Some of you may call it a weakness. Some may call it addiction. Some may even consider it disgusting. Me? I don’t care what you label my love for pulled pork sandwiches – just get one in my face.
Charlotte says “The star of this sandwich is the Chipotle Slaw.” Which is great because, as you know, I’m a vegetarian. Yes, I cheat for pulled pork. And Pho Cali. And sushi. But that’s it. After that I draw the line and return to my roots as die-hard vegetarian. Ok, maybe I did eat a homemade Niman Ranch blue cheese burger last week. But, other than that, die-hard vegetarian. ;)
If you’ve been frequenting your local markets you’ve probably noticed that cabbage and carrots are abundant right now and just begging to be turned into this super addicting slaw. You should be stocking up on these super-healthful veggies as cabbage is a major cancer fighter loaded with vitamin C, fiber, potassium, and other nutrients, as well as having the fewest calories and least fat of any vegetable. Meanwhile, carrots are big time fat-fighters filled with fiber that lowers cholesterol and beta-carotene that wards off cancer and heart disease. And y’all already know they aid in eye health.
This recipe has some incredible flavor combos happening. Brown sugar and paprika, chipotle and honey, brioche and maple syrup, and anything with garlic. This sandwich is bold and flavorful with just a touch of sweet heat. Plus, anything served on brioche is bound to be good.
Pulled Pork and Chipotle Slaw Sandwiches
Recipe and photos by Charlotte Abrams
For the rub
2 tablespoons packed brown sugar
1 tablespoon smoked sweet paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
2 pounds boneless pork shoulder
1 onion, quartered
1 ½ cups apple juice
½ cup water
⅓ cup apple cider vinegar
2 tablespoons sweet and spicy pickle juice (such as Wickles)
2 tablespoons pure maple syrup, grade b
1 bay leaf
1 loaf brioche, sliced and toasted, for serving
Combine sugar, paprika, chili powder, garlic powder, and salt in a small bowl. Rub spice mixture evenly over pork. Wrap and refrigerate pork overnight.
Combine onion, apple juice, water, vinegar, pickle juice, maple syrup, and bay leaf in the insert of a slow cooker. Add pork. Cover and cook on low until pork easy falls apart when pierced with a fork, about 8 hours.
Transfer pork to a platter and shred into large, bite-sized pieces. Strain liquid into a medium sauce pan. Bring to a boil and cook until syrupy, about 15 minutes. Meanwhile, make the chipotle slaw. To serve, toss pork with sauce and serve on toasted bread topped with slaw.
For chipotle slaw
¾ cup mayonnaise
1 small chipotle pepper in adobo sauce, seeded and minced (about 2 teaspoons)
1 clove garlic, minced
1 scant tablespoon honey
1 small head cabbage, shredded (about 4 cups)
1 large carrot, peeled and shredded
Salt and pepper
Combine mayonnaise, chipotle, garlic, and honey in a large bowl. Add cabbage and carrots and toss to combine. Season with salt and pepper.