A few weeks ago Kyle and I tried a new-to-us restaurant and Kyle had a really amazing pulled pork sandwich. It was supposed to be served topped with coleslaw, which Kyle was not into. I’m on the other side of the booth whispering, “Hey! Just get the cole slaw on the side!” So, like I always do, I had to try a bite of Kyle’s sandwich WITH the slaw, and I was all, “Could I try one more bite?” Soooo good! I had to try to recreate it because I think this is a Southern tradition that Wisconsin really needs to get in on. I had a BBQ Pork Sandwich recipe that I’d made before, and since I really don’t make coleslaw, I googled until I found a recipe I had (most of) the ingredients for. Final verdict: Delicious. Even Kyle loved it, slaw and all!
2 punds pork butt shoulder (I could only find butt steak this time)
1/2 bottle Lawry’s Baja Chipotle Marinade
1/2 bottle barbecue sauce
1/2 green pepper, chopped (I’ve also used onion)
1 tsp salt
1 tsp ground mustard
1/4 tsp cayenne pepper
Combine the salt, mustard, and cayenne pepper. Rub onto all sides of the pork. Heat a large pan over medium heat and brown a few minutes on each side.
Toss into your crockpot, top with pepper (or onion), marinade, and BBQ. Cook on low heat about 8 hours. The meat will fall apart, it’s so tender.
1 bag coleslaw mix
3/4 cup light mayo
1/4 cup dijon mustard
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tablespoons milk
4 teaspoons celery seeds
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
Combine everything but the slaw mix and stir to combine. I like to only make what I will use, so I portion out my slaw mix and pour a little dressing over it so it stays crispy.
Now, it’s time fore the assembly! Bun. Layer of slaw. Layer of pork. Into your mouth.
Gotta love a crock,
P.S. Speaking of crocks, my friend Emma recommended a little show called Swamp People and I am mesmerized by it!
Maybe Lovie needs a few Zebra Cakes;)