Saturday, July 14, 2012

Pulled Pork: Easier Than It Sounds. Now with Coleslaw and Pie!

Where does a week go?  I had started writing a post a couple days ago regarding a cake recipe I'd tried.  Then I went to find my photos and ....???? Apparently, they exist solely in my memory.  Alack and alas.

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)
and a couple bottles of a barbecue sauce I had never heard of or seen prior to a random mention on a food blog that morning.  And it was on sale. Score!!!
I also grabbed some multigrain kaiser rolls and some shredded broccoli/cabbage slaw mix (lazy, I know) for dinner, and scoped out the fruit aisle.  Apricots and plums sounded like pie to me!**

Pulled Pork:

  • 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 realize that this recipe is in no way vegan, vegetarian, kosher or halal.  However, the pie, if you skip the butter, could be all of the above.  The coleslaw, if you sub in vegetarian/vegan mayo for the yogurt could be vegan as well.

** I used my basic, sub in random fruit pie recipe.


  1. I just licked the screen. It tasted like dust, not pulled pork. False advertising...

  2. My mouth is seriously watering over here.

  3. Ok, Audrie is just too funny. Love her.

    We just did this same thing over the 4th - minus the bbq at the end. I wanted to try it on tortillas as a pork taco. Quite tasty! But we also had sweet baby ray's and some cole slaw, too. Some of us had one of each! yum

  4. Ok, that pie looks amazing! When you say you stop reading recipes at weird ingredients, I have to stop at "slow cooker" because we don't have one. Sigh.....nice work though, it's the perfect dad's day food!

  5. It all looks delicious! Oddly enough, I'm going out to supper at a friends tonight, and on the menu...yup! pulled pork! Can hardly wait! Now if it would stop raining so we could eat outside!

  6. Everything looks delicious. What time should I be there?

  7. It all looks wonderful! I'll be adding the pulled pork to my "recipes to try" list. :) And that pie.... mmmmmm


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