WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, January 4, 2014

PULLED PORK SANDWICHES WITH CABBAGE SLAW

  • 1/2 cup(s) ketchup
  • 1/4 cup(s) packed brown sugar
  • 1 tablespoon(s) chili powder
  • 1/4 cup(s) (plus 2 Tbsp) cider vinegar
  •  Kosher salt and pepper
  • 1 (1.5-lb) pork butt or shoulder, trimmed and cut into 3-in. pieces
  • 1/2 cup(s) lowfat sour cream
  • 1/2 small green cabbage (about 1 lb)
  • 1/2 cup(s) fresh cilantro
  • 4 rolls, split  
  • In a 5- to 6-qt slow cooker, whisk together the ketchup, sugar, chili, 1/4 cup vinegar and 1/2 tsp each salt and pepper.
  • Add the pork and toss to coat. Cook, covered, until the pork is tender and shreds easily, 7 to 8 hours on low or 4 to 5 hours on high.
  • Forty-five minutes before serving, in a large bowl, whisk together the sour cream, remaining 2 Tbsp vinegar, 1 Tbsp water and 1/2 tsp each salt and pepper. Core and thinly slice the cabbage, add it to the sour cream mixture and toss to coat. Let sit, tossing occasionally. Fold in the cilantro before serving.
  • Using two forks, shred the pork into large pieces; gently toss in the cooking liquid. Fill the rolls with the pork and slaw. Serve with chips and pickles, if desired.

  • This is a recipe I got last year from Woman's Day.

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