So, on to something saucier.* After Mothers' Day's culinary triumph, I had to follow up with something delicious for Dads' Day. I decided I'd finally try Pulled Pork sandwiches with coleslaw and pie. I'd skimmed a bunch of recipes online that needed a smoker or involved a number of ingredients I'd never tried or took too long so I said, "Heck with it, I'm just going to the store and I'll make it up when I get there."
After a little wandering down the aisles, I grabbed a tasty sounding jar of salsa (and it was)
- 1 pork butt roast - get a bigger one than you think you'll need, if it turns out to be a little fattier than you planned, you'll still have enough for a number of people. All the better if it yields leftovers!
- 1 jar salsa - I used PC Smoky Chipotle Salsa (picked both because I love chipotle and I'm a sucker for a beautiful label. It's a medium hot salsa but you can go hotter than you normally would for just eating since the spice diffuses quite a bit)
- 1-2 bottles of Sweet Baby Ray's Barbecue Sauce (or your favourite - you have to like it or this will be a terrible meal for you. If you have a large roast, you'll probably use a bottle and a half to two bottles. Smaller roasts might be fine with one.)
Note: Try your salsa and bbq sauce before committing to throwing them in the slow-cooker. You want to be sure they work together because they will get to know each other intimately. Very intimately..
Place roast in a slow cooker and cover with salsa. Squirt 1/4 cup of bbq sauce over top. Cover and roast 3-4 hours on High (if you're short of time) or preferably 7-8 hours on Low. Meat should be tender enough to come apart into nice juicy shreds when pulled with a fork. Remove pork to a baking pan or rimmed plate and shred, discarding any fatty, grisly bits.
Skim fat off liquid remaining in slow cooker and remove about 1/3 of liquid remaining after that. Leave as much of the salsa chunks as possible. Return shredded pork to cooker, add rest of bbq sauce - until thoroughly coated but not quite soupy - and cover. Cook on Low for 20 minutes to an hour.
Serve on buns with coleslaw.
Carly's Coleslaw Dressing
It's no secret that I despise mayonnaise. I have often seen creamy coleslaws but have refrained from eating them, knowing I would be disappointed and disgusted at the first bite. I also knew that these sandwiches needed coleslaw. So I invented my own, very tangy dressing. Adjust all of these ingredients to your own taste. I didn't measure precisely - I used mostly tasting and tweaking. However, I've made it since and seem to have cracked the proportions. By tablespoon, I mean a well-rounded regular old spoon. I did not use my trusty measuring spoons.
- 1 cup plain greek yogurt
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 1/2 tbsp dijon mustard
Combine. Taste. Add to slaw mix of your choice and to the moisture level you prefer.
Dad was definitely happy. I'm calling it a huge success!
And yes, I made rosemary potato wedges and more aioli. I'm so deeply in love with aioli that with a dish of raw carrots, I consider it the best late-night snack though garlicky. :-)
** I used my basic, sub in random fruit pie recipe.