The Dish with Anita: Pulled pork and Thai-inspired coleslaw - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Pulled pork and Thai-inspired coleslaw

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SAN DIEGO (CBS 8) - I know it's a bit early but I thought I would start posting some recipes for summer. One of my husband's favorites is pulled pork.

Normally I would smoke this on my outdoor grill, but you can make it in the oven overnight with great results. I will be paring mine with Thai-inspired coleslaw, sweet potato fries crisped in the oven, of course, with my homemade barbeque sauce on the side.

It may not be summer just yet, but it will sure feel like it. Enjoy!


Ingredients:

One 3 to 4 lb pork butt or shoulder

3 cloves garlic sliced in half

2 bay leaves

1 large onion sliced into thick rings

1/4 cup Worcestershire sauce

Ingredients for rub:

4 tbsp of each: ground cumin, chili powder, onion and garlic powder

Paprika, black pepper

1 tbsp sea salt

1 tsp cayenne pepper or 1/2 tsp red pepper flakes

3/4 cup dark brown sugar

Combine all ingredients in a mixing bowl and set aside.


Instructions for pork:

Rinse pork roast under cool running water and pat dry with paper towels.

Place roast in a large mixing bowl. Cut six deep slits in the top of the roast and insert the sliced garlic cloves, pour Worcestershire sauce over roast cover bowl with plastic wrap and let the roast sit for 20 to 25 minutes at room temperature.

Place onion slices and bay leaves in bottom of roasting pan, remove roast from bowl and place in roasting pan on top of onions and bay leaves and cover entire surface, top and bottom with rub mixture. Cover pan completely with aluminum foil. Preheat oven to 425 degrees for 20 minutes, place roast in oven and turn heat down to 200 degrees. Cook for 8 to 12 hrs ( I do this over night).

Roast is ready when tested with a fork and it falls apart easily. Remove roast from pan and place on a cutting board. If you have clean food service grade rubber gloves, you might want to use them, otherwise use a couple of forks to shred the meat. Once you are done shredding the pork, taste and adjust seasoning if needed. Serve hot on light toasted Kaiser rolls with coleslaw and your favorite barbeque sauce if you'd like.

Thai Style coleslaw

Ingredients:

1 1/2 bags coleslaw salad mix or broccoli slaw mix

1 bunch of each-fresh basil, fresh mint leaves, chopped

1/2 cup fresh cilantro leaves chopped

1/2 cup Red Bell Pepper, thinly sliced

Pinch of red pepper flakes

3/4 cup Kraft Asian toasted sesame salad dressing

1 tbsp hoisin sauce

1 cup dry roasted unsalted peanuts, coarsely chopped (or toasted almond slivers)

Instructions:

Place first five ingredients in a very large bowl toss to combine. Add dressing and Hoisin sauce and toss to combine. Chill in fridge until ready to serve. Add chopped peanuts or almonds and toss again just before serving.


Barbeque sauce for pulled pork:

Ingredients:

1 cup ketchup or tomato paste

1/2 cup apple cider vinegar

1/2 cup dark brown sugar

2 tbsp each - low sodium soy sauce, Worcestershire sauce, coarse grain mustard,

1 tsp each - ground ginger, garlic powder, onion powder, allspice

1 tbsp canola oil

1 tsp liquid smoke

 
Instructions:

Place everything in a sauce pot and simmer on medium for 20 to 30 minutes.

 

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