Pulled Pork Sandwiches

Pulled Pork Sandwiches
Go Bears!!! That is the Chicago Bears. Having lived in the Chicago suburbs for over 30 years, I am a Bears fan now living in a sea of Giants and Jets fans. With the Bears in the "BIG GAME" this weekend, I look at it as an opportunity to make lots of food and sit on the couch all day while it was consumed. We have invited over 50 of our favorite friends, purchased and installed the appropriate t.v., and planned a menu to include all the best football foods. One of the entrees that will be served is also one of the easiest to prepare - Pulled Pork Sandwiches with Cole Slaw. The pork is made in a crock pot so it basically cooks itself. I am not a huge fan of the crock pot but, for this recipe it works great. All I make is the barbecue sauce and Cole Slaw and these you can even purchase if you are pressed for time. Get ready to cheer the Bears to victory and eat yourself silly. Maybe a few orange and blue martinis too.

Pulled Pork

serves about 10
7 - 8 pound pork shoulder, bone in
1 large onion, sliced
8 - 10 cloves garlic, chopped
1 and 1/2 cups water

2 -3 cups barbecue sauce, recipe follows
Cole Slaw, recipe follows
Kaiser rolls for serving

Now comes the hard part. Put pork, onion, cloves and water in the crock pot and cook on low for about 9 hours. When finished, take pork out of the crock pot and separate/shred the meat away from the bone and fat. Put the shredded pork back in the crock pot and add about 2 - 3 cups of barbecue sauce. A couple good store brands are Sweet Baby Ray's and Bone Suckin' Sauce or make your own. Cook on low for another hour or two. This only gets better as it sits for a day or so in the fridge. Serve on rolls with a spoonful of cole slaw on top.

Barbecue Sauce

Adapted from this Barefoot Contessa recipe

1 large onion, diced
4 cloves of garlic, chopped
1/4 cup vegetable oil
1 small can tomato paste - about 6 - 8 ounces
1 1/4 cups honey
3/4 cup soy sauce
1/2 cup Worcestershire sauce
1 cup hoisin sauce
3/4 cup apple cider vinegar
3/4 cup Dijon mustard
2 tablespoons cumin
1 teaspoon chipolte powder
1/2 teaspoon red pepper flakes
1 tablespoon chili powder

In a large saucepan, saute onion and garlic in oil for about 10 minutes until the onions are translucent and not browned. Add remaining ingredients and bring to a boil. Simmer for about 20 - 30 minutes. Use immediately or cool and store in the refrigerator.

Cole Slaw

3/4 cup mayonnaise
1/4 cup sour cream
3 tablespoons 1/2 and 1/2 or light cream
1 tablespoon honey
2 tablespoons white vinegar
1 teaspoon celery salt
salt and pepper, to taste
1/2 head green cabbage, thinly shredded
2 carrots, grated
1 apple, julienned

Mix mayonnaise, sour cream, 1/2 and 1/2, honey, vinegar, celery salt and about a 1/2 teaspoon each of salt and pepper in a small bowl. Combine cabbage, carrots and apples in a large bowl and add enough of the dressing to coat. Let coleslaw sit for about a half hour to allow the cabbage to release some of its water. Stir again and add more dressing if the cole slaw seems too dry.

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