I've been meaning to get this recipe posted, I guess I'm just suffering from writer's cramp.
And I shouldn't be having difficulty writing this post because this sandwich is really good! We served these delicious pulled pork sandwiches for last year's Super Bowl game when the New England Pats got CRUSHED. In the midst of the depression of the game and the excitement of the food, I didn't get to take pictures and before I knew it, the food was gone and the plates were empty.
We wanted to serve pulled pork sandwiches for the Super Bowl and started looking through our many cookbooks. Jeff came across this recipe, Slow Cooker Mustard Barbecued Pork in the Southern Living 2012 Annual Recipes Cookbook. It was under the Slow Cooker Winter Barbecue and it had some great suggestions for side dishes. We figured we'd give it a try. Getting the pork ready for the slow cooker was very easy, and very yellow. The first time we made it, I kept looking at the pork butt sitting in the slow cooker with the mustard glaze (yes, bright yellow). I'm not a big mustard fan. I will use mustard in recipes because I understand the importance of the flavor in a dish, but to put it on a sandwich...I'll pass. I kept thinking that the mustard would overwhelm the dish, but it didn't. It makes the dish very flavorful. You get hints of the mustard and the sweet and sourness of the other ingredients which allow the entire dish to balance perfectly.
Now, how about some grapefruit coleslaw to go on that mustard barbecued pulled pork? When we found the pulled pork recipe, there was a recipe for three different types of coleslaw: Simple Slaw, Lone Star Slaw (with the grapefruit) and Lowcountry Slaw (made with simple slaw, 1 cup of sliced pickled okra and 2 tablespoons of pickled okra juice). I definitely wanted something different and the Lone Star Slaw was calling me. It was perfect for the pulled pork. It had a sourness from the grapfruit, yet, the sweetness of the cabbage gave it balance. I kept thinking, this is going to be amazing on the pulled pork.
It's time to put the sandwich together.
Jeff makes these amazing rolls which we butter glaze and sprinkle with a mixture of kosher salt, sugar and dill. That was our roll of choice and one of these days, I will blog about the rolls. So, until then, grab a sandwich roll of choice and place some of the mustard barbecued pulled pork on the bottom bun half. Make sure you dip the pork in the wonderful sauce. Place a heaping spoonful of grapefruit coleslaw on top and cover with the bun top. Grab with both hands and take a big bite. OK, I'll wait until you finish and can take a big deep breath to comment on the deliciousness of your sandwich.
Wasn't that good? (Just nod...) I told you.
(So, quickly check the recipe ingredients and get your pork butt in the slow cooker...you still have time to enjoy this for Super Bowl Sunday!) And may the best team win!
Ingredients for Slow Cooker Mustard Barbecued Pulled Pork
1/3 cup of brown sugar, firmly packed
2-1/2 teaspoons of kosher salt
1-1/2 teaspoons of garlic powder
1-1/2 teaspoons of paprika
1 teaspoon of onion powder
1/2 teaspoon of ground red pepper
1 (4- to 5-lb.) bone-in pork shoulder roast (Boston butt)
1 cup of yellow mustard
1/3 cup of honey
1/4 cup of apple cider vinegar
1-1/2 teaspoons of Worcestershire sauce
1. Mix the first 6 ingredients together. Rub this brown sugar mixture over the roast; place the roast in a lightly greased 6-qt. slow cooker.
2. Whisk together the mustard, honey, vinegar and Worcestershire sauce. Pour mustard mixture over the top of the roast.
3. Cover and cook on the low setting for 8 to 10 hours (or on the high setting for 4 to 6 hours) or until meat shreds easily with a fork.
4. Let stand 15 minutes. Shred pork with a fork; stir until sauce is incorporated.
Ingredients for Lone Star Grapefruit Slaw
1/4 cup of apple cider vinegar
1/4 cup of canola oil
2 tablespoons of mayonnaise
1 tablespoon of honey
1/2 teaspoon of kosher salt
1/4 teaspoon of pepper
1/4 teaspoon of celery seeds
1 (16-oz.) package of shredded coleslaw mix
1. In a small bowl. mix together all the ingredients but the coleslaw mix.
2. Once well blended, add to the coleslaw mix.
Stop here if you only want a simple coleslaw.
If you would like to make the Lone Star Grapefruit Slaw version, add the following -
1/2 teaspoon of grapefruit zest
2 tablespoons of fresh grapefruit juice (which you can obtain after sectioning the grapefruit)
1 grapefruit, sectioned
3/4 cup of pecans, chopped and toasted
1 tablespoon of fresh cilantro, chopped
Mix and refrigerate until ready to serve.