Smoky Pulled Pork Sandwiches with Spiralized Apple Slaw
Ingredients
- 1 (4-pound) pork shoulder roast
- 2 teaspoons tablespoon coarse salt
- 1/2 teaspoon pepper
- 1 tablespoon liquid smoke
- 4 garlic cloves, minced
- pretzel buns or whatever bun you want! (mine were slider size)
spiralized apple slaw
- 2 apples, spiralized
- 1 1/2 cups fresh arugula
- 1 1/2 tablespoons olive oil
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
maple mustard
- 1/2 cup dijon mustard
- 1 tablespoon maple syrup
Instructions
- Place the pork shoulder in the slow cooker and cover it with the salt and liquid smoke, turning a few times to coat. Add the minced garlic cloves. Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred it and mix with the juice in the slow cooker. I like to turn my slow cooker on high and let it sit with the lid off for 15 minutes or so – I find that if it’s extra liquidy, some of the liquid will be absorbed.
- Assemble the sandwiches on the bun of your choice with the maple mustard on the bottom, the pork piled on top and lots of apple slaw!
spiralized apple slaw
- Toss the spiralized apples and arugula in a bowl. Whisk together the olive oil, vinegar, honey, salt and pepper in a small bowl. Pour it over the apples and toss well.
maple mustard
- Whisk together the mustard and maple syrup until combined.
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