Southern · main

BBQ Pulled Pork Sandwiches with Slaw

BBQ Pulled Pork Sandwiches with Slaw reads richness 5.9, umami 5.6 and salinity 4.2 on Palate's 0–10 flavor X-ray — a Southern main, about 4 hr 9 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.2 / 10
• Sweet & Fruity — 4.7 / 10
• Sour & Bright — 4.3 / 10
• Bitter & Earthy — 3.2 / 10
• Rich & Fat — 6.3 / 10
• Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Richness 5.9 · Umami 5.6 · Salinity 4.2 · Sweetness 4.2 · Allium 4.1 · Sourness 4.0 · Smoke 2.9 · Fruity 1.5 · Warm Spice 1.5 · Earthy 1.4 · Funk & Ferment 1.4 · Nutty 1.3 · Heat 1.1 · Citrus 1.0 · Bitterness 1.0

What's in it (16)

• vegetable oil — 27 g
• boneless pork — 1814 g
• light-brown sugar — 25 g
• smoked paprika — 15 g
• salt — 10 g
• black pepper — 5 g
• garlic — 5 g
• onion powder — 5 g
• yellow onion — 110 g
• low-salt chicken broth — 237 g
• apple cider vinegar — 177 g
• bbq sauce — 355 g
• shredded red cabbage — 397 g
• mayonnaise — 73 g
• granulated sugar — 4 g
• whole wheat hamburger buns — 800 g

Time & effort: about 4 hr 9 min · effort: involved

Nutrition (per 100 g, engine-estimated): 147.2 kcal, 13.5 g protein, 5.2 g fat, 11 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Preheat the oven to 300°F. Pat the pork chunks dry, then in a small bowl mix the brown sugar, smoked paprika, 2 teaspoons salt, pepper, garlic powder, and onion powder; rub the mixture all over the pork chunks.
2. Heat the oil in a large Dutch oven over high heat until shimmering. Sear the pork on all sides until deeply browned and a crust forms, 3-4 minutes per side, then transfer to a plate.
3. Reduce the heat to medium. Add the onion to the drippings and cook, stirring occasionally, until softened and lightly browned at the edges, 5-6 minutes.
4. Pour in the chicken broth and 1/2 cup of the vinegar, scraping up the browned bits from the bottom of the pot. Return the pork and any accumulated juices to the pot, nestling the pieces into the liquid.
5. Cover and braise in the oven until the pork is fork-tender and shreds easily, 3 1/2 to 4 hours, turning the pieces once halfway through.
6. About 30 minutes before the pork is done, make the slaw: whisk the mayonnaise, the remaining 1/4 cup vinegar, the sugar, and 1/2 teaspoon salt in a large bowl. Add the coleslaw mix and toss until evenly coated, then refrigerate until serving.
7. Transfer the pork to a large bowl and shred with two forks, discarding any large pieces of fat. Skim 1/2 cup of the fat-skimmed braising liquid from the pot and stir it into the pork along with 1 cup of the BBQ sauce until the pork is glossy and well coated.
8. Toast the cut sides of the buns until golden, about 2 minutes. Pile the pulled pork high on the bottom buns, top with a scoop of slaw and a drizzle of the remaining 1/2 cup BBQ sauce, and close with the top buns.

Dishes with a similar flavor shape

• Brunswick Stew with Pulled Pork — Southern
• Smothered Cabbage and Kielbasa Skillet — Southern
• Kielbasa and Cabbage Stew — Eastern European
• Kansas City Style BBQ Ribs — American · Barbecue
• Bacon-Wrapped Meatloaf with Ketchup Glaze — American

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.