An easy pulled pork sandwiches with homemade coleslaw
This post may contain affiliate links. Please see my full disclosure policy for details.
I always like to make things that both look good for a photoshoot and make a nice meal, and this photoshoot was no exception. I made pulled pork sandwiches with coleslaw, and the process was surprisingly simple.
I began with a bone-in pork shoulder, as most prefer to use boneless, but I find that the pork tastes better with the bone. I cooked it in a multi-pressure Fagor pressure cooker, using it as a crockpot, which would also work just fine for the recipe. After cooking for 10 hours, the pork will stay fresh for another 10 hours, which I used to my advantage. After letting the pork cook overnight, it was ready for the shoot.
The coleslaw was also a part of this shoot, and I chose to buy shredded lettuce and make my own sauce. Despite coming from a bag, the lettuce looks good and tastes good with the sauce, and compliments the pulled pork perfectly, both in the meal and on camera. I also used store-bought brioche bread, for it looks much better and better completes the meal. I used our family’s favorite BBQ sauce, as making my own barbeque sauce would be another project within itself, so it’s really a matter of convenience.
While preparing this meal, I found that wearing latex gloves while cooking and preparing food was quite effective. It not only keeps the food clean, it also protects one’s hands from dryness when being near heat. After the gloves came off and the food was ready, this shoot proved to be simple, quick, and a great meal for my family.
Easy Pulled Pork Sandwiches
- 4 lb boneless pork shoulder
- 3 tbsp brown sugar packed
- 3 tsp chili powder
- 1/2 tsp freshly ground pepper
- 1 cup chicken stock
- 1 tbsp apple cider vinegar
- 1/2 cup barbeque sauce
- 1 yellow onion
- 3 cloves of garlic
- 1/4 cup mayonnaise
- 3 tbsp apple cider vinegar
- 2 tbsp brown sugar packed
- 1/4 tsp salt
- 12 oz coleslaw mix package
- In a medium bowl mix brown sugar, chili powder, and pepper. Rub mixture over the pork.
- Turn on electric pressure cooker to BROWN setting. Add a splash of oil. When pot will get hot add the pork and brown on all sides, about 5 minutes. Turn off the pressure cooker, remove the pork to a plate.
- Add chicken stock and vinegar into the drippings in the pot. Mix well. Add the pork back. Add sliced onion and crushed garlic. Set lid valve to steam and lock the lid. Programm electric pressure cooker to cook on low for 8-10 hours.
- Make coleslaw the last in a medium bowl mix with whisk mayonnaise, vinegar, brown sugar, and salt. Pour over coleslaw mix. Cover and refrigerate for 30 minutes.
- After the cooking cycle is complete, careful release remaining steam by an opening lid. Transfer pork to a large baking sheet.
- Switch electric pressure cooker to the SAUTE mode and simmer liquid until reduced by half, about 15 minutes. Keep removing any fat that rises to the top — season to taste.
- Use two forks or shredder claws to shred the pork into small chunks.
- In a large bowl, mix shredded pork and 3 cups of liquid.
- Serve in hamburger buns with barbecue sauce and coleslaw.
Food photography props used in this photoshoot
Some of the props might no longer be available in stores. I selected props as close as possible to match those items.
Leave a Reply