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Pulled Pork Sandwiches with Sweet Corn Slaw

5 Hrs


1 Tablespoon Smoked Paprika

1 Tablespoon Packed Light Brown Sugar

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Black Pepper

1/8 Teaspoon Cayenne Pepper

1 (3-4 Pound) Boneless Pork Shoulder, trimmed of fat and cut into 2-inch chunks

1/4 Cup Honey

3 Tablespoons Red Wine Vinegar

1 Large Sweet Onion, thinly sliced (about 2 cups)

4 Large Cloves Garlic, thinly sliced

Martin’s Sandwich Potato Rolls, for serving

Barbecue Sauce of Choice, for serving

Sweet Corn Slaw, for serving:

1/4 Cup Plain Greek Yogurt

1/4 Cup Mayonnaise

1 Tablespoon Fresh Lemon Juice

1 Teaspoon Honey

1 Garlic Clove, minced

1/2 Teaspoon Salt

1/4 Teaspoon Freshly Ground Black Pepper

4 Cups Shredded Cabbage

2 Cups Yellow Corn Kernels

2 Green Onions, thinly sliced

Serves: 14


Step 1

Make Sweet Corn Slaw: In a medium bowl, whisk together yogurt, mayonnaise, lemon juice, honey, garlic, salt, and pepper. Add cabbage, corn kernels, and green onions; toss to combine.

Note:  This slaw can be made up to 6 hours in advance. Cover and refrigerate until ready to use.

Step 2

In a small bowl, mix together the smoked paprika, brown sugar, salt, pepper, and cayenne. Rub the spice mixture all over the pork. In another small bowl, stir together the honey and vinegar.

Step 3

Scatter the onion and garlic over the bottom of a 4- to 5-quart slow cooker, and top with the pork. Pour the honey-vinegar mixture over the pork. Cover and cook for 4 ½ to 5 hours on high or 9 to 10 hours on low, or until the meat is tender and shreds easily with a fork.

Step 4

Using a slotted spoon, remove meat and onions from slow cooker and transfer to a large bowl. Shred meat. Skim fat from cooking liquid. Add back enough of the cooking liquid to moisten the meat.

Step 5

Pile the pulled pork onto Martin’s Sandwich Potato Rolls and drizzle with barbecue sauce of choice. Top with the sweet corn slaw, or serve it on the side. Enjoy!

Recipe adapted from: