Slow Cooker Pulled Pork with Slaw - Dallas News |

Slow Cooker Pulled Pork with Slaw

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Cucumber and Cabbage Slaw with Cilantro Lime Vinaigrette

½ head of cabbage, thinly sliced
1 carrot, peeled and grated
1 cucumber, seeds removed and sliced into ¼ inch half moons
½ bunch fresh cilantro, chopped
1 bunch green onions, chopped
juice of 2 limes
3 tablespoons champagne vinegar
2 tablespoons granulated sugar
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ cup vegetable oil

Combine the cabbage, carrot and cucumber in a large bowl and toss to combine.  In a separate bowl, combine the cilantro, green onions, lime juice, champagne vinegar, sugar, salt and pepper.  Whisk until the sugar and salt are completely dissolved.  Whisk in the vegetable oil.  Pour the dressing over the vegetable mixture and gently toss to coat.

Slow Cooker Pulled Pork

1 bone in pork butt, fat trimmed, approximately 4 pounds
3 dried ancho chilies
4 dried guajillo chilies
2 tablespoons paprika
1 tablespoon chili powder
1 teaspoon ground cumin
2 teaspoons dried mustard
1/3 cup brown sugar
2 teaspoons kosher salt
pinch of black pepper
4 garlic cloves, peeled
1 yellow onion, peeled and medium diced

Place all of the ingredients except the pork butt in a food processor.  Pulse until the ingredients form a smooth paste.  Rub the entire pork butt with the puree and place in a slow cooker.  Place the remaining rub on top of the pork butt.  Cook on high for 1 hour and then reduce the heat to low for 6-8 hours or until the meat falls away from the bone.  Remove the pork butt from the slow cooker and discard the bone.  Gently shred the meat and return it back to the slow cooker to hold warm until you are ready to serve.

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