Raspberry-Chipotle Pulled Pork Sandwiches

I recently posted my recipe for Memphis-inspired pulled pork. Well now it's time to share how I put some of that pork to work.

Pulled pork is traditionally served on a CWB (cheap white bun) with a drizzle or two of sauce, and coleslaw. That's it! It's simple, easy and run-down-your-arm delicious.

I'm generally all about tradition, but sometimes it's good to color outside the lines a bit, so here I've added some fruitiness to the party. The combination of moist smokey pork, a fantastic raspberry-chipotle sauce, and slaw kicked up with pineapple truly elevate the sandwich.

8 large Plain hamburger buns
4 cups Pulled pork (here's a cheater version)
1 cup Fischer & Wieser Original Roasted Raspberry Chipotle Sauce®
2 cups Pineapple slaw (recipe follows)

Pineapple Slaw
1 bag (16 oz) Tri-color slaw
1/2 cup Pineapple, crushed and drained
1/3 cup Buttermilk
1/4 cup Sugar
3 Tbsp Mayonnaise
1 Tbsp Canola oil
1 tsp Apple cider vinegar
1 tsp Garlic salt
1/2 tsp Celery salt
1/2 tsp Black pepper, ground fresh
1/8 tsp Maggi Seasoning
2 tsp Lemon juice, squeezed fresh

Note: If you can't find Maggi Seasoning, just use a dash each of Worcestershire sauce and soy sauce.

Combine all of the slaw ingredients, except the slaw mix, in a large mixing bowl and whisk until all of the dressing ingredients are smooth and well-incorporated.

Add the slaw and fold it in so that it's evenly coated. Cover and refrigerate 2-4 hours, stirring occasionally.

Warm the sauce and buns.

Fischer & Wieser Original Roasted Raspberry Chipotle Sauce®

Top each bun with 1/2 cup of pork (hot, of course), 2 tablespoons of sauce, and 1/4 cup of slaw (drained of excess juice).

Tip: I press the slaw in a pasta fork to remove the juice.

Pulled pork

Serve and enjoy!

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Anonymous ericn1300 said...
Now that sounds good. I just used up the rest my pulled pork in sandwiches with a blue cheese and grapes slaw. It was great but I'm going to have to try it with pineapple instead of the grapes, that sounds so much better. Here's the recipe I used.

1 (16 ounce) package shredded coleslaw mix
2 cups seedless red grapes, halved
1/2 cup shredded carrot (or get the tri-color)
1 cup Lighthouse Big Bleu extra chunky dressing
1/4 cup prepared Dijon mustard
2 tablespoons white sugar
2 tablespoons cider vinegar

I've only found that style of Lighthouse dressing at Costco, if using any others you will need to add crumbled blue cheese.
Anonymous Phil said...
John, if you like this you need to try John Henery's Rasberry Chipotle Rub. It adds an amazing layer of flavor to baby backs!
Anonymous Anonymous said...
What a coincidence! Last fall I won an office appetizer cook off with mini tacos made with pulled pork, coleslaw and roasted raspberry chipotle sauce. Love that Fischer and Weiser!
Julie C.

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