Thursday, March 27, 2014

Dr. Pepper Crock-Pot Pulled Pork Sandwiches

This is my love language, this drippy beautiful baby of a sandwich right here.

Some ladies want to be taken out for ice cream, some maybe want a nice steak or lobster dinner. For me, however, the way right into my heart is through good old American BBQ.

Pulled pork sandwiches speak to me more than a romantic poem. When I know I'm on my way to a BBQ restaurant, my heart is light and my tummy is hungry. What is better than sweet and tangy barbeque sauce smothering tender, juicy pork all piled high on a soft bun? Don't think too hard, because there is nothing.

When you have a hankering for genuine BBQ at home, try these Dr. Pepper Crockpot Pulled Pork Sandwiches. These are tasty, messy, and completely satisfying. A big ol' pork butt is rubbed with your favorite spice blend then slow-cooked in the Crock-pot with a whole can of Dr. Pepper. How fun is that? The Dr. Pepper flavor is not too overpowering, but it perfectly compliments the sweet notes of the pork. Once the roast has finished cooking, I drained out most of the cooking liquid, shredded the meat with two forks, then doused it all in my favorite BBQ sauce.

Once the pork is done, it is my favorite time--that is, SANDWICH TIME! I used fresh sesame seed buns as the sandwich vessel, then whipped up a quick coleslaw made with fresh cabbage and a homemade mayonnaise. The coleslaw adds a perfect crunch and freshness to these rich BBQ sandwiches. Don't forget to add an extra squirt of BBQ sauce before absolutely inhaling these!

Here's what you need for Dr. Pepper Crock-Pot Pulled Pork Sandwiches* (Print Recipe!)

For the pork
1 boneless pork butt (shoulder), between 3 and 4 pounds
A few tablespoons of your favorite pork seasoning
1 12-ounce can Dr. Pepper (not diet)
1/2 bottle BBQ sauce, I used Sweet Baby Ray's

For the coleslaw
3 cups coleslaw mix (green cabbage, red cabbage, carrots)
2 tablespoons chopped fresh parsley
1 egg
2/3 cups olive oil
1 teaspoon lemon juice
1 teaspoon dijon mustard
1/2 teaspoon garlic powder
salt and pepper to taste

6 sesame seed buns
extra BBQ sauce for serving

Here's what you do

For the pork
Rub all sides of the pork generously with your pork rub of choice. Place the pork in a Crock-Pot or slow cooker. Pour in the entire can of Dr. Pepper. Cover and cook on the low setting for 9 hours.

Drain most of the cooking liquid then, using two forks, gently shred the pork. Add the BBQ sauce and stir to coat. Keep on the warm setting until ready to serve.

For the coleslaw
Place the cabbage and parsley in a large mixing bowl. In a tall glass or container, combine all the remaining ingredients. Place an immersion blender down to the bottom of the container. Turn it on then blend the mixture for 30 seconds. When the mixture starts to emulsify, you can gently move the blender up and down slightly to mix completely. Toss the veggies in the mayonnaise and chill until ready to serve.

When you're ready to build the sandwiches, lightly toast the buns so that the flat sides are crispy but the rest of the bun is still soft and chewy. Place the pork on the bottom bun, drizzle on your desired amount of extra BBQ sauce and top it all with coleslaw. Enjoy!

*Gas Stove Girl Original Recipe

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