Pulled Pork Sandwiches with Apricot Bourbon Barbecue Saue and Coleslaw
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 Tbsp whole grain mustard
- 2 Tbsp sugar
- 1 Tbsp horseradish
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tablespoons apple cider vinegar
- Package of coleslaw mix
- 2 cans of Dr. Pepper
- 2 Tbsp butter
- 1 medium yellow onion, chopped
- 2 medium cloves garlic, finely chopped
- 1 large jar (18 oz) apricot preserves
- 1 cup (12 oz jar) Heinz chili sauce
- 1/2 cup plus 1 Tbs. bourbon
- 1/3 cup cider vinegar
- 1/4 cup packed light brown sugar
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. spicy brown mustard, such as Gulden’s
- 1/2 medium serrano or jalapeño chile, finely chopped
- Produce
- Garlic (2 medium cloves)
- Serrano or jalapeno chile, medium (1/2)
- Yellow onion, medium (1)
- Condiments
- Apple cider vinegar (2 tablespoons)
- Apricot preserves (1 large jar)
- Cider vinegar (1/3 cup)
- Heinz chili sauce (1 cup)
- Horseradish (1 Tbsp)
- Mayonnaise (1/4 cup)
- Mustard, whole grain (1 Tbsp)
- Mustard, spicy brown (2 Tbsp.)
- Worcestershire sauce (2 Tbsp.)
- Cooking & Baking
- Black pepper, ground (1/2 tsp)
- Brown sugar, packed light (1/4 cup)
- Coleslaw mix (1 Package)
- Dr. pepper (2 cans)
- Salt (1 tsp)
- Sugar (2 Tbsp)
- Dairy
- Butter (2 Tbsp)
- Greek yogurt (1/2 cup)
- Beer, Wine & Liquor
- Bourbon (9/16 cup)
Preparation
Read recipe preparation on creative-culinary.com
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Recipe Stats
Published August 13, 2012 (6 months ago).
121 people saved this recipe.
