I was asked to head up our Battalions dinner for the Fisher
House this month. Usually I just bring a dessert or a side dish but this month
the fellow Army Spouse that usually does the main dish was going to be out of
town. So I said sure I would love to make the main dish! I thought Pulled Pork
Sandwiches and Coleslaw would be a great summer dinner for the families who are
staying at the Fisher House. I know I’ve said it before but I really love being
able to give back in this way. The Families appreciate it so much, and I know
if God forbid I were ever in that situation knowing that I didn’t have to think
about or plan dinner for that evening would be such a load off?!
Here’s what you’ll need:
Pulled Pork
11 lbs of Pork Loin
Salt
Pepper
1-2 tsp Onion
1-2 tsp Garlic Powder
2-3 cups Barbeque Sauce
2-3 dz buns
Coleslaw
1 head Cabbage
½ head Red Cabbage
Shredded carrots
1 cup Mayonnaise
2TBSP Apple Cider Vinegar
½-1 tsp Sugar
Salt & Pepper to taste
Here’s how you make it:
Place the Pork Loins and all the ingredients for it except the BBQ sauce into a
large Crockpot and cook for 6-8 hrs on Low, or until pork falls apart when you
touch it with a fork. Remove Pork from the Crockpot and “pull” it, using two
forks to separate the meat. Place back into the Crockpot with the BBQ sauce and set the
temperature to warm until ready to serve.
For the Coleslaw:
Mix the Mayonnaise, Vinegar, salt and pepper and sugar all
together in a small bowl. Chop the Cabbage into the size you want, I like mine
a little thicker you could say! Place the Cabbages, and carrots into a large
bowl, then drizzle the Mayonnaise mixture over top, stir to combine thoroughly.
Cover and refrigerate.
To serve place some of the pork onto a bun and then place a scoop of coleslaw on top!
ENJOY!
To serve place some of the pork onto a bun and then place a scoop of coleslaw on top!
ENJOY!
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