Easy BBQ Pulled-Pork Sandwich and Coleslaw

This dish was actually first made during the AACF Winter Retreat 2012.  The retreat was at a beach house in Oceanside with two decent sized kitchen and I was put in charge with another friend helping me out with providing food for the retreat.  Which meant, 5 meals with 50 or so people for the whole trip.  This recipe was inspired from the fact that we had 4 crock-pots to our use and as I was trying to decide what to make for lunch...I wanted to make something that was relatively easy to make and low maintenance since I had to worry about the two other meals that day and I wanted to participate in as many activities as well.  After much deliberation I decided to make pulled pork sandwiches as an easy go to meal that tastes great and very easy to feed a large crowd.  This recipe is not to compete with authentic BBQ, but rather give a chance to a hungry college student who wants something to hit the spot for that BBQ craving.  The recipe here was reduced to from a serving size of about 60 to about 10 servings, but i promise it still tastes great.  Please enjoy :] Cook.Eat.Love.Smile

01.21.12: Pulled Pork Sandwich with Coleslaw
Photo Credit: Christine Be

Easy Pulled-Pork Sandwich and Coleslaw

1 2-3lbs  Pork Shoulder or Pork Butt

1 32oz Low Sodium Beef Stock

½ head of green cabbage

½ head of purple cabbage

1 cup of mayo

1/3 cup of apple cider vinegar

1/3 cup of honey

favorite BBQ sauce

hamburger buns or sandwich bread

crock-pot

Prep-work:

1.     Cut the pork butt into more manageable sizes and trim that fat if needed to fit into the crock-pot. 

2.     Pour the entire package of beef stock into the crock-pot with the meat inside it or until all the meat is completely submerged

3.     Turn on the crock-pot and set the mode according to the time that can be used to cook the pork.  i.e. (low if you can leave it cooking for 8-10 hours overnight or high if you need it as soon as possible at around 4 hours)

4.     Let the crock-pot do most of the cooking and leave the meat be. 

Procedure:

1.     Cut the cabbage heads both green and purple into strips as thin as possible around ½ cm thick and place in a large mixing/serving bowl. 

2.     In a bowl mix in the mayo, honey, and vinegar constantly until very smooth creamy consistency. 

3.     Pour the mayo mixture over the cabbage and toss well so that all the cabbage is evenly coated

4.     Place it in the fridge to cool

5.     Take out the pork from the crock-pot and place it in a large flat bowl

6.     Shred each piece of pork with two forks to the consistency you would want (more chunky is less shredding vice versa)

7.     Pour in as much of your favorite BBQ sauce as you want, careful to not to add too much as you can always add more but not take out

8.     Combine the meat and the sauce well. 

9.     Toast the bread either in the oven at 200F or in the toaster oven. 

10. Place the shredded meat on top of the bread with a heap of coleslaw on the meat or on the side

11. Serve while the pork is warm and coleslaw is relatively cool .