The Best Pulled Pork You’ll Ever Eat

Seriously, this was so good, I can’t wait to eat it again! This is an amalgamation of two recipes plus my memory of the pulled pork sandwich that I love at a local restaurant. Enjoy!

 

The Best Pulled Pork You’ll Ever Eat
Prep time: 15 minutes
Cook time: 10 hours low (7 hours high), slow cooker
Serves:  10-12 sandwiches

Pork
2 medium yellow onions, roughly chopped
2 & 1/2 to 3 pounds boneless pork tenderloin
2 tablespoons packed brown sugar
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon ground cumin
Seasoned salt and pepper
1 cup chicken broth

Chipotle Honey Sauce
1 cup ketchup
1/2 cup brown sugar
2/3 cup + 1 tablespoon honey
1 and 1/2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
Seasoned salt and pepper
1/2 – 1 full chipotle chile in adobo sauce (to taste) – finely mince chilies

Spicy Coleslaw
1 tbsp dijon mustard
1 tsp white sugar
1/2 tsp red pepper flakes
1/2 tsp ground cumin
3/4 cup plain greek yogurt (can also use mayo)
2 tbsp lemon juice
pinch salt
pinch pepper
3-4 cups coleslaw lettuce mix
2 granny smith apples, thinly sliced
5-6 green onions, thinly sliced

10-12 Kaiser buns

 

Directions

For pork: lay onions in bottom of slow cooker. Combine brown sugar, chili powder, garlic powder, cumin, salt & pepper; rub over pork tenderloin, then lay pork on top of onions. Pour chicken broth around pork. Cover and cook on low for 10 hours (7 hours on high).

Once pork is almost finished, prepare chipotle honey sauce and spicy coleslaw below.

For chipotle honey sauce: whisk all ingredients together to make smooth sauce. Can combine in blender or food processor if preferred.

For spicy coleslaw: whisk together dijon mustard, white sugar, red pepper flakes, cumin, yogurt, lemon juice, and salt & pepper. Toss with coleslaw mix, granny smith apples, and green onions.

When pork is finished, remove from slow cooker. (Discard liquid and onions.) Shred with a fork, and toss with chipotle honey sauce.

Serve on toasted kaiser bun with spicy coleslaw on top, and enjoy!

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Killer Coleslaw

An oldie but a goodie! I’m betting most of you have already had this salad; it comes from a Best of Bridge cookbook and I know many a mom has made it before. This salad is best made almost immediately before eating – that way the noodles and everything stay nice and crispy! Enjoy!

Killer Coleslaw
Prep time: 5-10 minutes
Serves 4-6

1 package pre-shredded coleslaw cabbage
4 green onions, chopped
1/4 cup sunflower seeds, raw and not in the shell*
1/4 cup slivered or sliced almonds
1/4 cup olive oil
1/4 cup rice wine vinegar
1 package Ichiban noodles (noodles and dressing)

Prepare coleslaw cabbage. Top with green onions, sunflower seeds, almonds, and crushed Ichiban noodles.

Whisk together olive oil, rice wine vinegar, and Ichiban seasoning. Dress salad, and serve immediately.

Asian-Style Ribs with Slaw

I often watch the Food Network, which has many amazing and delicious recipes on it, but rarely do I actually cook any of the recipes. Either I get too busy and forget to follow up on a recipe I saw, or whatever it was they were cooking is too complicated for my simple kitchen. This past weekend I had the Food Network on while cleaning, and Michael Smith was cooking. He made these ribs, Asian-style, with this interesting slaw on the side, and I knew I had to try it out. I am very pleased with how this turned out, and Iain and I ate was more ribs than we should have! We hope you enjoy as much as we did!

Asian-Style Ribs
Prep time: 10 minutes
Cook time 4 hours
Serves 2

1 rack pork ribs, membrane remove
1 cup orange juice
1 cup orange marmalade
1/4 cup chili garlic sauce
1/2 cup fish sauce
1/4 cup grated ginger, or 1 large piece of ginger
3 sour limes, zest and juice

Combine all ingredients except ribs in a slow cooker, whisk until smooth. Lay pork ribs, meat side down, and cook on high for 3.5 hours, until meat is tender and falls off bone.

At 3.5 hours, remove ribs from slow cooker, transfer to cookie sheet. Bake in oven on low broil for 15-20 minutes until outside is crispy.

Meanwhile, transfer juices to pot, and boil over medium heat until sauce is reduced to a glaze. Pour over ribs and serve with slaw (below).

Asian Slaw
Prep time: 20 minutes
Serves 2

Snow peas, chopped/sliced
1 large carrot, shredded (use peeler to create “ribbons”)
1 red pepper, finely sliced
1/2 small red cabbage, shredded
2 green onions, sliced
1 fresh bunch cilantro, chopped, about 2-3 tbsp

Combine ingredients in a bowl. Dress with glaze from rib recipe (above) and serve.

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