Wolfpack Pork Sandwich
Sink your teeth into the ultimate game-day masterpiece with the Wolfpack Pork Sandwich! This hearty creation begins with tender, slow-cooked pork shoulder seasoned to perfection with a smoky-sweet dry rub and finished with a tangy barbecue sauce infused with apple cider vinegar. Layered on buttery brioche buns, the star ingredient is complemented by a refreshing homemade slaw, made with crunchy green cabbage, grated carrots, and a creamy honey-Dijon dressing. Whether you’re hosting a backyard barbecue or tailgating with your favorite crew, this sandwich is a surefire crowd-pleaser. Easy to prepare with oven or slow cooker options, it’s the perfect blend of indulgence and convenience. Serve up this comfort-food classic and elevate your sandwich game today!
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (boneless)
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Paprika (smoked)
- 1 tsp Garlic powder
- 2 tbsp Brown sugar
- 1 cup Barbecue sauce (your favorite)
- 2 tbsp Apple cider vinegar
- 6 pieces Bread rolls (brioche or sandwich buns)
- 2 cups Green cabbage (shredded)
- 1 medium Carrot (grated)
- 1 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Honey
- 1 tbsp White vinegar
Instructions
Preheat your oven to 300°F (150°C) or set your slow cooker to the low setting.
In a small bowl, mix together salt, black pepper, paprika, garlic powder, and brown sugar to create a dry rub.
Pat the pork shoulder dry using paper towels and rub the seasoning mixture all over the meat.
Place the pork shoulder in a roasting pan or the slow cooker. If using an oven, cover the pan tightly with foil.
Cook for 4–5 hours in the oven or 6–8 hours in the slow cooker, until the meat is fork-tender and easily shredded.
Meanwhile, prepare the slaw. In a large bowl, whisk together mayonnaise, Dijon mustard, honey, white vinegar, and a pinch of salt and pepper.
Add the shredded cabbage and grated carrot to the bowl, mixing until evenly coated. Cover and refrigerate until ready to serve.
Once the pork is cooked, remove it from heat and let it rest for 15 minutes. Shred the pork using two forks, discarding any excess fat.
In a saucepan, heat the barbecue sauce and apple cider vinegar over low heat. Stir in the shredded pork, coating it evenly with the sauce.
Toast the bread rolls lightly in the oven or on a grill for added texture.
To assemble, place a generous portion of pulled pork on the bottom half of a roll, layer it with a scoop of prepared slaw, and top it with the other half of the roll.
Serve immediately and enjoy your Wolfpack Pork Sandwich!
Nutrition Facts
Calories |
1015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1800 mg | 78% | |
| Total Carbohydrate | 70.1 g | 26% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 31.5 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 683 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
