Wednesday, April 29, 2009

Pulled Pork Sandwiches with Tangy Slaw

Have I mentioned how much I <3 the crock pot? Because I really do. I have a few standard easy meals that use the crock pot, and this is one of them.

Here's what you do:

1. Spray the crock pot with cooking spray. You really should do this every time you use the slow cooker. Trust me.

2. Slice an onion and put it in the crock pot (optional).

3. Place meat in crock pot. I usually use pork tenderloin. I was too cheap to buy it this week, so I got pork shoulder roast instead. If you do the shoulder roast, you should trim off as much fat as possible before you put it in the crock pot.

4. Cover with your favorite BBQ sauce. We like Sweet Baby Ray's. You could make your own, but I am lazy.

5. Cook for 4-10 hours, depending on the meat, or until it is "shreddable."

Shred meat with 2 forks, place on bun, top with tangy slaw. YUM!

Tangy Slaw:

The Big Geek doesn't eat mayonnaise, so this was my solution. He still won't eat this. Damn, he is picky. However, it is good, so I still make it this way. Except when I'm extra lazy and buy the cole slaw kits. Which I've been known to do.

1 pckg shredded coleslaw mix, or shred a head of cabbage and some carrots, and maybe a red onion if you have it in the food processor.

1 cup sugar
1 tsp salt
1 tsp celery seed (or omit salt and use 2 tsp celery salt)
1 tsp dry mustard
1 cup vinegar (I use cider vinegar)
2/3 cup vegetable oil (Canola works well)

Combine dressing ingredients and bring to a boil (or if you are lazy and/or don't read the entire recipe and are like, "oh, crap, but I wanted to just throw this together," toss the bowl in the microwave for 2-3 minutes--assuming it's not a metal bowl). Pour over cabbage and toss. Cool, then refrigerate (if you were one of the "oh, crap" people you CAN put it on your sandwich at this point--it's just better if it sits for a while).

Pulled pork is from me. Coleslaw is from

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