Welcome to Rollover Dinners, a series to help you make smart use of leftovers. In this post, we’re using leftovers from these pulled pork sandwiches to make easy work of lettuce wraps. Read the intro here.
Ingredients
1 pork shoulder or pork butt (6 to 7 pounds with bone, 5 to 6 pounds if boneless)
2 tablespoons kosher salt
2 tablespoons packed dark brown sugar
1/2 cup apple cider vinegar
Split hamburger buns, for serving
1 cup yellow mustard
1/2 cup packed dark brown sugar
1 teaspoon chili powder
1 teaspoon Worchestershire sauce
1 teaspoon liquid smoke
1 small head green or red cabbage (about 1 pound)
1 (8-ounce) bag shredded carrots
1 teaspoon apple cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
Make the pork: Trim off any large pieces of fat from a pork shoulder. Cut the pork into 4 large pieces, working around the bone if bone-in. Sprinkle the pork all over with 2 tablespoons kosher salt and 2 tablespoons packed dark brown sugar, and pat into the pork.
Place the pork in a 6-quart or larger slow cooker (add the bone in if you'd like). Pour 1/2 cup apple cider vinegar around the pork. Cover and cook on the LOW setting until the meat is tender and can be easily shredded, 6 to 8 hours. You can make the sauce at this point or anytime before the pork is ready.
Make the sauce: Place 1 cup yellow mustard, 1/2 cup packed dark brown sugar, 1 teaspoon chili powder, 1 teaspoon Worcestershire sauce, and 1 teaspoon liquid smoke in a small saucepan over medium heat. Simmer, stirring occasionally, until bubbly, thickened, and reduced almost by half, 12 to 15 minutes. Remove from the heat.
Make the slaw: About 30 minutes before the pork is ready, quarter 1 small head cabbage through the core, then cut the core out of each piece. Finely shred the cabbage (about 4 1/2 cups) and place in a large bowl. Add an 8-ounce bag shredded carrots, 1 teaspoon apple cider vinegar, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss to combine and let slaw sit for 30 minutes.
When the pork is ready, discard the bone if needed and shred the meat with two large forks. Serve the pulled pork on hamburger buns with the sauce and slaw. Don't forget to reserve 2 cups pulled pork, 1/2 cup sauce, and 1 cup slaw for Pulled Pork Lettuce Wraps another night.
