If you’re looking for an inexpensive meal that requires minimal effort and will easily impress your friends, barbecue pork sandwiches are the way to go.
Despite the long cooking time, the succulent pork is well worth the wait.
The result is tasty meat that is so tender and juicy that it will fall apart by itself and is a great medium for barbecue sauce.
To put this dish together, spoon a bit of barbecue sauce on each side of the hamburger bun, then heap some cut up pork on the bun and top with more sauce.
Personally, I like to put coleslaw on top of the meat to add an element of crunch to the otherwise tender texture of the sandwich.
Jaime’s Barbecue Pulled Pork Sandwiches with Slaw

Pulled Pork:
1) Preheat oven to 350 degrees.
2) Put enough olive oil to cover your frying pan on the stove and heat to medium high.
3) Season all sides of your pork shoulder with garlic salt and black pepper.
4) Put the pork in the frying pan and brown all sides.
5) Take your browned pork shoulder and put it into an 11-by-17 inch baking pan (the kind you would usually use for cakes or brownies) with the bottom inch filled with water.
6) Put it into your preheated oven for three hours or so. In other words, forget about it; the smell will remind you it’s there.
7) Remove from the oven and let it rest for 10 minutes.
8) Put it on a cutting board and chop it up into smaller pieces for your pulled pork barbecue sandwiches.
Barbecue Sauce:
1) Put equal amounts of brown sugar, soy sauce and ketchup in a bowl.
2) Add garlic salt, black pepper and cayenne pepper to taste. Mix it together and you’re done.

Slaw:
1) Chop up one cabbage into bite-sized pieces.
2) Make a balsamic vinaigrette with three tablespoons of olive oil, two tablespoons of balsamic vinegar, garlic salt, black pepper and basil. Mix with the cabbage to finish.
[email protected]