Slow Cooker Pork Dive Bar
Slow Cooker Pork Dive Bar
I don’t think an open buffet has ever made money off of a Skladany, so a DIY buffet situation scares me to my infrequently visible core. But if you’re cooking for people with normal-size appetites, these slow cooker recipes can be a great excuse to gather the besties, make skinny margaritas, and throw a midweek fiesta. It’s also an excellent excuse to use up all the pork that you bought at Costco during last week’s shopping high (and subsequent blackout because of the free samples) and have absolutely no idea what to do with. A true win-win, if you ask me.
Ingrediënten
FOR THE CHIPOTLE BBQ PORK
- 1 medium yellow onion diced
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 small canned chipotle pepper in adobo sauce minced (seeds removed for less spice, if you want), plus 1½ teaspoons adobo sauce from the can
- Âľ cup ketchup
- ÂĽ cup apple cider vinegar
- 1 14.5-ounce can crushed tomatoes
- 1 3-pound boneless pork shoulder, trimmed of fat
- Kosher salt and freshly ground black pepper
FOR THE COLESLAW
- 4 cups thinly sliced napa cabbage
- 1 cup thinly sliced red cabbage
- 1 large carrot grated
- 4 scallions thinly sliced
- ½ teaspoon celery seed
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- Kosher salt and freshly ground black pepper
- Sandwich buns toasted
- Pickled red onions
Instructies
- First make the chipotle BBQ pork: In a multicooker, combine the onion, oregano, bay leaves, chipotle pepper, adobo sauce, ketchup, vinegar, and crushed tomatoes.
- Season the boneless pork shoulder on all sides with salt and black pepper.
- Add the pork shoulder to the sauce mixture and turn to coat.
- Secure the lid and set to slow cook on high for 5 hours or on low for 8 hours.
- Transfer the pork from the multicooker to a large bowl and allow to cool slightly.
- Meanwhile, turn the multicooker to cook and reduce the liquid by half until it has thickened slightly.
- Using two forks, shred the meat, discarding any fatty sections, and return it to the thickened sauce.
- Taste and adjust the seasoning, if necessary.
- Meanwhile, make the coleslaw: In a medium bowl, combine the napa cabbage, red cabbage, carrot, and scallions.
- In a small bowl, combine the celery seed, mayonnaise, and vinegar.
- Season with salt and pepper.
- Before serving, toss the cabbage mixture with the mayo sauce.
- Using tongs to drain off some of the liquid, add a heaping mound of the chipotle BBQ pork to a toasted bun.
- Top with some pickled red onions and coleslaw.
- Serve.
