pulled pork sammies & spicy coleslaw.

food friday.

well let’s just get down to business.
this is a crockpot recipe, so for all you working mommies, this is right up y’all’s alley.
i’m going to start with the coleslaw first. i found that letting it sit in the fridge overnight really let the jalepeño tastiness come to life!

a big thank you to my neighbor, jessica! she made this coleslaw at one of our neighborhood get-togethers and, while hers was almost too hot for me, i couldn’t stop eating it! so the only credit i take for this recipe is sharing it for the world to enjoy its yummy goodness. thanks, jess!

what you’ll need:
3/4 cup mayo {i used low fat}
1/4 cup white distilled vinegar
1/2 tsp cayenne pepper
2 tbsp sugar
salt & pepper to taste
1 head of cabbage finely chopped
1-2 jalepeños {i used 2}
1 carrot finely chopped
1 bunch of cilantro {chopped}


{first…& last} errr… mix everything together. haha! should look something this…
refrigerate overnight.

on to the pulled pork sammies.

what you’ll need:
2-3 lb boneless or bone-in pork shoulder
2 medium yellow onions
4 medium size cloves of garlic
1 1/2 cups of chicken stalk or broth
1 tbsp brown sugar
1 tbsp chili powder
1/2 tbsp kosher salt
1/2 tsp cumin
1/4 tsp cinnamon
2 cups of bar-b-que sauce of your choice. {i used sweet baby ray’s}
hamburger buns {i used whole wheat}


{first} slice up your onions and garlic into thin slices. i (cale) did this the night before so i could just toss them in the crock pot in the morning. i (cale) also did this so i didn’t smell like onion and garlic when i went to work…ew. after the chopping, lay an even layer on the bottom of your crock pot and add the broth.
{i made cale do this for me… i wasn’t even done peeling the crunchy skin off the damn thing and i was bawling! but let me tell you, it was very entertaining watching cale suffer the attack of the onion.}

{second} mix the brown sugar, chili powder, salt, cumin & cinnamon in a small bowl. pat the pork dry with a paper towel and rub the mixture all over the shoulders.

{third} place those bad boys in the crockpot on top of the onions and garlic. cover and cook on high for 6 hours or on low for 8-9 hours.

time to go to work! anyone else have little freak outs when you leave something in the crockpot at home and you’re miles away at work? yep, i know i’m not the only one! see ya in 9 hours!

{fourth} welcome home! does your house smell wonderful? so now you need to turn off the crockpot & shred the pork. if you cooked it long enough the meat should just melt right off the bones {if you bought bone-in}. transfer the meat to a cutting board and trim any extra fat. then shred away!!

i FINALLY got to use my pork-n-pull that cale got me for christmas…uhm, awesome!!!

{fifth} either use a big bowl or a pot {like i did} and put a strainer on top. drain all the broth and fat juice {ew} out of the onions. put the onions back in the crockpot or in a big bowl, just depending on how you want to serve it.

{sixth} add the shredded pork to the onions and add the bar-b-que sauce that you chose. mix mix mix!



dinner is served, y’all!

hope you enjoyed this recipe! {here}‘s where i got it from, i just tweaked a few measurements.
i love seeing pictures of when y’all try my recipes, so keep those coming!

-chef jess

5 thoughts on “pulled pork sammies & spicy coleslaw.

  1. I know you are supposed to keep onions in the pantry, but if you keep them in the fridge (at least right before you are going to use it) it won’t make you cry when you chop it. Yep, cold onion equals no tears!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s