Sandwiches can be served hot, made ahead of time for a picnic, or cut in half as appetizers!

Ingredients


  • 1 1/2 cups shredded red cabbage

  • 2 tablespoons cider vinegar 

  • Kosher salt

  • 1 1/2 cups cider vinegar

  • 4 garlic cloves, minced

  • 1/2 cup water

  • 1/4 cup packed light-brown sugar 

  • 1/2 to 1 teaspoon cayenne pepper 

  • 1 tablespoon coarse salt 

  • 1 teaspoon ground pepper 

  • 3 pounds boneless pork shoulder, cut into 4 equal pieces 

  • 8 soft sandwich rolls, split 

  • Barbecue sauce, for serving (optional)

Nutritional information

No nutrition information available

Instructions


  1. Place the red cabbage in a medium bowl and toss with 2 tablespoons cider vinegar and a pinch or two of kosher salt. Let stand until softened and bright in color, at least 30 minutes and up to overnight.

  2. In a medium bowl, combine vinegar, garlic, and 1/2 cup water. 

  3. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper. 

  4. Rub the pork with the spice mix and place pork in your 6 Quart 3-In-1 Cook Central® Multicooker. Pour over the vinegar seasoning and bake at 350 F until pork is tender and separates easily when pulled with a fork, 2 to 2 1/2 hours. 

  5. Transfer the pork to a cutting board and shred with forks. Transfer to a large bowl and add back some of the juices for your desired moisture level. 

  6. Pile the pulled pork on the rolls and top with the tangy cabbage slaw, and barbecue sauce, if desired.

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