Smoky Cheddar Pulled Pork Sandwiches with Tangy-Creamy Slaw | PC.ca

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NewSmoky Cheddar Pulled Pork Sandwiches with Tangy-Creamy Slaw

A pulled pork sandwich topped with a creamy slaw on a plate next to a serving of fries and a drink

PC World Of Flavours Barbecue Seasoned Pork Shoulder Blade

New

Smoky Cheddar Pulled Pork Sandwiches with Tangy-Creamy Slaw

Use your multi-purpose pressure cooker to make our conveniently pre-seasoned barbecue pork shoulder ...

Use your multi-purpose pressure cooker to make our conveniently pre-seasoned barbecue pork shoulder pull-apart tender in a fraction of the time it would normally take (don’t worry, you can also use an oven or slow cooker if you don’t have a multi-purpose pressure cooker). Serve on crusty buns with gooey smoked Cheddar and a creamy cider vinegar slaw.

  • Level: Easy
  • Preparation: 30 mins
  • Ready in: 3 hrs
  • Serves: 4
  • Dish Type: Canadian, American
  • Season: Summer, Fall, Winter, Spring
  • Course: Dinner, Lunch
  • Main Ingredient: Pulled Pork
  • Serving Size

    1 sandwich, 1 cup slaw

  • Calories

    650

  • Total Carbohydrate

    51 g

  • Total Fat

    39 g

  • Saturated Fat

    15 g

  • Dietary Fibre

    4 g

  • Protein

    25 g

  • Sodium

    1030 mg

  • Sugars

    18 g

NewSmoky Cheddar Pulled Pork Sandwiches with Tangy-Creamy Slaw

A pulled pork sandwich topped with a creamy slaw on a plate next to a serving of fries and a drink

PC World Of Flavours Barbecue Seasoned Pork Shoulder Blade

  • Serving Size

    1 sandwich, 1 cup slaw

  • Calories

    650

  • Total Carbohydrate

    51 g

  • Total Fat

    39 g

  • Saturated Fat

    15 g

  • Dietary Fibre

    4 g

  • Protein

    25 g

  • Sodium

    1030 mg

  • Sugars

    18 g

How to make

Ingredients

  • Sandwiches :

  • 1

    PC® World of Flavours Barbecue Seasoned Pork Shoulder Blade (900 g)
  • 4

    large crusty buns, split
  • 16

    thin slices PC® Smoke Flavoured Cheddar Cheese
  • 8

    slices sandwich/deli-style pickle (long, thin slices), patted dry
  • Slaw:

  • 3

    green 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.

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