Pulled Pork Sandwiches With Fennel-cabbage Slaw

Name: Pulled Pork Sandwiches With Fennel-cabbage Slaw
Prep time: 5 h 20 min
Cook time: 5 h 20 min
Total time: 5 h 20 min
Yield: 4
Cuisine: American
Ingredients: 4 toasted challah or brioche rolls – something dense, buttery, and more substantial than your average hamburger bun; 0 teaspoons cayenne; 1 Tbsp chili powder (I used ground ancho); 1 Tbsps cider vinegar; 1 Tbsp Dijon mustard; 2 larges fennel bulbs, trimmed, tough outer leaves removes, and very thinly sliced; 1 lemon, juiced; 59 milliliters mustard (Bone Suckin, or honey mustard would be interesting here); 1 Tbsp olive oil; 1 kilograms pork butt; 1 small head red cabbage, heart removed, thinly sliced; 237 milliliters salt; 4 scallions, white and green parts, thinly sliced; 118 milliliters sugar; 946 milliliters water

You can never have too many main course recipes, so give Pulled Pork Sandwiches With Fennel-cabbage Slaw a try. One serving contains 707 calories, 70g of protein, and 25g of fat. This recipe serves 4. A mixture of sugar, pork butt, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 5 hours and 20 minutes. It is a good option if you're following a dairy free diet.