Memphis Style Pulled Pork Sandwiches

Apparently in Memphis, one of the many places I have never been, they put cole slaw on their barbeque sandwiches, instead of next to the sandwich.  I opted for both because this is the best damn coleslaw I have ever made.  I like to think the homemade mayonnaise had something to do with it.

Memphis Style Pulled Pork Sandwiches
Adapted from: Simply whisked

For the pulled pork:

• 1 pork shoulder
• 1 bottle of root beer
• 1 bottle barbecue sauce

Place pork shoulder in a slower cooker and pour the root beer over the pork. Cook on low for 6 hours.

Remove the pork and discard the root beer. Pull the pork, return to slow cooker along with the bottle of barbeque sauce. Stir until well combined. Cook on high for 30 minutes. Serve in hamburger buns with the cole slaw.

For the coleslaw:  

Whisk:

• 1 cup mayonnaise
• 3/4 tablespoon dijon mustard
• 2 1/2 tablespoons apple cider vinegar
• 1/2 tablespoon water
• 1 1/2 tablespoon sugar
• 1/2 teaspoon salt
• 1 tablespoon grated onion
• 1 teaspoon celery salt

Add:

• 1 bag of shredded coleslaw mix
• 1/4 cup green bell pepper, finely diced
• 1/4 cup grated carrot

Whisk the first 8 ingredients in a medium bowl to make the dressing.

Combine the last three ingredients in a large bowl. Add as much dressing as desired and stir to coat. Let sit for 30 minutes before serving.