Saturday Market Closed Nov. 25


BREADA – Cultivating Local Markets


Pulled Pork Sandwiches with Blue Cheese Coleslaw

Posted under Main Entrees & Salads


For the Pork
  • 1 8 to 10 pound pork shoulder, covered with a thick layer of fat
  • 1 tablespoon paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon garlic powder
  • 2 teaspoons salt
  • 1 teaspoon celery powder
  • 1 teaspoon dry mustard
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
For the BBQ Sauce
  • 2 cups apple cider vinegar
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon salt
For the Coleslaw
  • 2 tablespoons honey
  • 3 tablespoons dijon mustard
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 3/4 cup greek yogurt
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 head green cabbage, shredded or sliced very thinly (about 6 cups)
  • 1 carrot, peeled and shaved using a potato peeler
  • 1 bunch scallions, chopped fine (about 6 to 8 bulbs, green parts only)
  • 1 bunch parsley leaves, chopped fine
  • 1/2 cup crumbled blue cheese

pulled pork (see below)

north carolina bbq sauce (see below)

10 to 12 buns or bread of choice

blue cheese cole slaw (see below)

For the Pork: 

Combine dry ingredients. Rub on pork until completely coated, then wrap tightly in plastic wrap. Refrigerate for 8 hours or overnight.

Preheat oven to 325 F. Remove plastic wrap. Place the pork fat-side-up in roasting pan on top of a grate. Cook for 45 minutes per pound, basting with BBQ sauce every 1 to 2 hours.

When the internal temperature of the pork reaches 190 F, remove pork from oven and let cool for 1 hour.

For the BBQ Sauce: 

Combine all ingredients and set aside until needed.

For the Blue Cheese Coleslaw:

Whisk honey, mustard, lemon juice, olive oil, apple cider vinegar, yogurt, salt, and pepper together until combined and refrigerate until ready to serve.

In a large bowl, toss cabbage, carrots, scallions, parsley, and blue cheese together and refrigerate until ready to serve.




Transfer the cooled pork to a dutch oven. Using your hands (rubber gloves recommended), pull and shred the pork into small pieces, adding BBQ sauce as necessary to keep pork moist. Discard bone (if applicable) and excess fat.

Toss coleslaw dressing with cabbage mixture until evenly combined.

Serve pulled pork on buns with blue cheese coleslaw, adding extra BBQ sauce if desired.