Tuesday, January 31, 2012

Super Bowl Pulled Pork Sandwiches with Purple Slaw

Okay, that isn't actually the pulled pork pictured above, almost fooled you though.  I was so annoyed because I accidentally deleted the photo while I was organizing my photos the other day. So this will just have to do.

Today and tomorrow I'm going to post recipes I think would be great for any Super Bowl party.  The best part is they're all recipes where you don't have to spend time in the kitchen when you would rather be watching the game with your friends.

Ingredients for Cajun spice:

3/4 Cup salt

1/4 Cup ground cayenne pepper
2 Tbs ground black pepper
2 Tbs paprika
2 Tbs onion powder
2 Tbs garlic powder

Ingredients for the barbecue sauce: 
1 1/2 Cups of apple cider vinegar
1 Cup of yellow mustard
1Cup of ketchup
1/2 Cup of brown sugar, packed 
2 Cloves of garlic, smashed
1 Tsp kosher salt
1 Tsp cayenne
1/2 Tsp of ground black pepper

For the pork:

Prepare the Cajun rub. Rub the spice mixture all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300F. Put the pork in a roasting pan and roast it for about 6 hours. Roast the pork until it's falling apart.

While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Gently simmer, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
When the pork is done allow the meat to rest for about 10 minutes.

While the pork is still warm, pull the meat using 2 forks. Using 1 to steady the meat, use the other to pull shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.

Ingredients for the coleslaw: 

1 Head of red cabbage, shredded
2 Carrots, grated
1 Red onion, thinly sliced
1 1/2 cups mayonnaise 
1/4 Cup of Dijon mustard
1 Cup of apple cider vinegar 
1 lemon, juiced
1 Cup of sugar 
3/4 Cups of canola oil 
Kosher salt and ground pepper, to taste

For the coleslaw:

In a large bowl, combine cabbage, onion, and carrots. Sprinkle with sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

Serve pork on a soft bun with sauce and coleslaw. 

6 comments:

  1. Ali could I put the roast in a slow cooker and have the same results?

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  2. You would need to cook it with a lot of liquid. I don't have a lot of luck with slow cookers, the liquid doesn't usually thicken nicely for me. I made this for our Boxing Day party a few days ahead, froze it in a freezer bag without the sauce, and heated it up again in hot water still in the bag. Are you worried not being home long enough to let it cook?

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  3. You have mad paintbrush skills! Nice sami.
    I'm sending vinny over on Sunday to eat your killer super bowl spread.

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  4. haha - thanks! It was a lot of fun drawing that. I actually made the pork for family on Boxing Day, but next time I make it I'll call Vinny.

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  5. Nah I just love my slow cooker. I am looking for a pulled pork recipe to perfect and put into my repertoire- I have made it once from leftover ribs and it was alright, but I've tasted some amazing homemade pulled pork and I want mine to be!! I will try this...

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  6. This sauce at first was a little too mustardy for me but I acquired a taste for it. Just in case have something like Diana sauce on the side too. Phil loved the sauce though.

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