Go Back Email Link
+ servings

Pulled Pork Sandwich on Carnivore Bread

This lightly sweet but mostly savory sandwich includes tender pulled pork (cooked in freshly squeezed apple juice), honey mustard coleslaw, and red onions on Carnivore Sandwich Bread.
Tried this recipe?Mention @ashrothstein or tag #asheats!
Prep Time40 mins
Cook Time2 hrs
Resting Time20 mins
Total Time3 hrs

Equipment

Ingredients

For the Pulled Pork Sandwiches:

  • 3-4 lbs pork shoulder
  • 1 cup freshly squeezed apple juice
  • 2 tbsp apple cider vinegar
  • 1 bag organic coleslaw
  • 1/2 cup finely chopped raw red onion (optional)

Instructions

  • If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).

Make the Honey Mustard.

  • Follow this recipe. Store the mustard in the fridge in an airtight container (or a condiment squeeze bottle, if you prefer) until you're ready to use it.

Make the Carnivore Sandwich Bread.

  • Follow this recipe. Once done, allow the bread to rest on the countertop or on a cooling rack.
  • Once cooled, slice the bread into 1-inch thick slices (or whatever thickness you prefer), and set aside.

Make the Pulled Pork.

  • If you're working with one large slab of pork shoulder, cut it into 4-5 pieces.
  • Rub the pulled pork pieces with about 1/4 cup of Honey Mustard and sea salt (ASHLEYR for 15% off), plus whatever other spices you prefer to use. (I don't use any spices, and it comes out great!)
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
  • In your Instant Pot or on the stovetop, sear all sides of the pork shoulder pieces until brown. For the Instant Pot, use the Saute function. For the stovetop, use medium-high heat.
  • Place the seared pork pieces in the Instant Pot or slow cooker. Add the freshly squeezed apple juice and ACV.
  • For the Instant Pot, cook on High Pressure for 60 minutes with 20 minutes slow release. For the slow cooker, cook on low for 8 hours.

Make the Honey Mustard Slaw.

  • Mix the pre-made coleslaw with Honey Mustard until it's as thick and creamy as you prefer. I like mine creamy, so I used a good amount of Honey Mustard.

Put it all together.

  • Toast the slices of bread, if preferred.
  • On the bottom slice of bread, add a liberal amount of pulled pork.
  • Top the pork with the Honey Mustard Slaw, finely chopped red onions, and finish it off with the other slice of bread.
  • If preferred, cut each sandwich in half. Place toothpicks in the half-sandwiches to hold the pieces together.
  • Serve, savor, and enjoy!
  • Store in an airtight container in the fridge for 1-2 days. The components (pulled pork, slaw, bread) stored individually will last longer in the fridge, like 4-5 days.