Craveable Cherry Pulled Pork Sandwich Recipe With Tangy Cilantro-Lime Slaw by Donna John

Brown sugar and dried cherries add sweetness and chipotle peppers add a little heat to this easy slow-cooked pulled pork sandwich recipe. The cilantro slaw recipe takes it over the top. This is an easy pork sandwich recipe perfect for weeknight meals or a fun weekend lunch or dinner. 

Put the pork in the slow cooker in the morning before heading out the door. When you get home, all you need to do is make the slaw (or make that ahead of time!) and put out sandwich rolls or hamburger buns. Let the family help themselves. Gotta love sandwich night. 

The pork roast is cooked with ketchup, apple cider vinegar, dark brown sugar (you could use light brown sugar, too), chipotle peppers in adobo sauce, ground cinnamon, fresh garlic and dried cherries. The tangy cilantro slaw is a refreshing combination of fresh cilantro, mayonnaise, canola oil, white wine vinegar, fresh lime juice and a package of cole slaw mix. The limey slaw cuts through the rich pork for a perfectly balanced sandwich. 

Cuisine: American
Prep Time: 20 minutes
Cook Time 4 to 8 hours
Total Time: 4 1/2 to 8 1/2 hours
Servings: 6

Ingredients

• 1 boneless pork roast (about 3 pounds)
• 1 tablespoon canola oil
• 1/2 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup dark brown sugar
• 2 chipotle peppers in adobo sauce, chopped
• 3 tablespoons adobo sauce (from the can of chipotles in adobo sauce)
• 1 teaspoon cinnamon
• 3 cloves garlic, chopped
• 1/2 cup dried cherries

Cilantro Slaw

• 1/4 cup canola oil
• 1/3 cup fresh cilantro, chopped
• 3 tablespoons mayonnaise
• 1 tablespoon white wine vinegar
• 2 tablespoons fresh lime juice
• 1 package (12 ounces) cole slaw mix

For Serving

• sandwich rolls or hamburger buns

Here's how to make it: 

1. Heat the oil in a large skillet. Season the pork roast with salt and pepper. Add the pork to the skillet and brown on all sides. Put into a slow cooker.  
2. Combine the ketchup, apple cider vinegar, brown sugar, chipotle peppers, adobo sauce, garlic and cinnamon. Pour over the pork roast. Add the dried cherries. Cover and cook on low heat for about 8 hours or high heat for 4 hours. 
3. To make the cole slaw, combine all ingredients. Season with salt and pepper, to taste. Refrigerate until ready to use. 
4. When pork is tender, shred it with two forks. 
5. To assemble sandwich, pile the pork onto a sandwich roll and top with the cilantro slaw. 

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