I've never been one for pulled pork in general - it was always too sickly sweet for me, with the pork drowning in a sea of barbecue sauce. So it was with astonishment that I tasted my coworker's pulled pork ensemble. Instead of cooking the pork with the barbecue sauce, she cooked it separately, moist and tender, with the barbecue sauce as a condiment on the side so I could put as much or as little as I wanted. Accompanying it was a simple coleslaw. Altogether, the pork and the coleslaw were loaded onto small round flour tortillas and eaten like soft tacos. What a revelation!
Both recipes are incredibly simple and can be made ahead of time for an easy summer get together.
1 tablespoons salt
2 teaspoons black pepper
¼ cup red wine vinegar
3 tablespoons olive oil
½ cup vegetable broth
1 onion, peeled and quartered
6 garlic cloves smashed
3 to 3 ½ pounds pork shoulder, cut in half
1. Season the pork shoulder with salt and pepper.
2. Place one-half of the onion and 3 garlic cloves at the bottom of the crock pot.
3. Put the pork shoulder halves on top and then place the remaining onion quarters and garlic cloves on top of that.
4. Mix the red wine vinegar, olive oil and vegetable broth and pour over the pork.
5. Cover and turn the slow cooker on to low and cook for 7 hours until the meat is tender and easily shredded with a fork.
6. Serve warm with barbecue sauce and coleslaw (below) on top of a warm flour tortilla.
6 cups shredded cabbage (green and red)
1 cup shredded carrot
1 cup mayonnaise
1/4 cup white wine vinegar
1/4 cup sugar
salt and pepper
1. Mix well the mayonnaise, white wine vinegar and sugar. Season with salt and pepper to taste.
2. Dress the cabbage and carrot with the mayonnaise mix until well coated.
3. Refrigerate for at least two hours before serving.