How to make
1PC® World of Flavours Barbecue Seasoned Pork Shoulder Blade (900 g)
4large crusty buns, split
16thin slices PC® Smoke Flavoured Cheddar Cheese
8slices sandwich/deli-style pickle (long, thin slices), patted dry
3green onions, finely chopped
1/4 cup (60 mL)mayonnaise
2 tbsp (30 mL)2 tbsp (30 mL) cider vinegar
1-1/2 tsp (7 mL)granulated sugar
1/2 tsp (2 mL)black pepper
1 pkg (397 g)coleslaw mix
How to make
- Step 1
Sandwiches: Cook pork shoulder in oven or slow cooker according to package directions. Alternatively, to cook in multi-purpose pressure cooker: Remove pork from packaging and place in multi-purpose pressure cooker. Add ¼ cup (60 mL) water. Close lid and seal pressure-release valve according to manufacturer’s instructions; cook using manual high-pressure function until pork is very tender, about 1 hour, 35 minutes (pressure will build for about 5 minutes before cook time begins).
- Step 2
Let stand 15 minutes while pressure releases naturally. Release remaining pressure manually according to manufacturer’s instructions.
- Step 3
Transfer pork using tongs to large bowl; let cool enough to handle. While pork is cooling, heat juices from pork in pressure cooker using sauté function on high until mixture begins to boil; continue to boil until reduced to thick sauce, 15 to 20 minutes. (TIP: If using oven or slow cooker, transfer juices to saucepan and boil until reduced to thick sauce.)
- Step 4
Using 2 forks, shred or “pull” pork. Pour juices from pressure cooker over top of pork; stir to coat.
- Step 5
Preheat broiler to high. Arrange oven rack in top position. Arrange buns, cut sides up, on baking sheet. Broil on top rack until light golden, 1 to 2 minutes. Remove top halves of buns to plate; set aside. Divide cheese among bun bottoms. Broil on top rack until melted, about 1 minute.
- Step 6
Slaw: Stir together green onions, mayonnaise, vinegar, sugar and pepper in separate large bowl until smooth. Add coleslaw mix and stir to coat.
- Step 7
Assembly: Top each bun bottom with ½ cup (125 mL) pork, 2 pickle slices and ¼ cup (60 mL) slaw. Sandwich with bun tops and serve remaining slaw on the side.
- Try this:
You’ll make more shredded pork than you need for 4 sandwiches, but who says that’s a bad thing? Refrigerate the leftovers in a sealed container for up to 3 days and use to top rice bowls, pizza or nachos, or stir into pasta (hello, pulled pork macaroni and cheese!). You can also freeze the leftovers in a resealable freezer bag for up to 1 month.