Now lets talk about this guy, and make sure you have your Super Bowl pants on for this one! This is super easy to throw together (he he he), even the night before, so on the big day, its pretty much all ready to go! I put pork in the crock pot the night before, set a timer on it and let it do its thing overnight while I was sleeping, then shredded the meat the next morning, put together the coleslaw dressing, put on some final touches and it was ready to go!
We were eating some subs over the weekend, and Matt ordered one that was shredded beef with BBQ sauce and coleslaw, which is one of our favorite sandwiches, and it just occurred to me how good it would be to have chipotle coleslaw dressing! So I set out to make it during the week. I promise you wont be disappointed with this one!
And a tip on the chipotle peppers in adobo sauce. You typically don't use the entire can of peppers, so if you only plan on using one or two of the little guys, store the remaining in a plastic storage bag in the freezer (make sure to label the bag of what it is and when you bagged it).
I slow cooked the pork with a whole onion (chopped in half), and when I made the coleslaw dressing I added half of the onion (that at this point is super soft and has juices from the pork and liquid) to the coleslaw dressing, but if you decide to make this dressing but not the pork to go with it, just OMIT the onion, or you can add a little bit of raw onion, but I wouldn't add an entire half of a raw onion. That might be a bit of a strong flavor.
So on the big day, have the pork already shredded (use your stand mixer with paddle attachment to shred it), and add BBQ sauce and put it back in the crockpot just to stay warm, mix up the coleslaw dressing, set in a bowl next to coleslaw salad, some buns, and extra BBQ sauce and any other condiments people might want to add to their sandwich and let the building begin! Let people build their own sandwiches, and there's less work for you! :)
Happy Superbowl everyone!
Earlier this week I talked about how I am frustrated with my photo taking skills, and how I am determined to learn to do a good job no matter what it takes. I have been doing research this week, and of course I plan to continue on this journey, but after taking the photos here, I was actually happy with them (at least more than my last photos), and then AFTER eating this guy (after taking the pictures), and even editing them, right when I was getting ready to write the post, I saw something.
You see that red circle in the bottom right on the sandwich in the above picture? See how its circling a black thing? Well, last night, I was putting dishes away and I realized one of my spatulas was missing a little chip. It was black. (You see where this is going right?)
Then AFTER taking pics of this guy, and I was eating it, I saw the little thing, because it fell out of the sandwich! Thank goodness I didn't eat it! I was amazed that I found it and on top of that, didn't eat it! BUT then I was uploading these pics to the blog when I realized that there it is, RIGHT IN FRONT of the sandwich for the world to see! OMG guys, I am so embarrassed about that, and I hope you don't look at the sandwich differently now! I promise it was a clean spatula when that happened (I was scooping the pork into a container with the clean spatula when it broke off - obviously I didn't realize it though).
Please tell me other people have had moments like this?!
And I wont leave that to be the last photo you see before the recipe (but they do all have the stupid black spot)
Over and out while I go hang my head in shame ;)
for the pork:
- 1-2 lbs pork roast (I just chose the one with the least fat and boneless)
- 2 cans diet (or regular) coke
- 1 onion, chopped in half and skin removed
- 3 cloves garlic, skin removed and just slightly smashed
- 2 or more cups BBQ sauce (for later... not at first), to preference
- 1-2 store bought bags of coleslaw. Discard any dressing that comes with it (I used both regular coleslaw and broccoli slaw and combined them)
- 1 1/4 cup mayonnaise
- 1 cup milk (I used 2%), more if desired
- 1 tsp vinegar
- 1 Tbsp sugar
- 1/4 tsp salt
- 1-2 chipotle peppers in adobo sauce, depending on heat preference (usually found in the Mexican isle)
- 1 tsp adobo sauce from the same can
- 1/2 onion taken out of the crockpot, roughly chopped
- Kaiser, or other sandwich or slider rolls
- pulled pork in BBQ sauce
- Coleslaw and dressing
- extra condiments if desired
- For the pork, set the first 4 ingredients in the crockpot, leaving out the BBQ sauce. This comes later. Set your crockpot to LOW and on a timer if you have that option for 6-8 hours (I started with 6 and added more from there). I did this the night before so it would be ready to go the next day.
- The next day, or after the pork is done cooking (it should fall apart when a fork touches it), reserve some of the juice from the crockpot, about 1/2 cup worth, and take out the onion and garlic. Set aside. Take out the pork and shred it (use a stand mixer with paddle attached for easy and fast shredding). Discard the remaining juices in the crockpot and return the shredded pork to the crockpot. Add in the BBQ sauce and some of the reserved juices to thin the BBQ sauce out. Put on WARM setting to keep war, until ready to eat.
- For the coleslaw dressing, chop 1/2 of the onion roughly that was reserved from the crockpot. Add this and the rest of the ingredients for the dressing (of course, omitting the salad itself) to a food processor or blender and mix until fully combined. Adjust flavors to desire by adding more heat, more salt if desired, or adding more milk or sugar to cut the heat a little bit.
- Assemble by mixing the salad with the dressing, and putting all the desired ingredients on a roll and enjoy with the game :)