Yesterdays post was my Country Pork Roast. Everyone showed up for dinner. I am not sure if it is the Pork or the gravy but I am sure it might be the Mashed Potatoes. We are potato junkies. In fact! Writing this post is causing me great pain because it was cooked before the first of the year...before we all went off carbs. But we had just enough leftover for the sandwiches. This is not the first time I have posted on Pulled Pork. Each time it is just a little different from the last. This one has jalapenos in the coleslaw. I am obsessed with nacho jalapenos. I also think they are best served with beer. Guilty
This is too easy. You could use leftover chicken, beef but we are using pork. First you need to make the coleslaw. I always make it first so it can "marinade" so to speak in the frig while you do everything else.
In a bowl combine
1/2 cup of mayo
2 TB rice vinegar
1 tsp sugar
3 TB nacho jalapenos minced
Add to it 1/2 bag of coleslaw mix. It's only 1/2 a bag because you are piling ON the sandwich and not using as a side dish.Cover with plastic wrap and stuff into the frig while you start on the pork.
I take all the leftover pork and drop into a pan. I like to have the stove on medium heat so I don't dry out the pork but warm it up.
As it warms up, start breaking it all apart so its shredded so to speak.
Now add about 3/4 cup of your favorite BBQ sauce. To be honest, it's whatever I have on hand. So it's probably what ever was on sale at the store.
Let it all warm up and start toasting buns. I like mine toasted. There is a huge debate in our house over it. The Ballplayer likes his untoasted.
Pile meat on the bun and coleslaw. Eat quickly. The Fireman always says that Pulled Pork isn't a polite sandwich. It's meant to be messy.