Carolina Pulled Pork Sandwich with Vinegar Slaw
One portion, 27 minutes, and only 9 minutes of chopping. About 770 kcal and 52 g protein.
Per portion
Calories from protein 27%, carbs 24%, fat 49%. Estimated from the ingredients.
Roughly £3.40 a portion.
Method
- 1
Rub the pork slices with the brown sugar, smoked paprika and garlic powder. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 2
Heat a splash of oil in a frying pan over medium heat and cook the pork for 4–5 minutes per side until deeply browned and cooked through.
- 3
Add 1 tbsp of the cider vinegar with the ketchup and hot sauce to the pan, toss to coat, then shred the pork with two forks in the sauce and simmer for 2–3 minutes until sticky.
- 4
Meanwhile, toss the shredded cabbage with the mayonnaise, mustard and remaining vinegar to make a quick slaw.
- 5
Season to taste with salt and black pepper, then pile the pulled pork into the bun and top with the vinegar slaw.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/carolina-pulled-pork-sandwich-with-vinegar-slaw/
