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Spicy Pop Pulled Pork Sandwiches w/ Cilantro-Jalapeno Slaw

Author: Mrs Happy Homemaker


  • 1 whole pork butt pork shoulder
  • 1 whole onion peeled & quartered
  • salt and pepper
  • 2 cans Dr. Pepper soda
  • 11 oz can of Chipotle peppers in adobo sauce
  • 2 heaping tablespoons brown sugar
  • 12 whole good quality Kaiser or Deli rolls
  • 12 tablespoons butter
  • 1 16 oz package shredded coleslaw mix
  • 2 whole jalapenos seeded & minced
  • 1/2 cup whole milk
  • 1/2 cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 bunch cilantro chopped


  • For the meat:
  • Preheat oven to 300 degrees.
  • Generously salt & pepper the pork roast, then set it on top of the onions in your covered roaster.
  • Pour the can of chipotle peppers over the pork (include the sauce). Pour in both cans of Dr. Pepper. Add brown sugar to the liquid & stir in.
  • Place lid tightly on pot, then set pot in the oven. Cook for at least 6 hours, turning roast 2-3 times during the cooking process. Check meat after six hours; it should be falling apart. Use 2 forks to test. If it doesn't fall apart, return to the oven for an additional hour.
  • Remove meat from the pot, and place on a cutting board of other work surface. Use 2 forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can & discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve.
  • For the slaw:
  • Combine the coleslaw mix & sliced jalapenos in a bowl. In a separate bowl mix mix, milk, mayonnaise, vinegar, sugar, salt, & cayenne pepper. Pour over coleslaw mix. Toss to combine. Cover & refrigerate for 2 hours.
  • Before serving, toss in cilantro leaves.
  • For the sandwiches:
  • Butter both halves of your rolls, then brown them on a griddle or skillet until golden and crisp on the surface. Load up each sandwich with shredded pork, & then REALLY load them up with the slaw.