Raspberry-Chipotle Pulled Pork Sandwiches
I recently posted my recipe for Memphis-inspired pulled pork. Well now it's time to share how I put some of that pork to work. Pulled pork is traditionally served on a CWB (cheap white bun) with a drizzle or two of sauce, and coleslaw. That's it! It's simple, easy and run-down-your-arm delicious. I'm generally all about tradition, but sometimes it's good to color outside the lines a bit, so here I've added some fruitiness to the party.
Instructions
Combine all of the slaw ingredients, except the slaw mix, in a large mixing bowl and whisk until all of the dressing ingredients are smooth and well-incorporated.
Add the slaw and fold it in so that it's evenly coated. Cover and refrigerate 2-4 hours, stirring occasionally.
Warm the sauce and buns.
Top each bun with 1/2 cup of pork (hot, of course), 2 tablespoons of sauce, and 1/4 cup of slaw (drained of excess juice).
Tip: I press the slaw in a pasta fork to remove the juice.
Serve and enjoy!
Referenced in ingredients: here's
