SLOW COOKER PORK SANDWICHES (Adapted from Clinton Kelly, The Chew)

For the Pork Sandwiches:
Potato Rolls
Cheddar (shredded) to serve
1 jar Pickles
BBQ Sauce to serve
Honey Mustard to serve
1 4-5 lb. Pork Shoulder (I ended up buying a 9 lb. pork butt for my tailgate crowd)
Salt
freshly ground Pepper
2 Onions (sliced)
4 cloves Garlic (smashed)
1 TBSP Brown Sugar
1 TBSP Chili Powder
1 TBSP Cumin
2 bottles Beer

For the Cole Slaw:
1/2 head Green Cabbage (sliced thinly)
1/2 head Purple Cabbage (sliced thinly)
1 large Carrot (finely shredded)
3/4 cup Mayonnaise
3 tablespoons Apple Cider or Rice Wine Vinegar
2 teaspoons Celery Seed
2 tablespoons Sugar

STEP 1:
For the Pork Sandwiches: In the slow cooker, create a bed of onions and garlic.

Season the pork shoulder generously with salt and pepper. In a large cast iron pan, sear the pork on all sides.

Then transfer to slow cooker.

Deglaze the pan with some beer, scraping up brown bits. Pour contents of the pan into the slow cooker. Add the sugar, spices and remaining beer and cover. Cook the pork on low for 4 to 6 hours. Shred the pork, and transfer to container with some of the cooking liquid.

STEP 2:
For the Cole Slaw:
Combine the cabbages and carrot in a large bowl.

In another small bowl, combine the mayonnaise, apple cider vinegar, celery seed, sugar, and season with a pinch of salt and freshly ground pepper, and mix to thoroughly combine.

Add the dressing to the cabbage mixture and toss to coat.

Chill in refrigerator until ready to tailgate.

STEP 3:
Potato Rolls
Cheddar (shredded) to serve
BBQ Sauce to serve
Honey Mustard to serve
1 jar Pickles
Slice bread and lightly toast, if desired. Put everything in your carrier and head to your tailgate. Assemble open faced sandwiches with pork, cole slaw, shredded cheddar, bbq sauce, honey mustard, and pickles.

Helpful Tip:
You only need to pour the beer up to the bottom of the pork, because the onions will release water.

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