Slow cookers and game day should go hand in hand. This pulled pork recipe is one of our favorites, not only for the Superbowl, but also for weekend suppers and summer parties.
Pulled Pork Sandwiches from Hannaford fresh Magazine January/February 2008
1 medium onion, finely chopped
1/2 cup beer
2 (12-oz) bottles of your favorite grilling sauce
(I LOVE Hannaford’s Inspirations Red Apple Grilling Sauce)
1/4 cup of your favorite barbecue rub
2 to 2 1/2 lbs. boneless pork loins
12 ea Hamburger buns
1 (16-oz) bread and butter pickles
1 red onion, thinly sliced
Coleslaw
1/4 cup sugar
2 Tbsp. Dijon mustard
3 Tbsp. cider vinegar
6 Tbsp. mayonnaise
1/8 tsp black pepper, freshly ground
1/8 tsp Kosher salt
1 (8-oz) pkg. pre-shredded coleslaw mix
1. Put onion, beer, and 1/2 cup of the grilling sauce in a slow cooker. Stir well to combine. Put spice rub in a medium mixing bowl. Coat pork loins, one at a time, with spice rub, and add each one to slow cooker. Pork loins can be placed side by side or on top of each other. Cook on low temperature setting for 8 hours.
2. Make coleslaw. In a large bowl, whisk together sugar, mustard, vinegar, mayonnaise, black pepper, and salt. Add coleslaw mix and toss to coat with dressing. Cover and refrigerate until needed.
3. When pork is done cooking, carefully transfer to a large bowl. Pour cooking juices through a strainer and reserve. Pour 2 cups of strained cooking juices and remaining grilling sauce (should be about 2 1/2 cups) back into slow cooker and stir well.
4. Using two forks, shred pork. Return shredded pork to slow cooker and stir to coat thoroughly with sauce. Keep pork covered and on low temperature setting until serving time. To serve, lay out hamburger buns, coleslaw, pickles, and sliced onion. Set a pair of tongs near the pork for easy sandwich making.
Do-Ahead Tip: Make coleslaw in the morning when you put the pork loins into the slow cooker. If you get everything going in the morning, the BBQ pork will be done by game time.
Source: Courtesy of Hannaford Fresh Magazine, Jan/Feb 2008
Just one more thing…
While we are on the subject of game day, don’t forget the dip! If you are looking for some fab “chips and dip” recipes to round out the buffet, click here for a Bon Appetit’s Top 10, inlcuding Smoky Black Bean Dip and Pimento Cheese Dip. Break out the Ruffles baby! And perhaps some vegetables for good measure.
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