Smoked Pork Topped with Coleslaw

Smoked Pork Topped with Coleslaw

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Pork Ingredients

  • 5 lbs. smoked pulled pork
  • 2 C barbecue sauce (your choice)
  • 12 large buns

Sweet and Sour Coleslaw:

  • 3 C cabbage, chopped
  • 1 C carrots, shredded
  • 2 Michigan Gala apples, peeled, cored and diced
  • ¼ C onion, finely chopped
  • ½ C apple cider vinegar
  • ¼ C vegetable oil
  • ¼ C Pioneer® Sugar
  • 1 tsp salt
  • ¼ tsp pepper
  • ¼ tsp paprika

Sautéed Apples:

  • 4 Michigan Empire apples, cored and sliced
  • 2 T butter
  • ¼ C Pioneer® Golden Light Brown Sugar
  • ½ C barbecue sauce (your choice)

Pork Directions

  1. Mix the pulled pork and barbecue sauce together and heat in a saucepan until hot. Set aside until sandwich assembly.Coleslaw Directions:
  2. Mix the cabbage, carrots, Michigan apples and onions in a large bowl.
  3. In a jar with a tight fitting lid, mix the cider vinegar, vegetable oil, Pioneer® Sugar, salt, pepper and paprika: shake well. Pour over coleslaw and mix together.

Apple Directions:

  1. In a saucepan melt the butter and add the sliced Michigan apples. Add the Pioneer® Golden Light Brown Sugar and sauté until they are slightly tender. Add the barbecue sauce and mix in the Michigan apples until all is combined.

Sandwich Assembly:

  1. Cut bun in half and layer the smoked pork, followed by 1/2 cup of coleslaw and top with sautéed apples. Top with the other half of the bun and secure with a sandwich skewer.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.