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Pulled-Pork Sandwiches with Cabbage, Capers, and Herb Slaw

Scott Phillips

Servings: four.

For these sandwiches, the bread should be very lightly toasted so that it’s soft and warm but not dry. Be sure to use every last bit of the juices and drizzle every last drop of vinegar onto the sandwich. Both steps improve the flavor and moisten the bread, which is key.


  • 1-1/2 Tbs. capers, preferably salt-packed
  • 2 cups very thinly sliced green cabbage
  • 1/4 small red onion, very thinly sliced
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3 Tbs. thinly sliced fresh chives
  • 1-1/2 tsp. finely chopped fresh oregano
  • 1–2 tsp. finely chopped preserved red chiles, such as cherry peppers or Calabrian peppers, or substitute Asian chile sauce (optional)
  • 2 Tbs. red wine vinegar
  • Kosher salt
  • 3-1/2 cups leftover shredded Slow-Roasted Pork Shoulder
  • 1 baguette
  • 3 Tbs. extra-virgin olive oil; more to taste

Nutritional Information

  • Calories (kcal) : 360
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 80
  • Sodium (mg): 720
  • Carbohydrates (g): 12
  • Fiber (g): 2
  • Protein (g): 28


  • Position a rack in the center of the oven and heat the oven to 350°F.

    Rinse the capers well. If using salt-packed capers, soak them in warm water for at least 5 minutes. (They should taste capery rather than salty; if not, continue soaking for a little longer.) Drain the capers and, unless they’re very small, coarsely chop them. Combine the capers, cabbage, red onion, parsley, chives, oregano, and chiles (if using). Add the vinegar and 1/4 tsp. salt, toss well, and let sit at room temperature for at least 30 minutes. Toss again and season to taste with more salt or chile.

    Meanwhile, put the pork in a small baking dish. (If you have any juices left, scrape them into the dish, skimming and discarding as much of the congealed fat as possible.) Cover with foil and bake the pork until warmed through, 10 to 15 minutes. Remove the pork from the oven, position a rack 6 inches from the broiler, and heat the broiler to high.

    Cut the baguette crosswise into 4 equal portions (each 5 to 6 inches long) and then slice each piece horizontally so that it opens like a book. Just before serving, put the baguette pieces on a baking sheet, opening each as much as possible, and toast very lightly under the broiler, 2 to 3 minutes. Divide the pork into 4 equal portions and mound on the bottom half of each piece of baguette. Drizzle any pan juices over the pork and then pile on the cabbage slaw. Drizzle the olive oil over the slaw. If any vinegar has collected on the bottom of the slaw bowl, distribute it among the sandwiches, and serve.


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Reviews (2 reviews)

  • LArcher | 12/20/2015

    Loved it! I made the slow roasted pork with carrots, onions and garlic yesterday to serve as pulled pork for pulled pork sandwiches today for a Christmas party. Superb! I put out an assortment of mustards and bbq sauces so that people could personalize their sandwiches. This was a big hit! It was great for me the host too because I made the pork the day before. Definitely recommend this recipe!

  • ggirl | 01/31/2009

    I used dried herbs and omitted the chili's and it still turned out YUMMY!!!

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