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| Sweet BBQ Torn Pork Sandwiches with Puckered Apple Cider Coleslaw |
 ckelson writes, "I was caught between seasons while writing this article. Part of me wished the warmth of summer would last a little longer and the other part was excited for the crisp days of fall. So here is a versatile recipe that could go either way if you feel like I do. It feels like an easy backyard summer dish, but tastes like an entire day was spent preparing it thanks to a cook’s winter stand by: the slow-cooker. It takes little effort, but reaps grand rewards. Also, enjoy the side of fruit ideas depending on your mood that day; Summer? Fall? You decide. "
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Serves 6 adults
Prep time: 10 minutes
Cook time: 8-10 hrs. low setting or 6-7 hrs. high setting
Ingredients for sandwiches:
2 lbs. Pork Roast, thawed (can be a Boston Butt, Pork Shoulder or any other inexpensive cut of pork)
6 soft ciabatta rolls or hamburger buns, warmed
Homemade Sweet BBQ sauce: Makes about 1 cup
1. Add all the ingredients below in a clean glass jar and shake it, shake it good.
1 teaspoon coriander
½ teaspoon cumin
1 teaspoon garlic powder
½ teaspoon smoked paprika
2 teaspoon kosher salt
1 teaspoon black pepper
½ Tablespoon yellow mustard (like French’s)
1 Tablespoon Worcestershire sauce
½ teaspoon red hot sauce (Tabasco or Cholula)
½ cup peach jam (I used a peach, mango, orange jam)
¼ cup ketchup
½ cup apple juice
½ cup brown sugar
¼ cup apple cider vinegar
Directions for cooking and serving the pork sandwiches:
1. Place thawed pork roast in a 4 ½ to 6 quart slow-cooker; take your "well shook" BBQ sauce drizzle over and around the sides of the meat into the cooker.
2. Turn the slow cooker on low, cook for 8-10 hours or on high for 6-7 hours OR until the pork is very tender and shreds apart easily.
- During the last 30 minutes of cooking time prepare the apple cider coleslaw; the recipe follows.
3. When the pork shreds easily, transfer to a large bowl. Using 2 forks begin to tear the pork apart into edible chunks and feasible shreds.
4. Once the pork is torn, drizzle the sweet BBQ sauce from the slow-cooker over it and mix thoroughly.
- If you would like the sauce to have more viscosity or thickness; first, pour it into a small sauce pan, bring it to a boil to thicken it slightly by reduction, then go to step 4.
5. Grab your warm hamburger or ciabatta buns, stack the BBQ pork on the bottom of the buns, smatter a golf ball size of coleslaw on top, and replace the top bun.
6. Serve this delicious supper and be proud, you toiled and moiled all day on it! Wink. Wink.
Optional Sides:
Dill pickles & potato chips
2 peaches, any variety
2 purple plums
2 bosc pears
2 cups raspberries
1 ½ teaspoon lemon juice
1 Tablespoon sugar
For a backward glance toward summer: Serve with a side of pickles and potato chips or a grouping of fresh seasonal fruit: peaches, bosc pears, purple plums and a bumper crop of raspberries, (toss the peaches and pears in lemon juice to prevent browning, add the sugar if it needs sweetening)
For more of a robust autumn feel: roast the peaches, pears and plums in a 425° oven. First, cut the fruit in half, remove the pits and toss with lemon juice and 1 Tablespoon of sugar. Arrange in a baking dish cut-side up. Roast until the fruit is tender, about 20 to 25 minutes. (If the juices on the bottom begin to burn before the fruit is tender, add a little bit of water and cover loosely with foil.)
Puckered Apple Cider Coleslaw
This coleslaw has more vinegar than a regular salad dressing, It's surely going to make you pucker; it's a delicious compliment to the sweet and savory torn pork sandwiches.
Serves 6 adults
Makes 1 cup of coleslaw dressing
Ingredients:
Green cabbage
Purple cabbage
1 Bag of 'broccoli slaw' - usually found by the packaged salads in the produce section of the store. It is shredded broccoli with some bits of shredded carrots. You can add a bag of shredded carrots for more color and nutrition.
¾ cup apple cider vinegar
¼ cup grapeseed oil - it has a lighter taste compared to most olive oils and has the same health advantages.
¼ teaspoon garlic powder
¼ teaspoon coriander
1 teaspoon salt or more to taste
1 teaspoon black pepper or more to taste
Directions for coleslaw:
1. On a cutting board, slice ¼ head of green cabbage and ¼ head of purple cabbage, very fine. Open a bag of broccoli slaw and use ½ cup. Combine all cabbages and broccoli slaw in a medium bowl.
2. In a clean glass jar, combine the remaining ingredients and shake, shake it good…again.
3. Splash the dressing over the mixed slaw. Salt and pepper to taste.
4. Set aside for 20 minutes - serve with torn pork sandwiches.
Kitchen Tip: Let’s face it- we love the ease of the slow cooker, but despise the clean up afterwards. But you need not curse as you scrub ferociously to get it spic and span; albeit, under your breath. The secret? A dryer sheet to the rescue! Fill the cooker with hot water, place in a new dryer sheet, give it a quick stir to activate the detergent. Then let the pot soak overnight; come morning all you need do is gently rub off the gunk with the dryer sheet and rinse the slow- cooker clean.
Happy Cleaning!
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Posted on Oct 09, 2011 09:38am.
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Wow, this sounds amazing I'm going to try it out this week!
-- natingey, Oct 09, 2011 11:13pm
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I just finished cleaning the kitchen after making these delicious pulled pork sandwiches and they were fantastic!!! The recipe was thorough and easy to follow and everything turned out great!
Thank you Carlee for sharing this fantastic recipe . . . . loved the fruit salad too!
-- samblaine, Oct 16, 2011 08:12pm
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