Summer is the perfect time to enjoy hearty and flavorful pulled pork sandwiches topped with crisp, refreshing coleslaw. This elevated version incorporates our cannabis-infused basics to bring a unique twist to a classic dish. Check out our canna-oil and canna-butter recipes, and don't forget to decarb your cannabis for the best infusion!

Ingredients

For the Pulled Pork:

• 1 (4-5 lb) pork shoulder or pork butt
• 2 tablespoons cannabis-infused olive oil (see our canna-oil recipe)
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

For the Coleslaw:

• 1 small head of green cabbage, thinly sliced
• 2 carrots, grated
• 1/2 cup mayonnaise
• 2 tablespoons cannabis-infused butter, melted (see our canna-butter recipe)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste

For the Sandwiches:

• 8 sandwich rolls or buns, split and toasted
• Pickle slices (optional)

Instructions

Prepare the Pulled Pork:

1. Season and Sear:

   • Rub the pork shoulder with salt, pepper, smoked paprika, chili powder, and cumin. Heat the cannabis-infused olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 4-5 minutes per side.

2. Slow Cook:

   • Transfer the pork shoulder to a slow cooker. Add the chopped onion, minced garlic, barbecue sauce, apple cider vinegar, and brown sugar. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily shredded.

3. Shred the Pork:

   • Remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker and mix it with the sauce.

Prepare the Coleslaw:

4. Mix the Vegetables:

   • In a large bowl, combine the sliced cabbage and grated carrots.

5. Make the Dressing:

   • In a separate bowl, whisk together the mayonnaise, cannabis-infused butter, apple cider vinegar, Dijon mustard, honey, salt, and pepper.

6. Combine:

   • Pour the dressing over the cabbage and carrots. Toss to coat evenly. Let the coleslaw sit for at least 30 minutes before serving to allow the flavors to meld.

Assemble the Sandwiches:

7. Prepare the Buns:

   • Toast the sandwich rolls or buns until lightly browned.

8. Build the Sandwiches:

   • Pile the shredded pulled pork onto the bottom half of each roll. Top with a generous helping of coleslaw and add pickle slices if desired. Place the top half of the roll on top.

9. Serve:

   • Serve the sandwiches warm, with additional coleslaw on the side if desired.

Elevate Your Cooking

Using cannabis-infused basics like our canna-oil and canna-butter allows you to incorporate the benefits of cannabis into your favorite dishes. Whether you're new to cannabis cooking or a seasoned pro, our recipes and guides will help you create delicious and elevated meals.

Enjoy these elevated Summer Pulled Pork Sandwiches with Coleslaw at your next barbecue or picnic. The combination of tender pulled pork, crisp coleslaw, and the unique twist of cannabis infusion will make this a memorable and delightful meal for all. Happy cooking!

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