We had friends over for dinner and I wanted to make something that did not require the use of my oven. Southern California summers are pretty brutal, so I didn’t want to add to the heat in my house. I made this pork sandwich with a slow cooker and I was able to “set it and forget it!” Anyone remember that from those infomercials in the 90’s? Very catchy phrase…
With these kind of ingredients together, it’s gotta be good!
Here’s my pork butt in the slow cooker. I love the sound of the fizzling soda as I poured it over the meat.
I wonder what a soda and chipotle bath would feel like! Is it weird that I think of these things when I cook? Nah!!
For the cole slaw, start by coring your cabbage. Very simply cut a triangle shape out of the core. Easy peasy.
And Ree, coring is not boring. It’s fun!
Slice very thinly.
Do the same thing with this beautiful purple cabbage. Love that God gave us such beautifully colored foods!
I added half a bag of this broccoli slaw. I love the crunch that it adds.
After adding the chopped jalapenos, slather on the dressing….the best part.
I heard somewhere that everyday you should eat foods from every color of the rainbow.
I’ve got green, orange and purple covered!!
Here’s another shot of the very tasty pork sandwich for you to drool over. The amount of spice and sweet, then hot and cold are in perfect balance in just one bite. You can’t ask for anything more!
Now go and try this one and let me know how you like it, or LOVE it!
Pork Sandwiches with Cilantro-Jalapeno Slaw
Adapted from pioneerwoman.com
1 whole Onion, Peeled And Quartered
1 whole Pork Butt (pork Shoulder Roast, about 5-7 lbs)
Salt And Pepper
1 can (7 Ounce) Chipotle Peppers In Adobo Sauce
3 cups or 2 cans Cola (Dr Pepper, Coke, etc.)
2 Tablespoons Brown Sugar
12 whole Good Quality Kaiser Or Deli Rolls
12 Tablespoons Butter
½ head Cabbage, Sliced Thin
½ head Purple Cabbage, Sliced Thin
½ bag Broccoli Slaw
1 whole Jalapeno, Halved Lengthwise And Thinly Sliced
½ cups Whole Milk
½ cups Mayonnaise
1 teaspoon White Vinegar
1 Tablespoon Sugar
¼ teaspoons Salt
¼ teaspoons Cayenne Pepper
2 cups Cilantro Leaves, Barely Chopped
Generously salt and pepper the pork roast, then set it on top of the onions in a slow cooker.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set the slow cooker on high. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, cook for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.)
If you find the pork is too spicy, tone it down with some sweet bbq sauce. This works well for kids.
Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.
Before serving, toss in cilantro leaves.
Butter both halves of Kaiser rolls, then brown them on a griddle or skillet until golden and crisp on the surface. Load up each sandwich with shredded pork, then REALLY load them up with the slaw.
The magic is in the combination of the hot liquid from the meat and the cool, creamy liquid from the slaw.