Slow Cooker Pulled Pork and the Best Coleslaw Ever! Recipe by Monte

click to rate

1 vote | 2252 views

0 reviews | 0 comments

Ingredients

best when it has ‘sweated’ for a 5 minute period in both sugar and salt. He also uses a mandolin to slice his cabbage
1 tablespoon chili powder
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
For the Sauce:
3 Tbs. canola or corn oil
3-4 lb. boneless pork loin
or shoulder
1 yellow onion, finely
chopped
1/3 cup firmly packed
brown sugar
1/4 cup light molasses
1 Tbs. Worcestershire
sauce
1 tsp. freshly ground
pepper
2 cups your favorite
Barbecue Sauce
Soft potato rolls, split
and toasted, for serving
1. Rub the pork all over with the spice rub.
In a large fry pan over
medium-high heat, warm the oil. Add the pork pieces and brown well on all
sides, about 12 minutes total. Transfer the pork to a slow cooker.
3. Make the sauce and cook
the pork.
Pour off all but about 1
Tbs. of the fat from the fry pan and return the pan to medium-high heat. Add
the onion and sauté until golden, about 5 minutes. Add the vinegar and deglaze
the pan, stirring to scrape up the browned bits from the pan bottom. Stir in
the ketchup, brown sugar, molasses, red pepper flakes, Worcestershire sauce,
mustard, salt and pepper. Cook, stirring occasionally, just until the mixture
begins to bubble.
4. Pour over the pork. Cover and cook according to the
manufacturer’s instructions until the pork is very tender, 4 to 5 hours on high
or 8 to 10 hours on low.
Transfer the pork pieces
to a platter. Using a pair of forks, shred each piece of pork, removing and
discarding any large pieces of fat.
6. Skim the excess fat off the sauce, return
the pulled pork to the slow cooker, add the 2 cups of barbecue sauce and stir
to combine. Keep the slow cooker on warm.
7. Serve the pork and sauce topped with coleslaw on top of the sandwich rolls.
Recipe for Best Coleslaw Ever from J. Kenji Lopez of The Food Lab. Serves 12. Active time: 30 minutes. Total
Time: 35 minutes
Note: This recipe is
easiest to produce with a mandoline-style slicer, though you can also finely
shred the cabbage by hand. To slice cabbages on a mandoline, split the head in
half, cut out the core using the tip of a sharp chef's knife, the quarter the
cabbage and slice it with the mandoline set to 1/16th of an inch. When grating
the carrot, make sure to hold at a steep vertical bias so that the shreds are
long instead of short.
1
large head green cabbage, about 3 1/2 pounds, finely shredded on a mandoline or
by hand (see note above)
1
large red onion, finely sliced on a mandoline or by hand
1
large carrot, peeled and grated on the large holes of a box grater (see note
above)
1/4
cup roughly chopped fresh parsley leaves
1/4
cup apple cider vinegar
2
tablespoons dijon mustard
1
tablespoon freshly ground black pepper
1.   For
the Slaw Mix: Combine cabbage, onion, carrot, and parsley in a large bowl,
leaving plenty of room to toss (you may have to use two large bowls if your
bowls are not large enough). Sprinkle with sugar and salt and toss to combine.
Let rest five minutes, then transfer to a large colander and rinse thoroughly
under cold running water.  
2.   Transfer
rinsed mixture to a salad spinner and spin dry. Alternatively, transfer to a
large rimmed baking sheet lined with a triple layer of paper towels or a clean
kitchen towel and blot mixture dry with more paper towels. Return to large bowl
and set aside.  
3.   For
the Dressing: Combine mayonnaise, vinegar, mustard, black pepper, and sugar in
a medium bowl and whisk until homogenous.  
4  . Pour
dressing over cabbage mixture and toss to coat. Taste and adjust seasoning with
more salt, pepper, sugar, and/or vinegar if desired.