Tuesday, April 8, 2014

Pulled Pork Sandwiches with Mango-Lime Slaw

Pulled pork is a lifesaver when it comes to serving a crowd. It is relatively cheap (I can normally snag a large pork butt for less than 99 cents a pound!) and requires relatively few ingredients to transform it into something delicious. Plus, if you have a massive amount of it leftover, it freezes beautifully.

I chose to make pulled pork to serve at Emma's birthday party precisely because of its simplicity. We served it alongside baked black beans, cilantro-lime rice, and a large variety of other condiments so that our guests could build their own taco salads. We made too much food, as usual, and now have lots and lots of pork leftover. Our freezer is stocked full of it!

Thankfully, the whole family really does enjoy this recipe - even the kiddos! We enjoyed taco salads for dinner the first couple nights following the party, but after that Paul was anxious to shake things up a bit. I decided to just revert back to using the pork the traditional way: in a sandwich! However, I had to add a refreshing mango-lime slaw for topping. The slaw both brightens and freshens the sandwiches. The cilantro and lime flavors in the slaw are also a really great compliment for the sauce coating the pork. Delicious!

Cafe Rio Sweet Pork
adapted from Favorite Family Recipes

For the Pork and Marinade:
2 pounds pork (rib meat or loin)
¾ cup coke
¼ cup brown sugar

To Cook the Pork:
1 cup coke
¼ cup water
½ teaspoon garlic salt
¼ teaspoon onion salt
¼ teaspoon chili powder

For the Sauce:
¾ cup coke
¾ cup brown sugar
¼ teaspoon chili powder
1 4 ounce can diced green chiles
10 ounces mild red enchilada sauce

Place pork in a zip lock bag. Add the 3/4 cup coke and 1/4 cup brown sugar and seal bag. Let marinate overnight.

The next day, add pork to slow cooker and discard marinade. Add the 1 cup coke, water, garlic salt, onion salt, and chili powder. Cover and cook on high 3 hours. Drain slow cooker and shred pork with two forks.

Make the sauce by blending the coke, brown sugar, chili powder, green chills, and enchilada sauce together in blender. Pour sauce into slow cooker. Cook at least 30 minutes longer. Serve on sandwich buns with slaw.

Mango-Lime Slaw
A Nistler Family Original

1 fully ripened mango, small dice
1 (16 ounce) bag coleslaw
1/4 cup sliced green onion
1/2 cup mayonnaise
1/3 cup honey
1 tablespoon cider vinegar
2 tablespoons lime juice
1/4 cup minced cilantro
Salt and Pepper to taste

In a large salad bowl, whisk together the mayo, honey, cider vinegar, and the lime juice. Season to taste with salt and pepper. Add the coleslaw and toss multiple times until moistened. Add the mango and green onion. Toss again. Adjust seasoning with salt and pepper. Chill for about an hour before serving, tossing every so often.

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