Pulled Pork & Slaw Sandwiches

Featured by Taft Street Winery in the Gold Wine Club.
Pulled Pork & Slaw Sandwiches


Extremely juicy, your pulled pork sandwiches with coleslaw come out flavorful and well worth the effort! Pair this with a Pinot Noir.

Yield: 6 - 8
Prep Time: 45 Minutes
Cook Time: 120 Minutes


For the Pulled Pork:
• 2 tsp. ground cumin
• 2 tsp. ground coriander
• 2 tsp. salt
• 2 tsp. chili powder
• 3 lbs. pork butt or shoulder, trimmed, & cut into 1 1/2 inch cubes
• 1/4 cup olive oil
• 1/2 cup red wine vinegar
• 1 Tbs. honey
• 1/2 cup stock
• 1 onion, diced

For the Cole Slaw:
• 1/2 cup distilled white vinegar
• 4 Tbs. sugar
• 4 Tbs. vegetable oil
• 2 1/2 tsp. dry mustard
• 1 tsp. celery seeds
• 1 medium cabbage, thinly shredded
• 1 large red onion, thinly sliced
• 2 carrots, shredded


For the Pulled Pork:
Combine the first four ingredients for the rub. Add pork and coat well. Refrigerate overnight. Brown pork in olive oil and set aside. Add stock, honey and vinegar, scraping the pan’s bottom to incorporate flavors. Add onion and bring to boil. Lower heat to simmer, add pork and cook until tender - about an hour and a half. Let cool, then shred by hand.

Preparations for the Cole Slaw:
Combine vinegar, sugar, oil, mustard and celery seeds in a medium saucepan. Stir and bring to boil. Remove from heat and season with salt and pepper. Combine cabbage, onion and carrots in a bowl. Add dressing, toss. Cover and refrigerate at least 2 hours.

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