Pulled Pork Sandwiches with Caramelized Onions and Apple Radish Slaw!

Pulled pork:

Haul out that crockpot again and put in a pork loin or pork butt. If you are not sure what cut of meat to get, tell you butcher what you are planning to make, they will tell you which cut is best. This time I used pork butt. After I tried to remove that image from my head, I proceeded. So first thing in the morning, into the crockpot goes the butt and then the fun part is adding in whatever flavorings you like, no need to measure. I poured my favorite Stubb’s BBQ sauce over the top, then some Dijon mustard, soy sauce and some hot sauce. Set it to low and leave it all day.

About 7 hours later I check the meat and it should be falling apart when you touch it with a fork or knife. If it’s bubbling, I set it to the warm setting. Shred the meat, it will be very easy, I just shred it right into the crock and then leave it there for later.

Caramelized onions:

Chop one whole red onion into rings and put them in a heated frying pan with a bit of oil. I sprinkled about ½ tablespoon of sugar on top and let it sit. Basically, cook the snot out of the onions. You want them mushy and sweet.

Apple Radish Slaw:

2 cups of green cabbage

1 cup of green apples cut into matchsticks

½ cup of radish, also cut into matchsticks

¼ cup of apple cider vinegar

1 TBSP of Dijon mustard

2 TBSP olive oil

Combine all in a bowl. When you taste the slaw on its own, it will be very TART. Don’t be scared off, when combined with the pulled pork and onions, it’s the perfect crunchy tart addition.

When ready for dinner simply assemble your sandwiches using your favorite burger buns or rolls. I’ll leave the option of toasting them up to you.

Enjoy!



**This recipe served 6; 4 adults and 2 kids. AND my husband went back for seconds.