Cheesy Crockpot Cajun Pulled Pork with Southwest Pepper-Corn Slaw

Cheesy Crockpot Cajun Pulled Pork with Southwest Pepper-Corn Slaw is an American recipe that serves 8. One portion of this dish contains roughly 28g of protein, 20g of fat, and a total of 483 calories. For $2.72 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. If you have beer, molasses, paprika, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. Many people really liked this main course. 3064 people have made this recipe and would make it again. It is brought to you by Half Baked Harvest. From preparation to the plate, this recipe takes around 8 hours and 20 minutes. It is a good option if you're following a dairy free diet. With a spoonacular score of 95%, this dish is amazing. Try Pulled Pork Sandwich with Black Pepper Vinegar Sauce and Green Onion Slaw, Chipotle and Orange Pulled Chicken Sandwich with Southwest Slaw, and Southwest Pulled Pork for similar recipes.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 480 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsWhisk the beer, vinegar, ketchup, 1/4 cup of the spicy brown mustard, the molasses and 1 tablespoon brown sugar in a crockpot.Combine the remaining 1 tablespoon brown sugar, cajun seasoning, creole seasoning, paprika and a pinch of salt and pepper. Heat a large skillet over medium-high heat and add oil. Rub the pork all over with the seasonings. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side).Add pork to the crockpot and sprinkle with any remaining seasonings and or dripping from the pan. Add the sausage and cover and cook on low, 8 hours.Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 10 minutes.While the sauce cooks combine the purred avocado, lemon juice and remain 2 tablespoons spicy brown mustard. Stir until combined and set aside.Preheat the broiler.Shred the pork with a fork and coarsely chop the sausage. Toss the pork with the sauce. Spread a little of the spicy avocado crema on the bottom of the toasted ciabatta bun, then top with the pork and a few slices of cheddar cheese. Place under the broiler for 30 seconds to melt the cheese. Remove and top with the south west slaw and the top half of the bun.To make the southwest pepper slaw, puree the avocado, lemon juice, olive and 1/2 teaspoon kosher salt (if it seems thick add a tablespoon of water or beer at time to thin). Toss with the corn, red pepper, orange pepper, poblano and chopped green onions. Serve with the cajun pulled pork.

 

Step by step:

1. Whisk the beer, vinegar, ketchup, 1/4 cup of the spicy brown mustard, the molasses and 1 tablespoon brown sugar in a crockpot.

2. Combine the remaining 1 tablespoon brown sugar, cajun seasoning, creole seasoning, paprika and a pinch of salt and pepper.

3. Heat a large skillet over medium-high heat and add oil. Rub the pork all over with the seasonings. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side).

4. Add pork to the crockpot and sprinkle with any remaining seasonings and or dripping from the pan.

5. Add the sausage and cover and cook on low, 8 hours.

6. Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 10 minutes.While the sauce cooks combine the purred avocado, lemon juice and remain 2 tablespoons spicy brown mustard. Stir until combined and set aside.Preheat the broiler.Shred the pork with a fork and coarsely chop the sausage. Toss the pork with the sauce.

7. Spread a little of the spicy avocado crema on the bottom of the toasted ciabatta bun, then top with the pork and a few slices of cheddar cheese.

8. Place under the broiler for 30 seconds to melt the cheese.

9. Remove and top with the south west slaw and the top half of the bun.To make the southwest pepper slaw, puree the avocado, lemon juice, olive and 1/2 teaspoon kosher salt (if it seems thick add a tablespoon of water or beer at time to thin). Toss with the corn, red pepper, orange pepper, poblano and chopped green onions.

10. Serve with the cajun pulled pork.

Nutrition Information:

covered percent of daily need