Dr. Pepper Pulled Pork’wich

Ingredients

• 2-½ pounds Pork Tenderloin
• ¼ whole Large Onion, Chopped
• 1 clove Garlic, Minced
• 1-½ teaspoon Dry Ground Mustard
• 2 teaspoons Ground Cayenne Pepper, Or More, To Taste
• ¼ cups Apple Cider Vinegar
• 3 Tablespoons Worcestershire Sauce
• 24 ounces, fluid Dr. Pepper (2 Cans) Or Any Caramel Color Soda- NOT Diet
• BBQ Sauce, To Taste
• Hoagie Rolls, Split
• Butter, For Toasting
• _____
• FOR THE SLAW:
• 1 head Cabbage, Shredded
• ⅔ cups Apple Cider Vinegar
• 1 Tablespoon Sugar
• 2 teaspoons Kosher Salt
• 1 teaspoon Black Pepper
• 4 Tablespoons Mayonnaise
• 3 Tablespoons Pickle Relish

Preparation Instructions

Preheat oven to 275º. Place pork, salt, pepper, onion, garlic, dry mustard, cayenne pepper, vinegar, Worcestershire sauce, and Dr. Pepper into a Dutch oven or slow cooker.

If using a Dutch oven, place in the oven and cook for 4 hours. If using a slow cooker, cook on low for 4 hours.

Check the pork for tenderness. Shred with the tines of 2 forks. Continue cooking, covered, for 1½ hours. Drain any excess liquid. Coat the pork, to taste, with your favorite BBQ sauce. Continue cooking for 30 minutes. Meanwhile, make the slaw.

Slaw: whisk together vinegar, sugar, salt and pepper. Combine cabbage, vinegar mixture, mayonnaise, and relish. (Note: scale down amounts by half if using a bag of pre-shredded cabbage.)

Preheat broiler on low. Spread butter across split hoagie rolls. Broil for 3-4 minutes, or until desired toast level is reached. Top one side of the toasted hoagie roll with a layer of pork, slaw, salt and pepper, and other side of the hoagie. Enjoy!