American · Serves 2
with Gouda, Pickles & Slaw
All of the flavors of slow-cooked pulled pork in a matter of minutes makes lunch feel like a picnic, even if you’re at your desk. Succulent, smoky-saucy shredded pork is loaded onto toasted potato buns with nutty gouda, tangy, crisp cabbage slaw, and snappy dill pickle slices. No picnic blanket is required, but do have the napkins handy!
Halve buns and toast until golden. Place pulled pork* in a large microwave-safe bowl; using two forks, shred into smaller pieces.
To bowl with pork, add BBQ sauce, half the paprika, half the Steak Spice, 1 tsp vinegar, 1 tsp water, and a pinch of pepper. (For 4 servings, use all the paprika, all the Steak Spice, 2 tsp vinegar, and 2 tsp water.) Cover with plastic wrap and microwave for 2 minutes. Set aside until ready to use.
Meanwhile, in a medium bowl, combine coleslaw mix, mayonnaise, 1 tsp vinegar, ¼ tsp sugar (2 tsp vinegar and ½ tsp sugar for 4 servings), and a pinch of salt and pepper.
Add gouda to bottom buns and top with as much pork as you like. Top with pickle and as much slaw as you like. Close buns and divide sandos between plates. Serve with any remaining slaw, pickle, and pork on the side.
Pulled Pork is fully cooked when internal temperature reaches 160°.
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