798. Pulled Pork Sandwich
Normally, when I post foods on here, they are things that I’ve eaten a couple of weeks earlier, so I’ve had time to edit the photos and write the posts, and so that if I don’t eat any foods for the list for a while I always have something in reserve to post. This however I just ate yesterday, and it was so good that I couldn’t wait any longer to post it.
I just recently bought a crock pot after wanting one for ages, and I knew that one of the first things I would make with it would be pulled pork. I first had pulled pork in Florida and I’ve loved it ever since, and it’s one of the main reasons I’ve been dying to get the crock pot. I was not disappointed in my first-time efforts at all. The pork was moist and tender and delicious and meaty and just about every other good word you can give to food.
I bought a piece of pork shoulder that was a little under 3lb, and it made a ton of pork:
Yep, a ton. I’ll end up making three meals out of it. We had pulled pork sandwiches last night, pulled pork burrito for lunch today, and we’ll be having pulled pork with orzo and zucchini tomorrow. SO MUCH PORK. But that’s ok, you can never have enough pork. Here are the recipes for the basic pulled pork, and the sandwiches:
Pulled Pork Recipe (Serves 6)
- 3lb joint pork shoulder
- 1 large onion
- 1 cup chicken stock
- 2 tsps brown sugar
- 2 tsps barbecue seasoning
- 2 tsps cumin
- 2 tsps cayenne pepper
Thinly slice the onion and place in the bottom of the crock pot. Pour the chicken stock over the top.
If the pork has the rind on it, cut it off (I froze mine for making crackling another time). Dry the pork with paper towels, and then rub all the sugar and spices into it. Place the pork on top of the onions, cover with the lid and cook on high for 5-6 hours.
When the pork is done, remove it from the crockpot and shred it with two forks. Save the onions and stock for use in the sandwich recipe below.
Pulled Pork Sandwiches with Coleslaw (Serves 2)
- 1/3 quantity pulled pork
- Onions and stock from pulled pork recipe
- 1/2 cup good barbecue sauce (I used this one which is really vinegary with a spicy kick)
- 2 large soft white rolls
For the coleslaw:
- 2 carrots
- 1/4 red cabbage
- 2 tbsps mayonnaise
- 2 tbsps raspberry vinegar
- 2 tbsps Greek yogurt
- 1 tbsp yellow mustard
- 1/2 tsp caraway seeds
First, make the coleslaw. Peel the carrots and chop them into julienne. Finely shred the red cabbage and mix with the carrots in a large bowl. Add all the other ingredients and mix thoroughly. If the coleslaw is too dry, add a little more mayonnaise and vinegar.
Put all the stock and onions from the crock pot into a saucepan, and cook over a high heat until they are reduced by at least half. Add the pork and the barbecue sauce and continue to cook for another 5-10 minutes until the sauce is thick and sticking to the pork.
Place a big scoop of coleslaw onto the roll, then pile the pork on top. Then eat! (I’d recommend with a pile of kitchen paper, they get messy!).
798 down, 998 to go