All Categories

Pulled Pork Sandwich with California Avocado Slaw

Pulled Pork Sandwich with California Avocado Slaw
Total time:

2 hrs 55 min

Prep time:

20 min

Cook time:

2 hrs 35 min

ingredients

Serving Size: 8

California Avocado Slaw
1 head green cabbage, thinly sliced
1 small red onion, thinly sliced
2 ripe, Fresh California Avocados, seeded, peeled and cut in 1/2-inch cubes
1 ripe, Fresh California Avocado, seeded and peeled
2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup champagne vinegar
1/4 cup olive oil
1/2 tsp. cayenne pepper
1/2 tsp. sugar
Pulled Pork Sandwich with California Avocado Slaw
2 lbs. boneless pork butt
1/8 lb. smoked bacon
1 cup BBQ sauce
2 cups low sodium chicken broth
1 Tbsp. kosher salt
1/2 tsp. ground black pepper
2 Tbsp. apple cider vinegar
8 whole grain sandwich buns
California Avocado Slaw (see make-ahead recipe below)

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them

Instructions

California Avocado Slaw

  1. In large mixing bowl, fold together the cabbage, onion and avocado cubes.
  2. In a food processor or blender, combine the remaining avocado, salt, pepper, vinegar, oil, cayenne and sugar. Blend until smooth.
  3. Combine the avocado puree with the cabbage mixture. Mix well; cover and refrigerate for an hour.

Pulled Pork Sandwich with California Avocado Slaw

  1. Preheat oven to 350 degrees F.
  2. Cut pork into 3-inch cubes.
  3. Place the pork in a heavy bottom pot (or a Dutch oven) and add the bacon, BBQ sauce, chicken broth, salt and pepper.
  4. Over medium heat, stir as the liquid comes up to a simmer.
  5. Cover and cook in the oven for 2-2 1/2 hours, until pork is falling apart.
  6. Using two forks, shred the meat and stir in vinegar.
  7. Place even amounts of pulled pork on the bottom of each sandwich bun and top with California Avocado Slaw.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Calories 520; Total Fat 25 g (Sat 5 g, Trans 0 g, Poly 3 g, Mono 14 g); Cholesterol 70 mg; Sodium 1680 mg; Potassium 1150 mg; Total Carbohydrates 43 g; Dietary Fiber 9 g; Total Sugars 16 g; Protein 32 g; Vitamin A 132 IU; Vitamin C 69 mg; Calcium 152 mg; Iron 3.6 mg; Vitamin D 25 IU; Folate 107 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 2%; Vitamin C 110%; Calcium 15%; Iron 20%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe Tags

About the author

Comments

25 ratings

Recent pages: