Pulled Pork Sandwiches with Fennel-Cabbage Slaw Recipe | Yummly

Pulled Pork Sandwiches with Fennel-Cabbage Slaw

FEED ME PHOEBE
29Ingredients
65Minutes
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Ingredients

US|METRIC
  • 1 cup salt
  • 1/2 cup sugar
  • 4 cups water
  • 3 pounds pork butt
  • 1/4 cup mustard (Bone Suckin, or honey mustard would be interesting here)
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon chili powder (I used ground ancho)
  • 1/4 teaspoon cayenne
  • 6 challah (toasted, or brioche rolls – something dense, buttery, and more substantial than your average hamburger bun.)
  • 1 lemon (juiced)
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 2 fennel bulbs (large, trimmed, tough outer leaves removes, and very thinly sliced)
  • 1 head red cabbage (heart removed, thinly sliced)
  • 4 scallions (white and green parts, thinly sliced)
  • 10 cloves garlic (minced)
  • 2 jalapeno peppers (seeds and ribs removed, minced)
  • 1 1/2 cups bbq sauce (generic)
  • 1 leaf cilantro (finely chopped)
  • 1/2 cup beef broth
  • 7 cloves garlic
  • 1 cup ketchup
  • 2 chipotle peppers (canned, in adobo)
  • 3 tablespoons adobo sauce (from can)
  • 1/2 cup beef broth (or water)
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