Wednesday, August 22, 2012

Dr. Pepper Pulled Pork Sandwiches with Coleslaw

Dr. Pepper Pulled Pork Sandwiches with Coleslaw

1 pork roast
1 regular Dr. Pepper (bottle)
Creole Seasoning (or season all)
1 onion sliced
1 bag of coleslaw mix
1 TB vinegar (any works)
1/2 cup mayo (I dont measure just approximate)
1 TB sugar
bbq sauce
hamburger buns

Slice the onion and place at the bottom of your crock pot
season all sides of your pork roast. I'm using Zatarains creole seasoning but season all would work fine.
Heat your cast iron HOT and add a TB oil
Brown ALL sides

Get even the sides
This is important, because my Gram says so and I am afraid to cross her even in death
Place on the onions
I had to hide this
Cover the meat
Cover and cook on low for six hours
While the roast is cooking make the coleslaw
It really is too easy to make
1 bag coleslaw mix
1/2 cup mayo
1 TB sugar
1 TB vinegar (any works)

stir the mayo and sugar and vinegar together, add the coleslaw mix. It will look like you will not have enough dressing but trust me you will and the cabbage will break down as it chills and it all magically comes together.
Cover and chill at least 30 minutes

Take two forks and shred the meat in all the juice. The juice/liquid will keep it moist. Normally I would mix sauce into the bowl but tomorrow I plan on making enchiladas where normally I am making pulled pork with the leftover pork. So tonight I will pour the sauce on the top of the sandwich
Start with plain bun.
There is debate on to toast or not toast the buns. We toast the buns here!
Pile Meat high on the bun
Cover with sauce and don't be stingy!!
You're gonna need a couple napkins for this baby!!!


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