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So for this one, you’re gonna want a bib.
Ah huh, a bib.
These guys are dripping with sweet and spicy Cajun flavor! Oh, and cheese!
I was reminded today, that Fathers Day is on Sunday.
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!
Pretty perfect!
And so incredibly easy! Hallelujah!
Plus, this is probably the best pulled pork I have every had.
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!
Cheesy Crockpot Cajun Pulled Pork with Southwest Pepper-Corn Slaw
Servings: 8 sandwiches
Calories Per Serving: 487 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Cajun Pulled Pork
- 1 1/2 cups beer
- 1/2 cup apple cider vinegar
- 1/3 cup ketchup
- 1/4 cup + 2 tablespoons spicy brown mustard
- 1 tablespoon molasses
- 2 tablespoons packed brown sugar
- 1 tablespoon cajun seasoning
- 1 tablespoon creole seasoning
- 2 teaspoons paprika
- Kosher salt and freshly ground pepper
- 1 - 3 pound to 4 boneless pork shoulder roast
- 2 links andouille sausage
- 1 avocado, pureed or finely mashed
- 1/2 lemon juiced
- 8 ciabatta buns sliced + toasted
Southwest Pepper-Corn Slaw
- 1/2 avocado
- 1/2 lemon juiced
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 red pepper sliced thin
- 1 orange pepper sliced thin
- 1 poblano sliced thin
- 1 cup fresh corn
- 4 green onions chopped
Instructions
- 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 and sausage 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!
Could i make this is the instapot?
Thanks much
Kathy
Hi Kathy,
Sure, I bet that would work well for you! Let me know if you give this recipe a try, I hope you love it! Happy Friday! xT
Do you think I could do this in the oven? I have an 8lb pork butt. I was thinking I could double the recipe … ?? thoughts on doing it in the oven??
Hey Denise,
Sure, the oven would work, I would let it roast for a few hours and just make sure your pot is large enough to handle the 8 pounds. Please let me know if you have any other questions! xT
Hey! Just wondering if you have a substitute for the beer if I don’t have that on hand?
Hey there,
Sparkling cider or chicken broth is great to use! I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
I’m a rather new follower and as my daughter said…”a little obsessed”…every recipe I’ve tried has been a hit but this one was a home run!!
My son, “100% make this again!” YUMMY!!!
Hey Cindy,
Awesome!! Love to hear that this recipe was a hit, thanks for making it and sharing your feedback!! Thanks for your kind message! 🙂
Hi Tieghan! I am a BIG fan of HBH – absolutely love everyone of your recipes.
I’m going to be making this pulled pork and have a question. As I read the recipe, make the avocado crema, put some of the crema on the bottom of the bun, add pork, put under broiler, THEN top with the slaw. However, when I’m reading the instructions it says make the crema and TOSS with the corn, red pepper, orange pepper, poblano and chopped green onions. I’m I reading that correctly? Do I add the crema to the peppers are make the two separately? I’m thinking its separately. Thank you
Hi Kathy,
Yes, that is correct, so you will make the crema and spread that on the bun and then that same crema is used in the slaw. I hope this makes sense! xTieghan