Cooking Slowly but Surely: Pulled Pork Sandwich and Curry Coleslaw Recipe

10 months ago

pulled pork sandwich with curry coleslaw

Some things are just worth the wait. In this recipe, we’re spending more time to prepare a sandwich loaded with tender meat and a juicy flavor. It will take longer than you’d like, but the results are sure to fill you up!


Pulled Pork Sandwich and Curry Coleslaw



2 kilos Pork kasim, whole or in 2 big slabs

1 cup Apple cider vinegar

1 bottle Store-bought barbecue sauce



2 cups Brown sugar

2 Tbsps Ground cumin

2 Tbsps Cayenne pepper

2 Tbsps Chili powder

2 Tbsps Garlic powder

1 Tbsp Ground mustard

1 Tbsp Onion powder

1 tsp Black pepper

1 ½ tsps Salt


  1. First, prepare the dry rub. In a mixing bowl, combine all the dry ingredients for the rub. Coat the pork generously with the rub and set aside
  2. Pour the apple cider vinegar into the pot of a slow cooker. Place rubbed pork slab inside. Cover and turn on the slow cooker and cook on low setting for 7 hours.
  3. After 7 hours, the pork should be fork tender. Take out the pork and shred or “pull” the pork apart into thin threads.
  4. Return to slow cooker and pour in 1 bottle of barbecue sauce. Slow cook for an additional hour. When cool, pull pork apart and shred into pieces. Mix with the sauce.



1 Small head cabbage, finely shredded

1 cup Mayonnaise

½ cup Sugar

  • Juice of 1 lemon

2 Tbsps Vinegar

1 Tbsp Celery seeds

2 Tbsps Yellow curry powder

Mix all the ingredients together until well-blended. Cover and store in the refrigerator for a few hours to allow flavors to meld.



Cut a big pandesal (or any bread of your choice) in half and toast. Spoon some of the pulled pork unto one half of the pandesal and top with some of the slaw. Cover with the other half of the pandesal. Serve hot and enjoy!


Recipe by Atty. Gaby Roldan Concepcion
Photographed by Zac Moran


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