Tuesday, April 16, 2013

Fabulous Food: Pulled pork sandwiches with sweet and spicy slaw

It feels almost shameful to post a recipe that is so easy, but I feel the need to share.  Pulled pork has always seemed a bit intimidating until I started making it in the crock-pot.  Now, I can not think of any recipe that is this easy.  The pork is so tender- it falls apart when touched with a fork and the slaw is the perfect combination of sweet and spicy.  This is an immediate crowd pleaser and a perfect meal to enjoy on a Spring day. 

 BBQ pulled pork


3-4 lb pork shoulder roast
12 ozs. of coke
1 bottle of your favorite barbecue sauce (18oz)
1 1/2 tsp. salt


Pour barbecue sauce and coke into the crock-pot.  Gently stir together.  Add salt.  After cutting the extra fat off the roast, add it to the crock-pot.  Ladle the sauce over the roast and then cover it with the lid.  Cook the roast for 6-7 hrs on high.  Halfway through, turn the roast over and ladle the sauce over the roast.  About 30 minutes before eating, pull the pork apart with a fork.  Turn the heat to low and let the sauce thicken.

(adapted from Southern Living Our Best Recipes Volume #4)

 Sweet and Spicy Cole Slaw


1pound green cabbage 
2 carrots
1/4 cup mayonnaise
1/8 cup mustard 
1 tspn apple cider vinegar
1/2 cup sugar
1/2 tspn black pepper
1/4 tspn cayenne
Salt and freshly ground black pepper


Cut cabbage in quarters and remove core. Peel carrots and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage and carrots through feed tube to grate. In a large bowl, toss vegetables together.

In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.

(the cole slaw recipe is adapted from this recipe at foodtv.com)

Pin It

No comments:

Post a Comment