I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, March 31, 2014

Pulled Pork Sandwiches with coleslaw

You can make it easier buy using your favorite BBQ sauce, but I think making your own makes it over the top tasty.  I do love no fuss slow cooker meals, especially when making it for a party.  Making your own hamburger buns will even make this better.



PULLED PORK SANDWICHES
(serves 10-14)

Pulled Pork Ingredients:

*Dry Rub (use my recipe or your favorite dry rub)
*5-7 pound pork shoulder roast (pork butt)
*3 onions, cut into quarters
*3 stalks of celery, cut in half
*4 whole garlic cloves
*1 bottle of your favorite barbecue sauce (I can my own BBQ sauce)
*Hamburger buns

Pulled Pork Directions:
~Spread the dry rub all over the 5-7 pound pork shoulder.
~Cover with plastic wrap and refrigerate over night (or at least 8 hours).
~Remove pork from refrigerator.
~Preheat oven to 300 degrees.
~Place pork into a large pot.
~Place 3 quartered onions, 3 stalks celery cut in half, and 4 cloves garlic over roast.
~Cover and cook or 7-8 hours.
~Remove from oven and put pork onto a large cutting board.
~Remove any fat, and then shred pork.
~Disscard celery.
~Chop up cooked onion and garlic and mix into pork.
~Place pot on burner over medium-high heat and add1/2 cup water.
~Scrape bottom of pan to deglaze pan (remove left over meat from bottom of pan).
~Cook for 4-5 minutes. 
~Pour in 1 bottle of your favorite Barbecue sauce and heat up.
~Remove from heat and add in shredded pork.

Coleslaw Ingredients: (optional)
*1/2  head green cabbage, shredded
*1 carrot, grated
*1/2  red onion, thinly sliced
*1/8 cup dijon mustard
*3/4 cups mayonnaise
*1 1/2 teaspoons apple cider vinegar (can use white vinegar too)
*Juice from 1/2 small lemon
*1/2 teaspoon granulated sugar
*1/4 teaspoon celery seed
*1/2 teaspoon salt
*1/4 teaspoon ground black pepper

Coleslaw Directions:
~In a large bowl, mix 1/2 head shredded cabbage, 1 grated carrot, 1/2 sliced red onion, 1/8 cup dijon mustard, 3/4 cup mayonnaise, 1 1/2 teaspoons apple cider, 1/2 teaspoon granulated sugar, 1/4 teaspoon Clery seed, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper and mix well.
~Cover and refrigerate for at least 3 hours.


Making the Sandwich:
~Spread butter on the inside of all of the hamburger buns.
~Toast buns, butter side down, in a large skillet over medium-low heat until golden brown.
~Spoon bbq pork onto bottom buns.
~Spoon desired amount of coleslaw over top of cheese.
~Place top bun on and enjoy.

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