Viking Cruises BBQ Pulled Pork Sandwich

Classic comfort food is a staple along the banks of the Lower Mississippi.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: American

Keyword: cruise line recipe

Servings: 15

1 Yellow Onion Thinly sliced
4 Medium Cloves Garlic Crushed
2 Cup Chicken Stock Regular or low sodium
3 Tbsp Cajun Seasoning
1 Tbsp Dark Brown Sugar
1 4 1/2 to 5 Pound Boneless or bone in pork-shoulder a/k/a pork butt Twine or netting removed

Combine all ingredients in a small saucepan over medium. Bring to a boil, stirring until ingredients are completely incorporated; reduce heat to low and simmer gently until sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes. Remove from heat and let cool to room temperature. If not using right away, cover and refrigerate for up to two weeks.

Preheat oven to 275°F (135°C). Spread out onions and garlic in an even layer in a roasting pan; pour in chicken stock. Combine Cajun seasoning and brown sugar in a small bowl. Pat pork shoulder dry with paper towels, then rub all over with spice mixture. Set pork on top of onions and garlic and cover roasting pan with foil; transfer to oven and cook until pork is fork tender, 6 to 8 hours. Transfer pork to a cutting board to cool; strain cooking liquid through a fine-mesh sieve and reserve. If pork has a bone, remove and discard it. With two forks, shred meat into bite-size pieces, discarding any large pieces of fat; return shredded meat to roasting pan. Add 2 C BBQ Sauce and a bit of reserved cooking liquid if too dry.

Combine red and green cabbage, carrot, and red onion in a large bowl. Whisk mayonnaise, vinegar, sugar, and salt and pepper together in a medium bowl, then add to cabbage mixture; mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.