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5 from 4 votes
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Yield: 6
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
  • teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
maple mustard
  • 1/2 cup dijon mustard
  • 1 tablespoon maple syrup
Instructions
  1. 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.
  2. 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
  1. 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
  1. Whisk together the mustard and maple syrup until combined.

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