Shredded Pork Sandwiches with Tangy Pineapple Coleslaw
Juicy pork melded with tangy mustard and topped with crisp pineapple slaw, served on toasted buns for layers of flavor.
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Cooking tools:
- Whisk
- Mixing bowl
- Tongs
- Baking sheet
- Oven
- Toaster oven
- Chef's knife
- Cutting board
- Measuring cup
- Airtight container
- Refrigerator
- Stove
- Skillet
- Microwave
Ingredients
- 5 cups slow cooker pork carnitas (cold or room temperature)
- 4–6 Kaiser rolls
- 1 recipe pineapple coleslaw
- 1/2 cup white distilled vinegar
- 1/2 cup apple cider vinegar
- 2 teaspoons blackstrap molasses
- 2 dashes hot sauce (or more for heat)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons Dijon mustard
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