Hello!!! It’s time for another episode of A Cooking Show with Rachel O!! I made a Pulled Pork Sandwich with Coleslaw which = a tasty (really messy) sandwich! There’s also a special little feature – the winner of the Joy the Baker cookbook giveaway is revealed on the show!
I got some pork from one of my sponsors, Llano Seco Organic Pork, a couple of weeks ago. I roasted it last week, and have been trying to be creative with the leftovers (it’s the pork I used in last week’s episode as well). If you don’t have pork, you could totally substitute beef, chicken, or even grated veggies (like carrots, squash, parsnips, beets – veggies that aren’t going to turn into mush – just don’t cook them as long). The pork was combined with homemade BBQ sauce, green garlic, pea tendrils, and chard from my Abundant Harvest Organics box, and cooked for hours and hours! There’s cabbage and a grated carrot in the coleslaw, potatoes making the home fries.
|Pulled Pork Sandwiches with Coleslaw|
- 2 C BBQ sauce
- 4-6 C water (enough to cover the pork)
- 4-6 C pork (I used leftovers, in large slices) (chicken or beef could be substituted)
- 1 T olive oil
- 1 green garlic, chopped
- 3-4 C greens (I used pea tendrils and chard, spinach/kale would also work well)
- 1 roll, or 2 slices bread/serving (for sandwich)
- 1 tomato, sliced (2 slices/serving) (for sandwich)
- Drizzle Crock Pot with olive oil, pour a little water and a little BBQ sauce in the bottom. Add pork. Cover with remaining water and BBQ sauce. Cook for 2-4 hours on high, or 4-6 on low (or more!!!! if you have the time, I’d cook for 6-8 hours on low!!).
- Add green garlic after pork has cooked for about an hour.
- After 2-3 hours, in Crock Pot or on a cutting board, using 2 forks, shred the pork. Return to Crock Pot and continue to cook (on low or high, between 1-5 more hours – make sure there’s enough liquid so it doesn’t burn!).
- About 30 minutes before serving, add greens to Crock Pot and combine with pork.
- Assemble sandwich: bread/roll, pork, tomato slices, coleslaw (or coleslaw, tomato), drizzle a little BBQ juice over, top with bread. You can dip one slice/side of the bread/roll into the BBQ juice in the Crock Pot… it will make it extra messy! Serve with more coleslaw on the side, and home fries.
- 1/4 C white vinegar
- 1/2 C apple cider vinegar
- 1/4 C molasses
- 2 T honey
- 1/4 C brown sugar
- 1/4 C tomato paste
- 1/2 to 1 t chili & garlic sea salt
- 1/2 to 1 t tropical pepper sea salt
- pinch ginger
- pinch nutmeg
- 1 T smoked paprika
- 1 t sweet paprika
- 1 T chili powder
- Whisk all ingredients together.
- Bring to a boil, reduce to a simmer until thickened and reduced, 15 minutes to 1 hour or so.
Makes about 2 C sauce before reducing.
- 1/2 C buttermilk
- 2 T mayo
- 1 scant T honey
- 1 t paprika
- 1 T dijon mustard
- pinch cayenne
- 1 t red wine vinegar (or more, to taste)
- 1/4 C Greek yogurt (or regular yogurt)
- 1 head cabbage, washed, cored, and finely chopped
- 1 carrot, grated
- Whisk together coleslaw dressing ingredients.
- Add carrots and cabbage and combine.
- 2 medium/large potatoes, cut into thin wedges
- 1 T chili powder
- 1 T paprika
- olive oil
- Toss potato wedges with seasonings and olive oil.
- Lay on a baking sheet.
- Bake at 375 F for 15 minutes, flip, bake an additional 5-10 minutes.
A Few Notes
On the show, I said to cook it 2-4 hours. That’s fine. But, if you have time, I’d cook it for more like 6-8, on low, with plenty of liquid. After I finished filming, I kept it cooking until dinner time. It was amazing!
The bread that I used got really soggy! It became a knife and fork sandwich. I used what I had, but if I was buying/making something specifically for this meal, I’d use a roll that’s got a good crust on it, that wouldn’t fall apart. All in all, it was a yummy 2 napkin meal!