I was watching Ree Drummond’s (a.k.a. Pioneer Woman) new show on Food Network a couple weeks ago, and watched her prepare her Spicy Pop Pulled Pork & Cilantro Slaw Sandwich. My mouth was watering the whole time, and I knew – I HAD to make this, and I had to do it soon!
I am so glad that I didn’t wait on this one. And, I just had to share it with all of you. It’s just THAT good. The meat gets all dark on the outside, and nice and moist on the inside. And the cilantro slaw is the perfect contrast to the pork. I really believe that the slaw is what makes this whole sandwich. On Ree’s blog, she made this a while back – but she added jalapenos to the slaw. I did the same, and it was just delicious.
I switched the recipe up a little, but stuck to the roots for the most part – and it is just out of this world good. This will be made again & again!
Spicy Pop Pulled Pork Sandwiches w/ Cilantro-Jalapeno Slaw
Author Mrs Happy Homemaker
1whole pork buttpork shoulder
1whole onionpeeled & quartered
salt and pepper
2cans Dr. Pepper soda
11ozcan of Chipotle peppers in adobo sauce
2heaping tablespoons brown sugar
12whole good quality Kaiser or Deli rolls
1 16ozpackage shredded coleslaw mix
2whole jalapenosseeded & minced
For the meat:
Preheat oven to 300 degrees.
Generously salt & pepper the pork roast, then set it on top of the onions in your covered roaster.
Pour the can of chipotle peppers over the pork (include the sauce). Pour in both cans of Dr. Pepper. Add brown sugar to the liquid & stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least 6 hours, turning roast 2-3 times during the cooking process. Check meat after six hours; it should be falling apart. Use 2 forks to test. If it doesn't fall apart, return to the oven for an additional hour.
Remove meat from the pot, and place on a cutting board of other work surface. Use 2 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 & discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve.
For the slaw:
Combine the coleslaw mix & sliced jalapenos in a bowl. In a separate bowl mix mix, milk, mayonnaise, vinegar, sugar, salt, & cayenne pepper. Pour over coleslaw mix. Toss to combine. Cover & refrigerate for 2 hours.
Before serving, toss in cilantro leaves.
For the sandwiches:
Butter both halves of your rolls, 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.