Pulled Pork Sandwiches
Smoke's wafting from the backyard, and the slow-cooked pulled pork is almost ready. Now for the star pairing: crisp coleslaw! The Geedel Vegetable Chopper turns cabbage and carrots into perfect shreds in seconds, balancing the rich pork with fresh crunch.
Ingredients:
- For Pulled Pork:
1 pork shoulder, 1 cup BBQ sauce, ½ cup apple cider vinegar, salt, pepper, smoked paprika
- For Coleslaw:
¼ green cabbage, 1 carrot, ¼ red onion, 5 tbsp mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, salt & pepper - Hamburger buns
Instructions:
1.Rub the pork shoulder with salt, pepper, and smoked paprika. Place in a slow cooker, add apple cider vinegar and half the BBQ sauce. Cook on low for 8 hours until fork-tender. Shred the pork and toss with remaining BBQ sauce.
2.Prep Coleslaw. Wash cabbage and carrot. Attach the shredding blade to the Geedel Manual Vegetable Chopper—shred the tough carrot first, then the cabbage. Gently fluff the mixed shreds with your hands.
3.Swap to the dicing blade on this versatile chopper. Dice the red onion into tiny bits so flavor pops in every bite.
4.Whisk mayonnaise, apple cider vinegar, sugar, salt, and pepper in a bowl to make the dressing. Toss with shredded cabbage, carrot, and diced onion. Chill for at least 30 minutes to marinate.
5.Toast hamburger buns slightly. Pile high with pulled pork, top with crisp coleslaw, and enjoy this classic American sandwich!
Summary:
Authentic pulled pork sandwiches live or die by their coleslaw—and the Geedel Vegetable Chopper with Container makes perfect, uniform shreds effortlessly. Manual pressing ensures optimal crunch, turning this backyard favorite into an easy home cook win.
