Remember your Grandmother’s crock pot? Or maybe the ones that belonged to the women at church? Remember how you vowed that you would not have anything that ugly in your own kitchen? I do. They were all in that 70’s yellow/orange/green color in the most horrid designs, plus they didn’t have a removable inner core like our slow-cookers of today. Thank goodness things have changed, or I wouldn’t be able to enjoy the wonders of a slow-cooker.
Pulled pork sandwiches are a top 5 sandwich in my books. With barbacue sauce reaching ear to ear, I could think of nothing better to eat on a summer evening – with friends and family who don’t mind your caveman eating habits. The pork in these sandwiches is cooked in a beer bath on your kitchen counter while you visit the Harley store spending yet more money. Oh wait, is that just me?
Or you can take a nap. Duke gave up on me once he realized he wasn’t getting scrapes for a while. Isn’t he just freakin’ cute?!? I want to squeeze him!!!
The barbecue sauce can be whipped up quite quickly or made ahead and refrigerated as can the coleslaw. The coleslaw is a great side dish, however I prefer it as a topping. Napkins? Bib? Both please!!
Lets give it a go..
Get your butt in the crock pot!
Pour in some beer. You can substitute the beer with beef stock. Pour in enough so it can float happily. Slap the lid on the crock pot, set on high for about 6 hours (for a 6lb pork butt/shoulder/picnic butt) and when ready, shred it to pieces…
Good enough to eat right now, but resist! Swat the hands that try to steal a few pieces, ignore the pleading whines from the resident basset, however – go ahead and give it a try, quality control right?!?
Before you shred, make the barbacue sauce – or grab a bottle of your favorite sauce. I won’t judge you, the bottled stuff is wonderful and works like a charm here.
Saute diced onion, red bell pepper, and garlic until softened and translucent.
To the sauteed veggies, add a whole slew of ingredients. The pot contains…water, tomato sauce, ketchup, vinegar, honey, worcestershire sauce, lemon juice, hot sauce, liquid smoke, molasses, brown sugar, prepared mustard, dry mustard, salt and pepper….phew! Feel free to use the bottled stuff….I was feeling nutty when I made this.
Simmer the concoction until it thickens and then slather the pulled pork with the sauce. You can eat right away or cover and refrigerate until ready to eat. To reheat the barbecued pork, uncover and place in preheated oven set at 350°F, and bake for about 20 to 30 minutes.
On to the coleslaw, or is it cole slaw. Two words or one? I don’t know, you tell me! Anyone else notice that there are 3 recipes in this post…I think I’ve gone crazy.
Sour cream and mayonnaise are the base of the slaw … You can use light or regular mayonnaise or if you are feeling frisky, make your own from scratch – its amazing! Not sure about Miracle Whip, give it a try!
Into the mayonnaise and sour cream goes a bit of sugar, vinegar, celery salt, dry mustard, salt and pepper. Give it stir.
Slice some red cabbage…
Oh and green cabbage too – just no picture!
Pour the slaw dressing over the sliced carrots, green, and red cabbage. Toss everything together until it looks like this…
Cover this and put in fridge until ready to chow down…
Once everyone has been rounded up and seated at the table, start making the sandwiches.
If you are my dad, the slaw goes on the side. So his sandwich looked like this…
I think slaw is a condiment, so my sandwich looked like this…
You pick which team you are on and precede from there! Just make sure you enjoy it and don’t try to be neat about it. The messiness is half the fun!
6 lb Pork Butt or Shoulder – both work well. 6 lb will make about 12 to 15 sandwiches for very hungry people.
2 Bottles of beer or beef stock – just enough to cover about 3/4 of the way.
Barbecue Sauce (makes about 2 -3 Cups of sauce)
3 Tablespoons vegetable oil
1 medium sized onion, diced finely
2 garlic cloves, minced
1/2 red bell pepper, diced finely
1 Cup water
2/3 Cup tomato sauce
1/2 Cup Ketchup
3 Tablespoon Apple cider vinegar
5 Tablespoons honey
3 Tablespoons worcestershire sauce
1 lemon, juiced
1 teaspoon hot sauce – your favorite
1/2 teaspoon liquid smoke
2 Tablespoons molasses
3 Tablespoons brown sugar
1 teaspoon dry mustard
2 Tablespoons prepared mustard
salt and pepper to taste
Cole Slaw or Coleslaw ???
1/2 head green cabbage, shredded
1/2 head red cabbage, shredded
1 Cup shredded carrots
3/4 Cup Mayonnaise
3 Tablespoon Sour Cream
1 Tablespoon sugar
2 Tablespoon apple cider vinegar (white vinegar would work too)
1 + 1/2 teaspoons dry mustard
1 teaspoon celery salt
salt and pepper to taste
- In a large crock pot, pour in the 2 bottles of beer or beef stock. Plop in the pork butt/shoulder and cover with lid. Set crock pot to cook on high for 4 hours for a 3 to 5lb hunk of meat, or 6 hours for larger. You could also cook on a lower heat for longer if you are going to be away the whole day…its a slow cooker, its adjustable!
- At some point in time between step 1 and step 2 make the barbecue sauce – directions to follow!
- Once done, remove from crock pot and with 2 forks or your hands, shred into pieces that are bit size.
- In a large bowl or a 9 x 13in. casserole dish pour the barbecue sauce over the pulled pork and give it a good toss. Cover and place in fridge or eat right away! To reheat, place dish in a 350°F oven, uncovered and bake for 20 to 30 minutes, until it is heated through.
- In a medium pan, over medium-high heat, heat the vegetable oil and add the diced onions, garlic, and bell pepper. Saute until translucent and softened…about 7 to 10 minutes.
- Remove from heat and add the rest of the ingredients – all of them. Whisk to combine and place back on the heat. Bring to a boil and then reduce to a simmer.
- Let simmer for about 20 to 30 minutes until it thickens, stir occasionally.
- The sauce can be used right away or stored in fridge for 2 to 3 weeks.
Cole Slaw (coleslaw)
- In a medium bowl, mix together the mayonnaise and sour cream.
- To this, add the sugar, vinegar, dry mustard, celery salt, salt and pepper. Stir to combine and set aside.
- In a large bowl, toss together the cabbage and carrots.
- Pour the dressing over the cabbage and carrots and toss to combine.
- Eat right away or cover and refrigerate until ready to eat. Coleslaw is something that the longer it sits in fridge, the better it gets. I suggest letting it rest!
Pile your sandwich high, tie on that bib, grab a few napkins and dive in. Oink Oink!