Pulled Pork Using Santa Maria Seasoned Pork Roast
Servings 6 servings
Calories
Equipment
- slow cooker/crockpot
Ingredients
Pulled Pork Ingredients
- 1 AdapTable Meal Santa Maria Seasoned Pork Roast
- 1 onion sliced
- 1/2 cup water
Homemade Apple Cider Vinegar BBQ Sauce Ingredients
- 1 cup apple cider vinegar
- 3/4 cup brown mustard
- 1/2 cup ketchup
- 1/3 cup packed brown sugar
- 2 garlic cloves smashed
- 1 teaspoon kosher salt
- 1 teaspoon cayenne
- 1/2 teaspoon ground pepper
Cole Slaw Ingredients
- 1 package shredded cabbage and carrot coleslaw mix
- 3 green onions
- 1/2 red onion
- 1 tablespoon diced jalapeno - about 1/2 jalapeno seeds removed
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 tablespoon apple cider vinegar
- pinch of sugar
- salt and pepper to taste
- Hawaiian style hamburger buns or sliders.
- Pickles to serve
Instructions
- Place the sliced onions on the bottom of the slow cooker. Top with the Santa Maria Seasoned pork roast and 1/2 cup of water.
- Cook on high for 6 hours or low for 8 hours.
- When the pork is ready, use two forks to shred the pork in the crockpot. Mix it with the onions and pan juices.
- Meanwhile - prepare the barbecue sauce.
- Combine the vinegar, brown mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a small saucepan. Heat over medium heat, stirring gently for 10 minutes until the sugar is dissolved. Remove from the heat until the pork is ready.
- Once the pork is shredded, add 1/2 cup of sauce to the pork and stir to combine.
- Prepare the coleslaw by tossing the cabbage, green onions, diced jalapeno peppers and red onion in a large bowl.
- In a separate bowl, combine the mayo, dijon mustard, apple cider vinegar, salt, pepper, and sugar. Whisk to combine. Pour the dressing over the coleslaw mix and stir to combine.
- Serve the BBQ pulled pork on a sweet Hawaiian-style hamburger bun, topped with the coleslaw, a pickle or pickled jalapeno and enjoy.