Pulled Pork Sandwich with California Avocado Slaw

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Nutritional Highlights (per serving)

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25 g
Total Fat
43 g
Total Carbs
32 g
70 mg


Serves: 8
    California Avocado Slaw
  head green cabbage, thinly sliced
  small red onion, thinly sliced
  ripe, Fresh California Avocados, seeded, peeled and cut in 1/2-inch cubes
  ripe, Fresh California Avocados, seeded and peeled
tsp.  salt
1/4  tsp.  ground black pepper
1/2  cup  champagne vinegar
1/4  cup  olive oil
1/2  tsp.  cayenne pepper
1/2  tsp.  sugar
    Pulled Pork Sandwich with California Avocado Slaw
lb.  boneless pork butt
1/8  lb.  smoked bacon
cup  BBQ sauce
cups  low sodium chicken broth
Tbsp.  kosher salt
1/2  tsp.  ground black pepper
Tbsp.  apple cider vinegar
  whole grain sandwich buns
  California Avocado Slaw (see make-ahead recipe below)

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


California Avocado Slaw

  1. In large mixing bowl, fold together the cabbage, onion and avocado cubes.
  2. In a food processor or blender, combine the remaining avocado, salt, pepper, vinegar, oil, cayenne and sugar. Blend until smooth.
  3. Combine the avocado puree with the cabbage mixture. Mix well; cover and refrigerate for an hour.

Pulled Pork Sandwich with California Avocado Slaw

  1. Preheat oven to 350 degrees F.
  2. Cut pork into 3-inch cubes.
  3. Place the pork in a heavy bottom pot (or a Dutch oven) and add the bacon, BBQ sauce, chicken broth, salt and pepper.
  4. Over medium heat, stir as the liquid comes up to a simmer.
  5. Cover and cook in the oven for 2-2 1/2 hours, until pork is falling apart.
  6. Using two forks, shred the meat and stir in vinegar.
  7. Place even amounts of pulled pork on the bottom of each sandwich bun and top with California Avocado Slaw.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Calories 520
Total Fat 25 g
Trans Fat 0 g
Saturated Fat 5 g
Monounsaturated Fat 14 g
Polyunsaturated Fat 3 g
Total Carbs 43 g
Dietary Fiber 9 g
Total Sugar 16 g
Protein 32 g
Cholesterol 70 mg
Sodium 1680 mg
Potassium 1150 mg

Vitamin A 132 IU; Vitamin C 69 mg; Calcium 152 mg; Iron 3.6 mg; Vitamin D 25 IU; Folate 107 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 2%; Vitamin C 110%; Calcium 15%; Iron 20%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Chef Charlie Kleinman of Wexler’s in San Francisco

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