Bensonhurst Kitchen: Slow Cooker Pulled Pork w/ Cole Slaw
In this edition of BK, Colleen continues on a previous theme– recipes for grill-challenged apartment dwellers like ourselves.
This week, prepare to be stupefied by a slow-cooked formula for pulled pork that’s guaranteed to gratify every last one of your taste buds.
But what’s a main course without a freshly prepared side dish? I remember going to KFC just for some of their over-priced, overly sweetened cole slaw. Once you’ve made this seductively simple slaw, the Colonel’s gonna be left real lonely real quick.
Colleen’s Slow Cooker Pulled Pork w/ Cole Slaw
Ingredients:
Pulled Pork
1 1/2 pounds boneless pork roast
2 twelve ounce cans of root beer
1 18 ounce bottle of your favorite barbecue sauce (I like Sweet Baby Ray’s Sweet ’n Spicy)
4 buns (potato bread buns work great!)
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
Cole Slaw
2 cups shredded cabbage and carrots (Dole makes a great classic cole slaw
mix)
1/2 cup mayonnaise
1 1/2 teaspoon of sugar
2 tablespoons apple cider vinegar
black pepper to taste
pinch of salt
Directions:
Pulled Pork
Combine salt, black pepper, garlic powder and onion powder. Rub the mixture on all sides of the pork roast.
Place roast in slow cooker and pour root beer over it.
Cook on low for 8-10 hours.
Remove the roast and pull it (shred).
Drain all juice and root beer out of the slow cooker. Place the pulled pork back in the empty slow cooker and add your favorite barbecue sauce. Allow the pork to simmer in the sauce for 30-45 minutes on low.
Serve on lightly toasted buns.
Cole Slaw
In a bowl place shredded cabbage and carrots, sprinkling the mixture with a pinch of salt.
In a small bowl combine mayonnaise, sugar, apple cider vinegar and pepper.
Drain any water that has accumulated in the bottom of the bowl containing the cabbage and carrots.
Combine dressing mixture with cabbage and carrots, coating evenly.
Serve immediately.
TIPS:
Nobody likes a soupy mess of cole slaw! Put a pinch of salt on the cabbage and carrot mixture to help draw the moisture out of the vegetables before dressing them. In order to completely eliminate the chance of watery cole slaw, dress your slaw right before serving.
Looking to cut the carbs but still enjoy your pulled pork and cole slaw?
Make it a wrap! On a large leaf of lettuce (Boston lettuce works great) put a little pulled pork, cole slaw and pickle, roll it up and cut in half. It takes just a couple of wraps to make a meal and several will work great as an appetizer for guests. If you really wanna put some fire in everyone’s bellies, add a jalapeño or two!
Recipe and tips by Colleen.
