Friday, September 9, 2011

Pork Slaw Sandwiches

Good ole' Pioneer Women. I have been following her for a couple years now, and was so happy to see that she now has her own TV show! Now even more people can see how cool she is. You Go Girl! 

In honor of her first showing, I decided to fiddle through her website and make something of hers for dinner. Well, not exactly hers, because I have a hard time following any recipe. The general idea came from her though.

The Blue Cheese Coleslaw recipe, I got from two of my favoirte people. Dan's Uncle Rory and Aunt Mary. We tried it at their house and it was PERFECT. No tweaking necessary. Crumbled Blue Cheese takes this coleslaw to the highest level. It's great on it's own, but also adds the perfect touch to this sandwich.

This Pork Slaw Sandwich is easy peesy and delicious! The leftovers are great as another sandwich, or on a tortilla with a touch of shredded cheese, onion, or whatever taco stuff you have in your fridge. Don't be afraid of the peppers in the meat. They did NOT add much kick, just flavor. If you like heat, mince them up and sprinkle them over the top of the pork. 

The combination of the warm meat and the cool creamy slaw is deliciousness in your mouth. Believe me.

Photo taken by Scott Barfield during the Broward Health Magazine shoot.


Pork Slaw Sandwiches

Pork Ingredients  
-1 whole onion, peeled and sliced into thick rings  
-1 whole Pork Butt Roast (Size may vary)
-Salt And Pepper  
-1 can (7 Ounce) Chipotle Peppers In Adobo Sauce  
-1 can of Diet Dr Pepper  
-1/2 cup of broth of choice (or same amount water)
-1 Tablespoons Brown Sugar  
-12 whole Good Quality Kaiser Or Deli Rolls  
-1-2 TB olive oil

Directions for Pork
-Preheat oven to 250 degrees
-Add olive oil to oven safe pot and preheat on stove top over high heat.
-Generously salt and pepper the pork roast. 
-Place the roast in the preheated pot and quickly sear all sides over high heat.
-Next, turn off heat, remove the roast from the oven safe pot, and throw in the onions.
-Place the roast back in the pot over top the onions.
-Pour the can of chipotle peppers and their sauce over the pork.
-Pour the Dr Pepper and broth/water around the roast. 
-Add the brown sugar to the juice and stir in.
-Place a lid or tinfoil tightly over the pot, then set it in the oven on the center rack. 
-Cook for 1.5 hrs per pound of meat. Do not touch the oven until the time has run out. -Check the meat after time has run out. It should be absolutely falling apart when tested with two forks in the thickest part. If it’s not falling apart, return to the oven for another hour.
-Remove meat from pot and place on a cutting board or other work surface. 
-Let it rest for 30 minutes untouched.
-Use two forks to shred meat, discarding large pieces of fat. Spoon as much of the fat off the top of the cooking liquid as you can and discard it. 
-Return the shredded meat to the cooking liquid, and keep warm in a crock pot until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stove-top and return the meat to the liquid to warm up.)

Blue Cheese Coleslaw Ingredients  
-1 (16 oz) package shredded coleslaw mix. Or shred your own.
-1/4 cup finely chopped sweet onion
-1/2 a cup of cider vinegar
-3 TB sugar
-1 tsp salt
-1/2 c lemonaise light (or low fat mayonnaise can be substituted)
-1/2 c fat free sour cream
-1/2 c reduced fat crumbled blue cheese
-Optional - 1-2 jalapenos sliced (with seed for heat, without seeds for less heat)
-salt and pepper to taste

Directions for the Blue Cheese Coleslaw
-Toss the slaw mix and onion in a large bowl together.
-In a small sauce pan stirring frequently, bring the vinegar, sugar and salt to a boil.
-Once it starts to boil and the sugar is dissolved, pour over the slaw and onion mixture and toss until evenly coated. 
-Let sit for 15 minutes, tossing once after 5 or 10 min.
-Strain the slaw in a colander over the sink for 5 minutes or so.
-Put strained slaw back in the large bowl. 
-Top with the lemonaise, sour cream, and blue cheese.
-Stir until everything is evenly distributed.
-Cover and store in fridge at least 1 hour before serving to allow the flavors to blend. 

Sandwich Assembly
-Grill or toast buns
-Load up each sandwich with shredded pork, then load them up with the Blue Cheese Coleslaw. 
-Dan likes to also top with a few sliced pepperoncinis. 

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