So for this one, you’re gonna want a bib.
Ah huh, a bib.
Yes, this Sunday! Now really, how did that happen?
You should probably, no definitely, make these for your dad. With all the fixings.
He’ll love you.
And so will anyone else who gets to eat these, cause they are bone suckin goood!
Just look at them!
All that juice running down and the cheese just oozing out!
Oh, and then the southwest pepper-corn slaw! So good, and NO mayo!
We despise mayo around here. The stuff makes me want to gag. No mayo and any and all tea, can’t handle either.
I know, that is so weird.
Who does not like mayo and tea! Well, me. Never have and I am 99 percent positive I never will.
So I love using my crockpot in the summer because the food just cooks long and slow all day on Sunday while you’re out playing in the hopefully warm and sunny weather. Then dinner’s all ready to go when you finally decide to EAT!
And so incredibly easy! Hallelujah!
I mean it’s Cajun so it has that going for it, but really it is just so good. Cooked in tons of Cajun spices and beer. Yes, beer! Makes the pork so moist and flavorful! Plus, it is pretty and fun and perfect for summer BBQ’s!
Today the photos are doing all the talking. I mean just look at that sandwich!
- Whisk 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.
Tomorrow I promise more words! And most likely tons of pictures too!