Pulled Pork Sandwich


  • 4-5 pound pork tri-tip roast
  • 32 ounces of Amalia’s Cocina Chili Colorado sauce
  • 1 large bag of coleslaw salad mix
  • 1 red onion, thinly sliced
  • 2 green onions (white and green parts), chopped
  • 1 1/2 cups mayonnaise
  • 1/4 cup Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 lemon, juiced
  • Pinch sugar
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon *Sarachi hot sauce
  • Kosher salt and freshly ground black pepper
  • 12 Large Hamburger buns, toasted

In large crock pot, add roast. Pour Amalia’s Cocina Chili Colorado sauce over meat. Set on low for at least 8 hours or high for at least 6 hours. The longer you cook the meat, the more tender and easier it is to shred. You cannot over cook the meat! Leaving meat in crock pot, shred using two forks and leave in warm sauce. While meat is cooking assemble coleslaw: In large bowl combine the salad mix with red onion, and green onions. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the coleslaw with the celery seed, hot sauce, salt, and black pepper. Chill for at least 2 hours in the refrigerator before serving.

To assemble a pulled pork sandwich:
Place desired amount of meat on toasted bun. Scoop one cup of slaw on top of meat. Drizzle leftover, warm sauce from crock pot onto slaw and top with other half of bun. Enjoy!

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