Pulled-Pork Sandwiches with Cabbage, Capers, and Herb Slaw

Pulled-Pork Sandwiches with Cabbage, Capers, and Herb Slaw
Photo by Scott Phillips


  • 2 cups very thinly sliced green cabbage
  • Kosher salt
  • 3-½ cups leftover shredded Slow-Roasted Pork Shoulder
  • 3 Tbs. thinly sliced fresh chives
  • 1 baguette
  • 1-½ Tbs. capers, preferably salt-packed
  • 3 Tbs. extra-virgin olive oil; more to taste
  • + 5 more ingredients
    • 1–2 tsp. finely chopped preserved red chiles, such as cherry peppers or Calabrian peppers, or substitute Asian chile sauce (optional)
    • 1-½ tsp. finely chopped fresh oregano
    • ¼ small red onion, very thinly sliced
    • ¼ cup chopped fresh flat-leaf parsley
    • 2 Tbs. red wine vinegar

Position a rack in the center of the oven and heat the oven to 350°F. Rinse the capers well. If using salt-packed capers, soak them in warm water for at least 5 minutes. (They should taste capery rather than salty; if not, continue soaking for a little longer.) Drain the capers and, unless they’r...

View full recipe at Fine Cooking


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