Pulled Pork Sandwiches Meal Prep

Dr. Pepper

Pulled Pork Sandwiches with Wasabi Coleslaw

This week’s lunch features a pulled pork sandwich on a brioche bun with wasabi coleslaw on the side. I also paired it with Korean potato salad—you can find the recipe [here].

Pulled Pork Recipe

Ingredients:

• 4 lb pork shoulder

• 1 ½ Tbsp salt

• Black pepper, to taste

• 1 ½ Tbsp Dijon mustard

• 1 yellow onion, sliced

• 12 oz Dr. Pepper

• ¾ cup barbecue sauce

• 4 brioche buns

Directions:

1. Spread the sliced onions on the bottom of a crockpot.

2. Rub the pork shoulder with Dijon mustard to create an even layer.

3. Season the pork with salt and pepper.

4. Place the pork shoulder in the crockpot and pour in the Dr. Pepper.

5. Cook on low for 7-8 hours until the meat is tender.

6. Shred the pork using two forks.

7. Add barbecue sauce and cook for another 30 minutes.

   

Assembly:

• Toast the brioche buns (optional).

• Divide the pulled pork into four portions and place on the buns.

Wasabi Coleslaw

Ingredients:

• 2 Tbsp wasabi paste

• ¼ cup mayo

• 3 Tbsp rice vinegar

• 1 Tbsp brown sugar

• 3 cups shredded cabbage or coleslaw mix

Directions:

1. While the pulled pork is cooking, make the coleslaw.

2. In a small bowl, whisk together the wasabi paste, mayo, rice vinegar, and brown sugar.

3. Toss with the shredded cabbage until well coated.

4. Refrigerate until ready to eat.

   

Meal Prep & Storage:

• Divide the pulled pork sandwiches into four meal prep containers.

• Add portions of coleslaw and potato salad to each container.

• Store in the fridge for up to 3-4 days.

Reheating:

• Remove the coleslaw before microwaving. (It helps to store it in a separate container.)

• Microwave the sandwich and potato salad in two 30-second increments or until warm.

• Enjoy!