Wild PigWild Recipes

Wild Pulled Pork Sandwich

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Summer is fast approaching, which means it’s time to start enjoying dinner outside! This pulled pork recipe is great because it takes very little effort but you still get all of that delicious summertime flavor. The coleslaw adds the perfect amount of tang and crunch. The toasted brioche bun is buttery and crispy and the pulled pork is tender and bursting with flavor.

For a true “set it and forget it” recipe you can make this in a slow cooker. Set on low, add all of the ingredients, and cook for 8 hours.

Serving Size: 4 servings

Time to make: 5 hours

Special Equipment: Slow Cooker or Dutch Oven

Also works with: Chicken 

Looking for more recipes for wild pig? Why not try out these Tropical Wild Pig Burgers?


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Wild Pulled Pork Sandwich

0 from 0 votes
Recipe by Rikki Folger Course: Wild Pig, Wild Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

5

hours 

10

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • Pulled Pork
  • 3-4 lbs 3-4 pork shoulder, bone in

  • 1 1 yellow onion, diced

  • 3 tbsp 3 tomato paste

  • 1 cup 1 apple juice

  • 1/2 cup 1/2 ketchup

  • 1/4 cup 1/4 apple cider vinegar

  • 1/4 cup 1/4 yellow mustard

  • 1 tsp 1 chili powder

  • 1 tsp 1 ground cumin

  • 1 tsp 1 salt

  • 1 tsp 1 black pepper

  • 4 4 Brioche buns

  • 1 tbsp 1 butter

  • BBQ sauce (optional condiment for sandwich)

  • Coleslaw
  • 4 cups 4 green cabbage, shredded

  • 1 cup 1 yellow onion, thinly sliced

  • 2 cups 2 carrot, shredded

  • 1/2 cup 1/2 mayonnaise

  • 1 tbsp 1 sugar

  • 2 tbsp 2 fresh lemon juice

  • 1 tbsp 1 white wine vinegar

  • 1 tsp 1 freshly cracked black pepper

  • 1/2 tsp 1/2 kosher salt

Preparation

  • Preheat your oven to 300 degrees.
  • Season pork generously with salt and pepper. You may have to break down the leg a bit, depending on how large your dutch oven is.
  • In a mixing bowl add onions, tomato paste, apple juice, ketchup, vinegar, mustard, chili powder and cumin. Stir until combined.
  • Place pork in the dutch oven and cover with sauce mixture. Place in the oven with the lid on and cook for 4-5 hours, checking periodically to flip the leg meat.
  • Once the meat is fork tender remove from oven and set on the stove top to cool before shredding.
  • While the pork is cooling prepare the coleslaw. Add mayo, sugar, lemon juice, vinegar, pepper and salt to a large bowl and mix well. Add cabbage, carrots and onions then mix well again. Set in fridge until ready to use.
  • Remove pork from the sauce and shred into small bite sized pieces. Discard the bones and cartilage (you can keep this for stock if you’d like). Mix the pulled pork with the sauce.
  • Before you are ready to serve, heat butter in a pan over medium heat. Once butter is melted add your buns and toast until they are golden brown.
  • Assemble your sandwich and enjoy! I like to put the coleslaw in my sandwich, but it makes for a delicious side as well.

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Rikki Folger

Rikki Folger is a professional chef who specializes in wild game and foraged food. Her purpose is to build a deep connection with the natural world through her recipes and adventures. When she isn’t cooking delicious meals, you will find her on a wild adventure with friends, new and old.

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