Pulled Pork Sandwich with Black Pepper Vinegar Sauce and Green Onion Slaw

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Delicious and super easy. I use a slow cooker. After applying the spice rub and letting the pork sit for a while - per instructions - I put the pork in a slow cooker set on High for 3 hours and then on Low for 4 hours. I put a 14 oz of low sodium chicken broth around the pork at the beginning of the slow cooking process. I'm careful not to splash off the spice rub. Seven hours later, the pork is perfect. The vinegar sauce is more like a spicy mustard sauce, and it is excellent. I've made this recipe several times. It is always popular and it feeds an army.

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I found this recipe in Good Housekeeping and loved it!!!! In the magazine, there is an option to use a slow cooker, which I did and it was so good and juicy. The black pepper vinegar can be used on anything, from chicken to salads. I did not have the recipe fr the green onion slaw, so I could not try this. For the slow cooker variation, complete recipe up until you refrigerate. Remove from refrigerator and let stand to room temp. PLace in slow cooker with 1-14oz can low sodium chicken broth. Cook, covered, on Low 10-12 hours or until tender.

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We used our own pulled pork recipe, but made the slaw and pepper sauce, my husband went nuts over both.The pepper sauce also makes a great salad dressing. This will be my go to recipe for both the sauce and the slaw. I love all Bobby's recipes!

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Great pulled pork recipe! I didn't use a smoker but cooked it in the oven on 250 for 8 hours. The coleslaw & pepper sauce were also excellent! First bite and my husband said this was his new favorite dish. My 3 kids also loved it. I will be making this again!

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The sauce and slaw are amazing! For a quicker fix, buy prepared smoked pulled pork. No leftovers to be had!

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I used left-over Pork Belly Roast with another Smokey BBQ Sauce, but used the recipe for the Green Onion Slaw - Amazing !! The best. Everyone agreed that the dressing and ingredients in this salad makes it a fantastic accompaniment and side salad.

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green onion slaw is delicious. I used less olive oil and substituted half and half to make it creamier. I added arugula leaves to salad which was delicious! My peppers must have been hot as I only need one. Slaw was great. This is a keeper.

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Very good recipe. LeDena, I cannot understand how the rub would be dry if you followed the directions. First, pork has fat and that fat would rendered causing the spices to become somewhat moist. Second, you have to turn the pork, something you must not have done. Another trick from many of the bbq pitmasters, get a spray bottle, add some liquid, I use apple juice and spray the pork every 45 minutes or so.

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I made this roast in my oven, a tip that I got from another review. She said she roasted it for 10 hours @ 250. I checked mine and it was done in 7 hours. The dry rub, to me, did not give it the flavor I had thought it would. It was dry and powdery on top of the roast even after adding the chicken stock with a small amount of liquid smoke to make up for not doing it in a smoker. I added some of the pan juice after the vinegar sauce like the recipe said and to me it seemed to take away all of the great tangy flavor. It did, however, turn out very moist and we enjoyed it. We topped it with the slaw which was also very yummy. I will make this again only next time I will triple the vinegar sauce recipe and only add it in place of the pan juice, and maybe only make half of the rub.

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This is a great recipe. I've made it multiple times and its always a hit!