Since a sunny day in San Francisco can be rare, I hate to waste away in the kitchen. It's the perfect opportunity to pull out the crockpot to set it and forget. After a long day of enjoying the sunshine, it was wonderful to come home to a pulled pork sandwich topped with homemade coleslaw.
Thanks to 10 hours of slow cooking, the tender pork is slightly sweet and just a touch spicy. The coleslaw's zesty flavors prove to be the ideal pairing for the pulled pork. The best part is that in less than five minutes, I had a no-hassle dinner — a toasted bun topped with pulled pork and covered in crunchy coleslaw. Don't forget your slow cooker for easy Spring meals and keep reading for the recipes.
- 3 tbsp canola oil
4 lb boneless pork shoulder
1 yellow onion, finely chopped
3/4 cup cider vinegar
3/4 cup ketchup
1/3 cup brown sugar
1/4 cup light molasses
2 teaspoons red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
salt and freshly group pepper
soft sandwich rolls, toasted
Lemon Cole Slaw
- Brown the pork. In a large frying pan over medium heat, warm the oil. Add the pork and brown well on all sides about 20 minutes total. Transfer the pork to the slow cooker.
- Make the sauce and cook the pork. Pour off all but 1 tablespoon fat from frying pan and return the pan to a medium-high heat. Add the onion and saute until golden about 5 minutes.
- Add vinegar and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Stir in the ketchup, brown sugar, molasses, red pepper flakes, Worcestershire sauce, mustard, and 1 teaspoon each salt and pepper. Cook stirring occasionally, just until the mixture begins to bubble.
- Pour over the pork. Cover and cook on high heat setting for 4-5 hours or low heat setting for 8-10 hours. The pork should be very tender.
- Shred the pork and serve. Serve the pork on toasted sandwich rolls topped with cole slaw.
- Main Dishes, Pork
- North American
- 2 tablespoons low-fat sour cream
2 teaspoons low-fat mayonnaise
1 tablespoon finely grated fresh lemon zest
4 teaspoons fresh lemon juice
1 teaspoon sugar
3 tablespoons water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 lb purple cabbage, thinly sliced (4 cups)
2 carrots, cut into julienne strips or coarsely grated
1 bunch scallions, thinly sliced diagonally (1 cup)
1/2 cup chopped cilantro
- Chop all of the vegetables or use your food processor. Whisk together sour cream, mayonnaise, zest, lemon juice, sugar, water, salt, and pepper in a large bowl until sugar is dissolved.
- Add cabbage, carrots, scallions, and parsley and toss well. Chill, covered, 1 hour to allow flavors to develop. Season with salt and pepper.
- Vegetables, Salads
- North American