project lekker

Pulled Pork Sandwich with Coleslaw

DinnerMeghan ColvinComment

Because sometimes you just need to indulge in a juicy, flavorful, and wonderfully messy, BBQ pulled pork sandwich. 

Our building restricts us from having a barbecue, but Aaron seems to make magic happen in our tiny (and I mean TINY!) European oven. The cooking process, although time consuming, is relatively simple. The flavor, anything but. Tangy and a little sweet, the meat is so moist (sometimes there’s no avoiding that word) and tender it breaks apart with ease. 

This is also a great meal to have as leftovers. I swear the flavors only get better after sitting overnight. Just reheat and reimagine the next day (we went the taco route). 

// RECIPE //

Pulled Pork


  • 1 pound pork shoulder
  • Pork Rub (see below)
  • 1 red bell pepper
  • 1 large red onion
  • 2 garlic cloves
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1 teaspoon brown sugar
  • BBQ sauce

Pork Rub

  • 1 tablespoon brown sugar
  • 1 tablespoon paprika powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano 
  • 1 teaspoon thyme
  • 1/2 teaspoon cayenne pepper


  1. The day before cooking, mix pork rub ingredients together, and rub into pork shoulder. Cover and refrigerate.
  2. Day of cooking: preheat oven to 300 degrees.
  3. Cut pepper and onion into long strips and garlic into small chunks. 
  4. Put pepper onion and garlic in a heavy bottom pan or baking dish.
  5. Place pork on top.
  6. Mix water, vinegar and sugar together, pour over pork. 
  7. Place in oven and cook, basting every 30-40 minutes (if liquid starts to evaporate too much towards the last 1/2 hour of cooking, add 1/4 cup of water. 
  8. After approximately 3 hours pork should be done. Test by pulling apart with a fork.
  9. Let pork rest for 30 minutes. 
  10. Break up/pull apart pork with 2 forks (chunky or shredded, depending on your preference).
  11. Mix in 1/3 cup BBQ sauce of your choice.
  12. Serve on rolls of your choice with condiments (cheese, jalapeños, coleslaw, pickles, onions, etc.).

Asian Inspired Coleslaw 


  • 4 cups shredded or thinly sliced veggies Recommended: shredded or grated cabbage (red, green, or white), shredded carrots, shredded radish, thinly sliced onions, thinly sliced bell pepper, sliced cucumber (seeded)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 3/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoon chopped fresh cilantro
  • 1 teaspoon black sesame seeds


  1. Pour oil vinegar, sugar, salt, pepper and cilantro over veggies.
  2. Mix to incorporate all ingredients.
  3. Let sit for 30 minutes.
  4. Sprinkle with sesame seeds and serve.