member     Rating: Unrated       10/24/2011   Nutritional facts per serving (daily value): Calories 364.083kcal; Protein 44.458g (89%); Total Fat 16.111g (25%)(Sat. 5.555g (28%)); Chol. 150.08mg (50%); Carb. 8.314g (3%); Fiber 0.201g (1%); Sugars 6.856g; Calcium 43.088mg (4%); Iron 2.974mg (17%); Sodium 504.81mg (21%); Vit. C 6.975mg (12%); Vit. A 299.854IU (6%); Trans fat 0g  

Martha Stewart Member     Rating: Unrated       02/25/2011   Made this for dinner last night?  

Martha Stewart Member     Rating: Unrated       12/29/2009   I made this a couple of times after it first came out in the print issue. Easy for slow cooker beginners!  

Martha Stewart Member     Rating: Unrated       03/23/2009   this is so delicious, i've tried three other slow cooked porks and this wins in taste and easiness by FAR!  

Martha Stewart Member     Rating: Unrated       02/15/2009   I'm from the south (TN) and WE call it pulled pork cause that's what it is!  

Martha Stewart Member     Rating: Unrated       02/06/2009   My friend used her cast iron dutch oven on the wood stove, the pork was great and no extra power needed, "green" pork!  

Martha Stewart Member     Rating: Unrated       11/09/2008   This was easy and sooooo good!!! I used my Dutch oven.  

Martha Stewart Member     Rating: Unrated       10/24/2008   i love a nice tangy slaw to go over my pulled pork - a thai cabbage slaw with peanuts would sound sooo good as well.  

Martha Stewart Member     Rating: Unrated       10/23/2008   I really wish that she would add the nutritional information.  

Martha Stewart Member     Rating: Unrated       10/23/2008   It looks pulled to me (not chopped) :)  

Martha Stewart Member     Rating: Unrated       10/23/2008   I know this is silly but I can't help it--I HATE the term "pulled pork." I've been eating this for years and here in the South we called it chopped pork until someone came up with this name.  

Martha Stewart Member     Rating: Unrated       10/23/2008   Can you provide some additonal information about the Carolina style prepration? Just cook the pork in cider vinegar? Any other ingredients or directions? Thanks!  

Martha Stewart Member     Rating: Unrated       10/23/2008   Both styles sound absolutely delicious!... Thanks VegasShopper!  

Martha Stewart Member     Rating: Unrated       10/23/2008   This sounds delicious but any idea how many calories? I know it's only 1T br sugar but the ketchup also has sugar. Just wondering.  

Martha Stewart Member     Rating: Unrated       10/23/2008   If you want a "Carollina style" flavor, cook the pork in 2 cups of apple cider vinegar. Save the juice and add a little of it back into the meat after you shred it. Pile the meat on a toasted bun, spoon on barbecue sauce (homemade or bottled) and top with cole slaw and maybe some sliced dill pickles if that sounds good to you.

Martha Stewart Member

Rating: Unrated 03/03/2012

Truly amazing to find a recipe that fits with my diet. This is the perfect break (and safe break!) from the typical recipes to help control blood sugar.

Rating: Unrated

Rating: Unrated 10/24/2011

Nutritional facts per serving (daily value): Calories 364.083kcal; Protein 44.458g (89%); Total Fat 16.111g (25%)(Sat. 5.555g (28%)); Chol. 150.08mg (50%); Carb. 8.314g (3%); Fiber 0.201g (1%); Sugars 6.856g; Calcium 43.088mg (4%); Iron 2.974mg (17%); Sodium 504.81mg (21%); Vit. C 6.975mg (12%); Vit. A 299.854IU (6%); Trans fat 0g

Rating: Unrated 02/25/2011

Made this for dinner last night?

Rating: Unrated 12/29/2009

I made this a couple of times after it first came out in the print issue. Easy for slow cooker beginners!

Rating: Unrated 03/23/2009

this is so delicious, i’ve tried three other slow cooked porks and this wins in taste and easiness by FAR!

Rating: Unrated 02/15/2009

I’m from the south (TN) and WE call it pulled pork cause that’s what it is!

Rating: Unrated 02/06/2009

My friend used her cast iron dutch oven on the wood stove, the pork was great and no extra power needed, “green” pork!

Rating: Unrated 11/09/2008

This was easy and sooooo good!!! I used my Dutch oven.

Rating: Unrated 10/24/2008

i love a nice tangy slaw to go over my pulled pork - a thai cabbage slaw with peanuts would sound sooo good as well.

Rating: Unrated 10/23/2008

I really wish that she would add the nutritional information.

It looks pulled to me (not chopped) :)

I know this is silly but I can’t help it–I HATE the term “pulled pork.” I’ve been eating this for years and here in the South we called it chopped pork until someone came up with this name.

Can you provide some additonal information about the Carolina style prepration? Just cook the pork in cider vinegar? Any other ingredients or directions? Thanks!

Both styles sound absolutely delicious!… Thanks VegasShopper!

This sounds delicious but any idea how many calories? I know it’s only 1T br sugar but the ketchup also has sugar. Just wondering.

If you want a “Carollina style” flavor, cook the pork in 2 cups of apple cider vinegar. Save the juice and add a little of it back into the meat after you shred it. Pile the meat on a toasted bun, spoon on barbecue sauce (homemade or bottled) and top with cole slaw and maybe some sliced dill pickles if that sounds good to you.

All Reviews for Pulled-Pork Sandwiches with Pickled Vegetables

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pulled-Pork Sandwiches with Pickled Vegetables

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (22)#

All Reviews for Pulled-Pork Sandwiches with Pickled Vegetables#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (22)

All Reviews for Pulled-Pork Sandwiches with Pickled Vegetables