Friday, October 29, 2010

Football Food Friday! Pulled Pork Sandwiches with Mustard Vinaigrette Coleslaw

Since most of my other Football Foods are either dips or appetizer-ish, I wanted to do something a little more main dish-ish for those days when you want more of a meal than snacks for the big game. And the best things about this recipe though it that it takes very little effort and active cooking time and is probably easier than some of the other football food recipes!

This sandwich is so delicious and I think you'll really love it! It is the perfect combination of flavor and texture. The pork is juicy and tender, the coleslaw is tangy and crunchy, and the avocado adds a creamy texture and mild flavor. I hope you enjoy it!

3-4 lb. pork loin
2 tablespoons olive oil
1 large onion, sliced
2 large cloves of garlic, smashed and peeled
32 oz. beef broth
2-2 1/2 cups of water (enough to cover the pork with liquid)
About 2 cups of your favorite BBQ sauce
Hamburger buns

Extra BBQ
Coleslaw (see below for recipe)
Pepper Jack cheese

In a large skillet, heat the olive oil over medium high heat. Lightly season all sides of the pork loin with salt and pepper. Brown each side of the pork loin in the oil, about 2-3 minutes per side.

In a slow cooker, create a bed of onions with three quarters of the onions. Place pork on top of onions and place remaining onions on top of and around pork. Place garlic in the slow cooker and pour in broth and water to cover the meat. Cover, turn heat to high and cook for five hours.

Remove the pork and onions from the slower cooker to a plate and discard the cooking liquid. With a tongs and a fork, shred the pork. After the pork is shredded, return the pork and onions back to the slow cooker. Pour in BBQ sauce and toss to combine. Heat another 30 minutes to an hour on high.

Mustard Vinaigrette Coleslaw
10 oz. bag of cabbage
1/4 cup vinegar
3 tablespoons dijon mustard
1/4 teaspoon garlic powder
1/4 cup olive oil

While pork is heating in slow cooker with the sauce, make the vinaigrette. Whisk the vinegar, mustard, garlic, salt and pepper in a small bowl. While continuously whisking with one hand, very very slowly drizzle the olive oil into the bowl. It is important to continue whisking and drizzle as slowly as possible so that the dressing will emulsify and not separate on you. If it easier for you, you can easily do this in the blender, drizzling the olive oil slowly through the top opening or pour all ingredients into a dressing shaker or tupperware and shake, shake, shake! Chill the vinaigrette until you are ready to assemble the sandwiches.

Toast buns, if desired and top with pork and coleslaw and any other toppings desired.


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