Spicy pulled pork sandwiches made extra divine with a generous topping of cilantro slaw. The combination of cool and hot is to die for. (I'm using my Dr Pepper shredded pork, which I've posted previously, but any shredded pork or brisket recipe will do!)

MEAT Preheat oven to 300 degrees. Generously salt and pepper the pork roast, then set it on top of the onions in the pan. Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in. Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour. Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.) SLAW Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours. Before serving, toss in cilantro leaves. SANDWICHES Butter both halves of Kaiser rolls, then brown them on a griddle or skillet until golden and crisp on the surface. Load up each sandwich with shredded pork, then REALLY load them up with the slaw. The magic is in the combination of the hot liquid from the meat and the cool, creamy liquid from the slaw.

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Today’s recipe is more about the slaw than the pork.





I used my Dr Pepper Shredded Pork for this sandwich, which I posted here in March. If you haven’t made it yet, please do so. Thank you.

Note: the above pork recipe holds the distinction of being one of the most wondrous-smelling recipes during the cooking process.

My house yesterday was a fragrant paradise.

You don’t have to use pork, though. You can use any shredded meat, like this Braised Beef Brisket.

You can also just pick up some barbecue brisket or pork at a deli or other local joint.

You need shredded meat. That’s all.

The beauty here…is the slaw!

Whack a head of cabbage in half.





Cut one half of the head in half, then turn each of the two quarters (I’m so awesome at math) on their side.





Use a sharp knife to slice very thinly.





If you run into a little core, just pull out the pieces and discard them. I don’t like coring cabbage. I find it boring.

Coring is boring.

I tend to say that about anything at which I’m not very adept.

If I’m bad at something, it’s so totally boring.





Do the same with purple cabbage.





Why is purple cabbage so gorgeous? Why aren’t more people talking about this?





Slice it thin…





And add it to the bowl, too.





You also need a jalapeno. Slice it in half…





Then slice the halves thinly.





Measure 1/2 cup whole milk…





And add 1/2 cup mayonnaise.

Not Miracle Whip.

Miracle Whip is mean.





Add a leetle white vinegar…but not too much!

Vinegary slaw ruins my day.





Add a little sugar, a pinch of salt…





And a dash of cayenne.

I love heat.





Mix the cabbage all together…





Then pour in the dressing.





Throw in the jalapenos, then toss it all together.

Cover it with plastic wrap and refrigerate it for at least a couple of hours.





The pork. It’s ready.





Grab a bunch of cilantro and give it a rough chop. Or just leave the leaves whole.

Looks prettier that way.





Throw it into the slaw…





And mix it all together with your very clean hands.





Be sure to add plenty of cilantro!





Butter a bunch of Kaiser Rolls.





And brown them on a griddle or skillet.





Throw some meat on the bottom half. Drizzle on a spoonful of liquid. I’ll tell you why in a minute.





Then top the meat with a bunch of slaw.





Add about twice as much slaw as meat.





Top it with the other half of the bun.





Now, here’s where you can see a hint of the magic. See the meat drippings? See the creamy dressing from the slaw. Those are coming together inside the sandwich right now, creating a medley of flavor, sin, and calories in the bottom half of the bun.





And that’s my kinda sandwich.





Enjoy this, guys!

I sure did.

Note: You can use this meat-and-slaw combination in soft tacos, crunchy tacos, tostadas, even nachos!

Here’s the link to the printable. I included the Dr Pepper Pork recipe for convenience:

You’ll slurp it up. You may even lick your fingers.

Love,

Pioneer Woman