Friday, September 14, 2012

Pulled Pork Sandwiches with Pineapple-Poppy Seed-Honey Mustard Coleslaw

Pulled Pork Sandwiches with Pineapple-Poppy Seed-Honey Mustard Coleslaw
Pulled pork has to be the ultimate game-day food for us. I mean, it requires very little work and you just pop it in the oven for 6 hours and you have amazingly fatty shreds of porkiness in front of you. Even better, you can stretch it into different meals for days. On Sunday, I'll post a recipe for some of the best Pulled Pork Waffles that you've ever seennnnn. In the meantime, I made a different version of some BBQ sandwiches... and they involve a kinda-crazy coleslaw... made with pineapple. Yes, I realize that might sound odd, but it's strangely delicious. The dressing has a bunch of ingredients, but it mainly involves a homemade honey mustard sauce with prepared horseradish, poppy seeds, and crushed pineapple. It's tangy, sweet, yet has a nice "zang" to it. It's the perfect topping to any sandwich and I think it would go great with a pulled chicken sandwich as well. If there are any Alabama fans out there reading this, it would be a great recipe at your tailgates this weekend since the Crimson Tide plays Arkansas. But, don't worry... this isn't only for us 'Bama fans!! Enjoy :)

For the Dry Rubbed-Pulled Pork:
2T Salt
4T Brown Sugar
4t Garlic Powder
4t Onion Powder
2t Ground Cumin
2t Chili Powder
2t Black Pepper
1 5lb Boston Butt

For the Pineapple-Poppy Seed-Honey Mustard Coleslaw:
1 16oz Bag of Coleslaw Mix
3 Green Onions, Thinly Sliced
8oz Crushed Pineapple (squeezed of all excess juice)
3T Mayo
2T Dijon Mustard
1T Grainy Mustard
3T Honey
1t Creamy Horseradish
1T Poppy Seeds
Salt & Pepper, To Taste 

For the Sandwiches:
Toasted Buns
Warmed Pulled Pork
Your Favorite BBQ Sauce
Prepared Coleslaw
Pickled Red Onions, For Garnishing
Pickles, For Garnishing

1. To Make the Oven-Roasted Pulled Pork: Mix together all of the seasonings and rub the spice blend all over the pork and marinate the pork overnight, covered, in the refrigerator. The next day, preheat the oven to 300 degrees F. Put the pork in a roasting pan and bake for 6 hours, or until an instant-read thermometer registers to 170 degrees. Remove the pork from the oven and transfer to a large platter and allow the meat to rest for about 10 minutes. While still warm, take two forks and pull the meat to form shreds.
2. To Make the Pineapple Coleslaw: In a medium-mixing bowl, whisk together the mayo, drained pineapple, Dijon mustard, grainy mustard, honey, horseradish, and poppy seeds. Toss this mixture with the coleslaw and green onions until completely coated. Set it aside until ready to assemble the sandwiches.
3. Assemble the sandwiches by stacking the pulled pork, BBQ sauce, pineapple coleslaw, and other toppings onto toasted buns and enjoy!


  1. We are always smoking pork shoulders, and oh the things you can do with the leftovers are endless! We do nachos, and my personal sinful favorite is topping a burger with the shredded pork with my hubbbys homemade Jack Daniels BBQ sauce, then as if that isn't enough meaty goodness you must add bacon as well! However the next time we smoke one, I think I will try it with .the bacon jam. Now I think we will have to do one this weekend, my mouth is watering just thinking about it! Have a super weekend. Miss B

    1. I wouldn't mind one of those burgers right about now! Sounds like my kinda meal :)


  2. Now this is making me go crazy....such a gorgeous and delicious looking pork sandwich. How I wish to grab the sandwich now :(