Friday, October 5, 2012

Friday Food Files

Slow cooker season is back! The perfect start to our crock-pot meal season is pulled pork. I love how the slow cooker creates this perfect moist and tender meat while I'm at the office. It serves as a perfect sandwich filling and is great as leftovers in a salad as well.

My recipe is a combination of many I've used over the years.

Pulled Pork and Red Cabbage Slaw

  • Mix 1/2 cup of ketchup with 1 tablespoon of brown sugar
  • Add a couple of cloves of finely minced garlic
  • Add 1/2 cup of Coke 
  • Season with salt, pepper and oregano and mix well
  • Add 3lbs of boneless pork-shoulder, trimmed of fat and cut in half
  • Flip the meat to cover fully in sauce
  • Cook on low for 8 hours

  • Toss 2 cups of shredded red cabbage with 1 tablespoon of apple cider vinegar, 1 tablespoon of wine vinegar, 1 teaspoon of sugar and a dash of salt. Let sit for at least 1/2 hour for it to turn bright red and soft.

  • Assemble meat and cabbage into sandwiches with fresh rolls or baguette. I'm sure this would be great in tacos as well.

1 comment:

  1. A testament to your food styling skills is that you somehow made a pulled pork sandwich appealing to my vegetarian soul!


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