I chose her Pork Sandwiches with Cilantro Slaw. I did follow her pork recipe exactly. For those of you who know me well, following any recipe to the T is a rare happening. Haha. I did however change the Slaw recipe due to ingredients I didn't have on hand, and other ingredients I wanted to give a whirl.
Both the pork, and the slaw turned out fabulously. This recipe was easy peesy and delicious! I will surely be making this again. The leftovers were great on either another sandwich, or a tortilla with a touch of shredded cheese, onion, or whatever taco stuff you have in your fridge:) Don't be afraid of the peppers in the meat. They did NOT add too much kick. I think they may have a bit more if I would have chopped them up before cooking. I chose to fish them out of the sauce after the meat cooked, chop em' up, and put them on a plate for people to add to their sandwich as they desired.
(On a Tortilla)
Pioneer Woman's Pork Sandwiches
- 1 whole Onion, Peeled And Quartered
- 1 whole Pork Butt (pork Shoulder Roast)
- Salt And Pepper
- 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
- 2 cans Cola (Dr Pepper, Coke, Etc - I used Diet Dr Pepper)
- 2 Tablespoons Brown Sugar
- 12 whole Good Quality Kaiser Or Deli Rolls
Preheat oven to 300 degrees.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stove-top and return the meat to the liquid to warm up.)
My Slaw for the Sandwiches
I had this Slaw at Dan's Aunt and Uncle's house that was sooooooo yummy. It had Crumbled Blue Cheese in it. I asked for the recipe and they gladly supplied. When making these sandwiches I did not yet have their recipe but definitely made this with their recipe in mind:)
- 1/2 Large or 1 Small Head of Cabbage, Sliced Thin
- 2 whole Jalapenos, Halved Lengthwise And Thinly Sliced with Seeds for heat - If you are not a Jalapeno or heat fan, I suggest one Jalapeno without the seeds.
- 1/3 cup Whole Milk
- 1/6 cup Dill Pickle Juice
- 1/2 cup Mayonnaise
- 1 teaspoon White Vinegar
- 1 Tablespoon Sugar
- 1/8 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 Small or 1/4 Large Onion, Sliced Thin
- 1/2 cup to 3/4 cup Low Fat Crumbled Blue Cheese depending on what you like
Combine shredded cabbage, onion, and sliced jalapenos in a bowl. In a separate bowl mix milk, pickle juice, mayonnaise, vinegar, sugar, salt, and black pepper. Pour over cabbage. Toss to combine. Sprinkle in Blue Cheese on top, cover and refrigerate two hours.
Additional Ingredients - Butter and Buns.
Butter both halves of Kaiser rolls or whatever type of bun you are using. Then brown them on a griddle or skillet until golden and crisp on the surface. Load up each sandwich with shredded pork, then REALLY load them up with the slaw.
The combination of the hot liquid from the meat and the cool, creamy liquid from the slaw is deliciousness in your mouth - believe me:)