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.
We all grew up loving this cole slaw that my grandmother made…of course, she never wrote anything down, so it was up to my mother to perfect it and record it for posterity. The recipe has been passed down and now it’s become an essential ingredient in the perfect Slow Cooked Pulled Pork Sandwich that I wrote about awhile back. Although the cole slaw tastes great as soon as it’s made, the flavor definitely improves over time, so the best thing to do is to make it a day before you want to eat it. The slaw makes a great addition to any meal, but it’s really incredible on a sandwich of that leftover Thanksgiving turkey (or even store bought turkey breast) on a couple of slices of good Jewish rye bread, or even better, on my Sourdough Whole Wheat No Knead Pumpkin Seed Bread.
I think this may be my favorite breakfast sandwich. It puts all those fast food breakfast sandwiches to shame and it couldn’t be easier. It consists of one egg over easy, topped with melted extra sharp cheddar cheese and crispy bacon on a soft roll.
One of the secrets to making the sandwich is how to get the cheese melted perfectly without overcooking the egg. The best way to quickly melt the cheese is, as soon as the egg is flipped, lay the cheese on top of the egg and drop a teaspoon of water into the pan next to the egg and immediately cover the pan. The resulting steam will melt the cheese in seconds. This technique also works great for cheeseburgers.
Another really cool tool to have in your kitchen is what’s called a bacon (or steak) press. One of its many uses is to keep bacon flat as it cooks…it’s especially good for the B in BLTs.
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!