I’m reprising this post because this is a great recipe for a Super Bowl party…slow cooked, pulled pork sandwiches topped with my grandmother’s amazing Cole Slaw. The best thing about this pork recipe is it’s done in a slow cooker. The prep is really simple, the cooking is low and slow (it can be done overnight), the resulting flavors are incredible and, best of all, it makes dozens of sandwiches with very little effort…perfect for a party. And if any pork is left over (not likely) just divide it up into serving size portions (4-6 oz each), wrap in plastic wrap and freeze them. When you get that irresistible craving for a pulled pork sandwich, just pop one in the microwave, top it with some bbq sauce, put it in a steamed bun, slap on some cole slaw and, in minutes, I guarantee you’ll be wallowing in the throes of pulled pork nirvana!
Click here for Cookhacker’s printable Pulled Pork recipe.
Click here for Grandma Molly’s Legendary Homemade Cole Slaw recipe.
Tonight we picked some fresh broccoli, scallions and an orange, added a few other ingredients (like pork, which was kind of essential for this recipe, since it’s actually in the name) and came up with this incredible Broccoli and Pork Stir-Fry. This is one of those great dishes that is not only easy to make, but also very adaptable to what you have on hand. If you don’t have water chestnuts, just leave them out…if you want a little more crunch, add some cashews or peanuts…extra mushrooms in the fridge, toss them in. The two most important things are to make sure the skillet is very hot (you should see the oil shimmering) when you add the pork so you get a good sear and to cook the pork in two batches; if you crowd the pan, it will steam and not brown properly. Other than that, it’s pretty tough to screw this up…and make sure you add the Sriracha at the end to give it that great spicy kick.
One of the great all-time euphoric eating experiences is a slow cooked, pulled pork sandwich topped with my grandmother’s amazing Cole Slaw. The best thing about this pork recipe is it’s done in a slow cooker. The prep is really simple, the cooking is low and slow (it can be done overnight), and the resulting flavors are really incredible. What I do is, after it’s cooked and pulled, I divide it up into serving size portions (4-5 oz each), wrap each in plastic wrap and freeze them. When I get that unmistakable craving for a pulled pork sandwich, I just pop one in the microwave, top it with some bbq sauce, put it in a steamed bun, slap on some cole slaw and, in minutes, I’m in pulled pork nirvana!