CookEatShare is also available in English
Cerrar

Receta Slow Cooker Pulled Pork and the Best Coleslaw Ever!

click to rate
1 voto | 2252 views
 

Ingredientes

  • best when it has ‘sweated’ for a 5 minute period in both sugar and salt. He also uses a mandolin to slice his cabbage
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt, plus more as needed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • For the Sauce:
  • 3 Tbs. canola or corn oil
  • 3-4 lb. boneless pork loin
  • or shoulder
  • 1 yellow onion, finely
  • chopped
  • 1/3 cup firmly packed
  • brown sugar
  • 1/4 cup light molasses
  • 1 Tbs. Worcestershire
  • sauce
  • 1 tsp. freshly ground
  • pepper
  • 2 cups your favorite
  • Barbecue Sauce
  • Soft potato rolls, split
  • and toasted, for serving
  • 1. Rub the pork all over with the spice rub.
  • In a large fry pan over
  • medium-high heat, warm the oil. Add the pork pieces and brown well on all
  • sides, about 12 minutes total. Transfer the pork to a slow cooker.
  • 3. Make the sauce and cook
  • the pork.
  • Pour off all but about 1
  • Tbs. of the fat from the fry pan and return the pan to medium-high heat. Add
  • the onion and sauté until golden, about 5 minutes. Add the vinegar and deglaze
  • the pan, stirring to scrape up the browned bits from the pan bottom. Stir in
  • the ketchup, brown sugar, molasses, red pepper flakes, Worcestershire sauce,
  • mustard, salt and pepper. Cook, stirring occasionally, just until the mixture
  • begins to bubble.
  • 4. Pour over the pork. Cover and cook according to the
  • manufacturer’s instructions until the pork is very tender, 4 to 5 hours on high
  • or 8 to 10 hours on low.
  • Transfer the pork pieces
  • to a platter. Using a pair of forks, shred each piece of pork, removing and
  • discarding any large pieces of fat.
  • 6. Skim the excess fat off the sauce, return
  • the pulled pork to the slow cooker, add the 2 cups of barbecue sauce and stir
  • to combine. Keep the slow cooker on warm.
  • 7. Serve the pork and sauce topped with coleslaw on top of the sandwich rolls.
  • Recipe for Best Coleslaw Ever from J. Kenji Lopez of The Food Lab. Serves 12. Active time: 30 minutes. Total
  • Time: 35 minutes
  • Note: This recipe is
  • easiest to produce with a mandoline-style slicer, though you can also finely
  • shred the cabbage by hand. To slice cabbages on a mandoline, split the head in
  • half, cut out the core using the tip of a sharp chef's knife, the quarter the
  • cabbage and slice it with the mandoline set to 1/16th of an inch. When grating
  • the carrot, make sure to hold at a steep vertical bias so that the shreds are
  • long instead of short.
  • 1
  • large head green cabbage, about 3 1/2 pounds, finely shredded on a mandoline or
  • by hand (see note above)
  • 1
  • large red onion, finely sliced on a mandoline or by hand
  • 1
  • large carrot, peeled and grated on the large holes of a box grater (see note
  • above)
  • 1/4
  • cup roughly chopped fresh parsley leaves
  • 1/4
  • cup apple cider vinegar
  • 2
  • tablespoons dijon mustard
  • 1
  • tablespoon freshly ground black pepper
  • 1. 

For
  • the Slaw Mix: Combine cabbage, onion, carrot, and parsley in a large bowl,
  • leaving plenty of room to toss (you may have to use two large bowls if your
  • bowls are not large enough). Sprinkle with sugar and salt and toss to combine.
  • Let rest five minutes, then transfer to a large colander and rinse thoroughly
  • under cold running water.


  • 2. 

Transfer
  • rinsed mixture to a salad spinner and spin dry. Alternatively, transfer to a
  • large rimmed baking sheet lined with a triple layer of paper towels or a clean
  • kitchen towel and blot mixture dry with more paper towels. Return to large bowl
  • and set aside.


  • 3. 

For
  • the Dressing: Combine mayonnaise, vinegar, mustard, black pepper, and sugar in
  • a medium bowl and whisk until homogenous.


  • 4

. Pour
  • dressing over cabbage mixture and toss to coat. Taste and adjust seasoning with
  • more salt, pepper, sugar, and/or vinegar if desired.


¿Te gusto esta receta?
Click to rate it:
 

Leave a review or comment