Slow Cooker Pulled Pork and the Best Coleslaw Ever!

Ingredients

• 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.