As you can tell by the title, today we are going to get shredded! No not the Guy with No Shirt kind of shredded! Sorry people, this is not the post to read if you want to look like that. This is the post you read to make you hungry! 

Or right before you know you are going to eat. So what kind of shredded am I talking about then? Why shredded pork of course!


Because life doesn’t get any better than when there’s a shredded pork sandwich in your face!


Face. Meet sandwich.


And yes that’s coleslaw on the sandwich. Don’t knock it, just try it like I tell you to and everything will be good. Promise.

Shredded Pork

6 lb. Pork Butt

3 Tbsp. Black Pepper
1/8 C. Onion Powder
1/8 C. Season Salt
1/8 C. Garlic Powder
2 Tbsp. Cayenne Pepper
2 C. BBQ Sauce (I use Sweet Baby Ray’s because it’s the best!)
2 C. Chicken Broth
1 C. White Vinegar


Roll for sandwich
In a large pot, or crock pot, place pork and cover with the seasonings (pepper, onion powder, garlic powder, season salt, and cayenne pepper). Then place the rest of the ingredients over the pork, if you don’t have enough liquid to come just to the top of the meat add a little water or some more chicken broth. Cover with a lid and cook on low heat for about 4 hours, or until the meat falls apart when grabbed with tongs. This time will vary based on cooking method and the size of the meat. If you cut the meat into three large pieces it will cook faster. Just don’t cut it too much because then there isn’t much to shred. But the longer the pork cooks the better! Once it falls apart, remove from liquid and shred, or smash, because they it so tender all you have to do it smash it. Now get ready to serve it on a sandwich! I reserve a little bit of the liquid to reheat the pork in. You can freeze this meat for later and have shredded pork whenever you want.

Now for the second portion of this sandwich… the slaw! Now this is a different kind of slaw, but don’t judge it until you try it, because it is freaking awesome! Especially if you eat it on the sandwich like I am telling you to!!

French Slaw



½ Head Green Cabbage, shredded
½ Head Purple Cabbage, shredded
2 C. Shredded Carrots
Dressing:
½ C. Ketchup
¼ C. White Vinegar
5 Tbsp. Worcestershire Sauce
5 Tbsp. Lemon Juice
¼ tsp. Dry Ground Mustard
¼ tsp. Paprika
¼ tsp. Black Pepper
1 tsp. Kosher Salt
2 Tbsp. + ½ tsp. Sugar
1 tsp. Hot Sauce (I used Cholula)
1/3 C. Olive Oil


In a large bowl mix together cabbages and carrots. Set aside. In a medium sized bowl whisk together the first 10 ingredients on the dressing list. Then slowly whisk in the olive oil. Whisk vigorously until all ingredients are well incorporated. Then pour over mixed cabbage and carrots. Toss with tongs and serve on top of the shredded pork and eat it as a sandwich. So yes you will need bread! Any kind will do, but I recommend a roll as sandwich bread just gets too soggy!


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