chipotle pork and slaw sandwhich

 

this pork is so good. like so good.

 i ate this pork for like 3 days because i had so  much of it! and even though it is 10am on a monday morning, i am craving it again as i write this post. i’m starving.

i paired it with light coleslaw and multigrain bread (which was so incredibly delicious i couldn’t believe it, purchased from Cookbook) the first time i made this i did it with pork shoulder, the second time, pork loin on the bone. i was a bit worried about the pork loin as it is not as fatty as the shoulder, but it turned out pretty darn good!!!

the pork recipe is from my favorite, Pioneer Woman. i love her, have i mentioned that?

the coleslaw, is my recipe!

what you need for the spicy chipotle pork:

pork loin on the bone or pork shoulder (2-3 pounds)

1 can of dr pepper

1 can of chipotle peppers (7 oz)

one white onion

salt and pepper

1 tbsp of brown sugar

i added a bit of cumin and a couple cloves of garlic to mine as well!

( i pretty much cut the recipe in half  according to the weight of my pork. if you cheek out the recipe on Pioneer Woman’s website her’s is almost double. my 2-3 pounds still gave me A LOT of meat!)

throw the onions and garlic into the bottom of a pan. place the pork on top and sprinkle generously with salt, pepper, and cumin.

add the can of chipotle peppers on top

and then pour the dr. pepper over

cook in the oven at 300 degrees for about 3 hours…until the pork is falling apart

again, this also depends on the weight of your pork. the bigger it is, the longer it needs to cook!

for the coleslaw:

1 head of cabbage

2 green onions

3 tbsps of cilantro

1/4 cup of mayo

1 tsp of dijon mustard

2 tsp apple cider vinegar

salt and pepper

cut the cabbage, green onions, and cilantro

throw in a bowl with the mayo, mustard, vinegar, and salt and pepper

mix it all up!

for a lighter coleslaw cut down the mayo and add a bit of olive oil.

serve on rolls, bread, or eat it like a salad with the coleslaw like i did too!