Monday, June 9, 2014

The Recipe Girl's Root Beer Pulled Pork and Coleslaw

There are certain things you will not find very much of on my site, and barbecue is one of those things, and coleslaw is another :).  I actually really dislike both of those things, but decided to try this recipe because Aaron likes pulled pork sandwiches.  When he got home, and heard us all singing the praises of this sandwich, he was mildly disbelieving, since he knows how I feel about barbecue and didn't really think this could be so great.  This is hands down THE BEST pulled pork sandwich we have ever had.  It got a perfect 10, and it needs the coleslaw with it to put it over the top.  I changed things up from the cookbook recipe from the Recipe Girl, so here's what I did:

2 lb pork loin
12 oz root beer
1/2 c barbecue sauce
cayenne pepper
onion powder
garlic salt
French fried onions (about 3/4 cup)
1 c barbecue sauce

Mix everything together except 1 c barbecue sauce in the crock pot and cook for 10 hours or so.  Remove the roast from the sauce, reserve 3/4 c juices, then shred the pork and return to the crockpot with the reserved juices and 1 c barbecue sauce.  Combine, then cook on high for about 15 minutes.  Serve with your favorite coleslaw on a bun.

Here's the coleslaw recipe I used from the Copycat recipe cookbook I have

KFC Coleslaw

8 c (1 head) very finely chopped cabbage ( I used a bagged coleslaw mix with carrots and cabbage)
1/8 t pepper
1/4 c shredded carrot (1 medium carrot)        1/4 c milk
2 T minced onions                                           1/2 c mayonnaise
1/3 c granulated sugar                                     1/4 c buttermilk
1/2 t salt                                                          1 1/2 T white vinegar
                                                                        2 1/2 T lemon juice (I used lime juice)

1.  Be sure that the cabbage, carrots, and onion are chopped up into very fine pieces (about the size of rice kernels).

2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk vinegar, and lemon juice, and beat until smooth.

3. Add the cabbage, carrots, and onions.  Mix well.

4. Cover and refrigerate for at least 2 hours before serving.

Serves 8

It's very important to make at least 2 hours in advance, the flavors need to mix for optimum results.

Each sandwich including bun was only 350 calories, so this was great and not super bad for us :).

1 comment:

  1. This sounds so good and I know this is an old meal for you, but we have tried to find a good pork loin roast for a few months since you told us about it, but have not gotten one. We will definitely try it.

    Now for my question: Did you not post about those brownies that the boys were talking about yesterday??? I thought you did, but I can't find it. If you did not, please do so, so I can make them. They sound heavenly! Love mom