This pork sandwich was delicious and the slaw really made it-- the tang of the vinegar dressing (I used rice wine vinegar), capers, and added hot sauce wonderfully complemented the unctuous richness of the leftover pork. I have made pulled pork from oven-roasted pork shoulder before, but this was a revelation. Also, this is definitely a case of the leftovers being even better than the first round. Skip the roast, make the sandwiches.
COOK THE ISSUE #97
Pulled-Pork Sandwiches with Cabbage, Caper & Herb Slaw
By Pielove, member
January 27th, 2009
posted in: Gallery, Cook the Issue 97
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COOK THE ISSUE - FEBRUARY/MARCH 2009
Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.
Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know. Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.
For the complete contest rules, click here.
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