Next Post
Coconut Lime Mahi Mahi Tacos with Tequila Soaked Watermelon Salsa
This post may contain affiliate links, please see our privacy policy for details.
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!
I can’t find spicy brown mustard. What would you recommend for a substitution?
Thank you,
Hi Joan,
You could just use regular mustard. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Good morning,
I am going to make this today, actually start right now. Realized I don’t have molasses. Can I go without it or could you recommend a substitute? Thank you so much! Love all your recipes!
Hi Kristen,
I would use brown sugar in place of the molasses. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I’m having a problem getting my sauce to thicken up. Everything looks and taste great so far! Suggestions for next time?? Where did I go wrong??
Hey Brittany! I’m so sorry about that! Is there anything you did differently in the sauce? Let me know how I can help! xTieghan
I could only find a bone in pork shoulder. Do I need to allow additional cook time?
Also, Should the liquid in the crockpot cover the meat? It is about 3/4 covered…
Hey there,
I’ve never tried this recipe with bone in shoulder, but yes I would increase your cook time. All of the meat does not need to be covered, it will also release liquid as it cooks. I hope you love this recipe, please let me know if you give it a try! xTieghan
I have the pork thawing and found this recipe. No mayo! Yess! My family likes their salads (potato and coleslaw) swimming in it and I do not. I am making this tomorrow. ? Thank you!
Hey Judy,
Happy Sunday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
I’m new to HBH but this dish is by far my favorite and I’m not a big meat eater. My son’s friend stopped by just as I was finishing up and they both couldn’t get enough of the savory dish. I can’t wait to try this on my daughter’s family.
Hi Lori! I am so glad this recipe turned out so well for you! Thank you so much for trying it! xTieghan
Can I make this in the instant pot? If so how long would you set it for?
Thank you!!!
Hi Karina,
I have not tested this in the instant pot but I would do high pressure for 40 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Converted into an instant pot recipe for the the pork & was so delicious. I cut the pork into pieces, put on the rub & browned with the sauté button. Added all the liquid ingredients & set to manual for 60 minutes. Did natural release. Took pork out, shredded & reduced the sauce after skimming fat & then put shredded pork back into the pot. Absolutely incredible & ✅ in little over an hour! Thanks for an amazing recipe, as always!!
That is so amazing to hear, Annette! Thank you so much! xTieghan
Just made these tonight and they are phenomenal!!
I love to hear that!! Thank you Sarah! xTieghan
What would your suggested cook time be for the pork if I used the instant pot?
Hey Evan, how large is your pork? I would do 45 minutes on high pressure, but I haven’t tested this so it’s really hard to say for sure. Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan
What do you do with the sausage after its coarsely chopped?
Stir the sausage in with the pork. Recipe is all fixed! Let me know if you have questions.
When you make the slaw… How long can they be left mixed? Are the poblano left raw too or steamed and seeded? Did you only mix a little of the scads I with the peppers?
Hi! You can leave it in the fridge for up to 2 days and leave the peppers raw. Let me know if you have questions. Hope you love this!
Made this, topped a dollop of pulled pork with Stubbs bbq sauce and “The Lady’s Coleslaw”. Superb. Love the crock pot method.
Yay!! Thanks so much. I am so excited you loved this!
I love pulled pork… sounds wonderful! Thanks so much for coming to share at Super Saturday Show & Tell last week! I hope you’ll come back again today and party again… http://www.whatscookingwithruthie.com! xoxo~ Ruthie
Thanks so much, Ruthie!!
I made this & it was wonderful. I wanted to drink the sauce!! The avocado crema was super too!!
Love your site.
YA!! I am so happy you loved this!! Thanks for trying it, Annette!