Thursday, July 4, 2013

Pulled Pork and Slaw Sandwich

One of my favorite things to eat is pulled pork with a great barbecue sauce.  I'll eat almost any kind of barbecue sauce, but a good Carolina sauce is my favorite.  So what makes great pulled pork?  Cooking your roast low and slow.  For me, there is nothing better than pork and corn!

Pulled Pork
Dry Rub
Dried Parsley
Dried Mustard
Brown Sugar

Pork Roast (I choose bone-in for flavor)

Mix rub ingredients to taste.  Rub your roast down with your rub.  I like to let my roast sit overnight with the rub, but this is just my personal preference.  Set your oven for 200 degrees (F).  You can also choose to smoke your roast if that option is available to you.  Put your roast in a pan and cover with foil.  Let the roast cook, undisturbed, for 8 hours.  Remove your foil and turn up the heat to 250.  Let your roast cook for another 3 1/2 hours.  Your roast should look "burnt".  This is called the bark and has LOTS of flavor.  Let your roast sit and cool off enough for you to pull it apart with your hands.  It should shred easily.

1 package of pre-made slaw mix (cabbage and carrots....feel free to shred your own)
1/4 cup of mayo
1 tbsp of Dijon mustard
3 tbsp of cider vinegar
1/2 red onion diced
1/2 tsp. cayenne pepper
Salt and pepper to taste

Mix all ingredients together.  Feel free to add other flavors as you like.  Refrigerate.

BBQ Sauce
1 can of tomato paste
2 cups of ketchup
1 cup of cider vinegar
1 tbsp. Dijon mustard
1 tbsp of honey
3 smashed garlic gloves (keep large enough to spoon out later)
1 tsp. cumin
Salt and pepper to taste

Mix all ingredients together in a saucepan.  Simmer until mixture begins to thicken.  Spoon out garlic gloves once cooked.

To assemble sandwiches, place shredded pork on a bun (or slice of bread).  Spoon sauce over the top of your pork.  Top with slaw and serve.

As I mentioned, I enjoy to eat corn with my pork.  Usually when I barbecue, I grill up some corn smothered in butter and garlic.  However, I didn't grill for this meal, so I made my version of Mexican street corn.

Canned Mexican Street Corn
2 cans of sweet corn
2 tbsp of mayo
1 tbsp of butter
1 glove of finely minced garlic
Parmesan cheese
1 tbsp of dried parsley
Salt and pepper to taste

Drain and rinse canned corn.  Pour into a saucepan.  Heat over medium heat.  In a separate bowl, mix together mayo, butter, garlic, parsley, salt, and pepper.  Add to corn and mix well.  Turn off heat and pour into your serving dish.  Sprinkle liberally with the Parmesan cheese.

There you go!  One of my favorite meals to enjoy.  A large roast can easily serve my family of four two meals.  I saved the leftovers for some pulled pork tacos.