Super Bowl Pulled Pork Hoagies with Tangy Slaw
This recipe is a crowd-pleaser that bridges Kansas City’s love for BBQ and Philadelphia’s passion for hearty sandwiches. The juicy pulled pork, paired with a crisp, tangy slaw, offers bold flavors that satisfy fans from
both sides.
Ingredients:
- 3–4 lbs pork shoulder (boneless)
- 1 cup apple cider vinegar
- 1 cup chicken broth
- 1/4 cup brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp chili powder
- 1 tsp black pepper
- 1 tsp salt
- Hoagie buns
For the Slaw:
- 4 cups shredded cabbage (mix of green and purple)
- 1 large carrot, shredded
- 1/4 cup apple cider vinegar
- 2 tbsp mayonnaise
- 1 tbsp Dijon
mustard
- 1 tbsp honey
- Salt & pepper to taste
Instructions:
Prepare the Pork:
Rub the pork shoulder with brown sugar, smoked
paprika, garlic powder, onion powder, chili powder, salt, and pepper. Place in a slow cooker with apple cider vinegar and chicken broth. Cook on low for 8 hours or high for 4–5 hours, until tender and easily shredded.
Make the Slaw:
In a bowl, whisk together vinegar, mayonnaise, Dijon mustard, honey, salt, and
pepper. Toss with the shredded cabbage and carrots. Refrigerate until ready to serve.
Assemble the Hoagies:
Shred the cooked pork and mix it with some of the cooking juices for extra flavor. Pile the pork onto buns and top with a generous scoop of slaw.
Serve:
Arrange the hoagies on a platter. Offer a side of BBQ sauce for Kansas City fans and a dash of hot sauce for Philly fans who like a kick.
These hoagies are simple, satisfying, and perfect for game-day grazing. Enjoy! 🎉
