01 June 2011

Pulled Pork in Spicy Red Sauce with Cole Slaw



 
There's nothing like a big old sloppy, gooey pulled pork sandwich with an ice cold beer!


A while back, I came across a post that had a simple way of treating a pork shoulder to a massage with some great Tex-Mex spices, a long slow bath in a bubbling broth spiked with chilis, cilantro, onions, and garlic and then a pull session with a finish in some picante tomato sauce. Golly! What could be better, I thought?

Take the pulled pork and the picante sauce and make enchiladas! Yes ... it was stellar! Pam @ For the Love of Cooking graciously gave me permission to use her recipe in a recipe share. I've made this recipe twice since first seeing it. It is in my personal cook book at this point. It's that good ... and it's totally adaptable to so many other applications!


Today, for instance, I didn't have time to complete the enchilada portion of the recipe. I opted out for a bag of bulky rolls and a batch of cole slaw. This is such a busy time of year for everyone! Lawn and garden projects, end-of-the-year school activities, vacation plans, the first outdoor events ... they all crop up like a row of dominoes. Whether you live in the city or the countryside, life gets busy in June. Time for easy throw-together meals.



 I made cole slaw this morning and set it to chill in the fridge all day, put the pork in the slowcooker for the day and walked away to get all my running around and errands done. And tonight ... pulled pork sandwiches for supper, leftover dilly mac, and cold beers. What's your easy throw together meal for this time of year?


Cole Slaw

Ingredients:

1 small head of green cabbage, cut into thin slivers
2 small carrots, shredded
½ small green pepper, minced
1/4 c. minced onions
2 small sweet pickles, minced plus 2 tsp. pickle juice 
1 tsp. caraway seed
1 c. good quality mayonaisse
1½ tbsp. rice wine vinegar
½ tsp. celery seed
½ tsp. kosher salt
black pepper

Making the Slaw:

Combine the cabbage, carrots,green pepper, onions, pickles and their juice, and caraway seed in a deep bowl, tossing to distribute everything evenly.

Whisk together the mayonaisse,rice wine vinegar, celery seed and salt until smooth and incorporated.

Pour over the slaw and toss to combine thoroughly. Pepper to taste. Add more salt if needed. Cover tightly and refrigerate for a few hours or overnight to let the dressing 'work on' the vegetables.

Note: I was reading about vegetables and residual pesticides the other day. Cabbage and carrots were a couple of the vegetables that it's important to get from organic farms or vendors ... just sayin'.

9 comments:

  1. Guess what I had last night? Pulled pork sandwich with coleslaw. Great minds do think alike... :) I craved it after watching food network America show on a BBQ episode.
    Yours looks so delicious! I'm so glad to have some leftovers and cannot wait to have it for dinner again later.

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  2. Mmmm...looks like one deliciously messy sandwich! This is exactly the sort of thing I've been craving lately.

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  3. Funny, I've been bookmarking pulled pork recipes. I need to make pulled pork sandwiches very very soon. My throw together meal at any time of year is sandwiches! Maybe with a bowl of homemade soup....

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  4. I'm getting on a plane NOW... literally, start cooking this again!... oh YES!!!!

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  5. Oh I love the combo of pulled pork and coleslaw! This is definitely a summer meal I plan on having soon =)

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  6. How delicious does this sound! Thanks for sharing!

    Mary

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  7. The first timevi had pull pork was during our family reunion in Tuksa. I am glad I found recipe. Now I can try making this myself. Thanks.

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  8. What a great way to treat meat!! That sandwich sounds incredible!

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  9. I love topping my burgers with slaw - it's so refreshing! Nice job on the pork!

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