There is no getting around it, this is a time-consuming recipe, BUT SO worth the effort. You will likely have left over pulled pork, so think about Pulled Pork Tacos, Nachos, Cubanos, and even Breakfast Burritos – see my version here. I had to hunt to find gluten free slider rolls, but Golden Bakehouse brand worked out great. I get the goat cheddar from Trader Joes, and the BBQ sauce, Lillies, is well distributed and is one I found to be both flavorful and naturally low in sugar and has a fairly clean label. Although this recipe may take some time, the good news is all the items can be made ahead of time and used the following day or two. You might want to freshen up the slaw with a bit more chopped cilantro, otherwise, it’s great for a good five days in the fridge.
Ingredients
For the Pork Rub:
Coriander, 1 Tsp.
Cumin, 1 Tsp.
Chipotle Chile Powder, ½ Tsp.
BBQ Rub (any basic rub), 2 Tbs.
Raw Coconut Sugar, 2 Tbs.
Smoked Sea Salt, 1 Tsp.
Pork Butt or Shoulder (bone in), 1 Med. to Large – fat trimmed
For Slow Cooker:
Cider Vinegar, ,2 Tbs.
Balsamic Vinegar, 3 Tbs.
Soy Sauce, 2 Tbs.
Water, 1 Cup
For the Pickled Red Onions:
Red Onion, 1 Large, thinly sliced
White Wine Vinegar, 2 Tbs.
Cider Vinegar, 2 Tbs.
Water, Enough to cover the onions
Salt and Pepper, to taste
For the Slaw:
Mango, 1 Large Semi-Ripe, matchstick sliced
Jalapeno, 1 Large (seeded – matchstick sliced
Jicama, 1 Small to Med. – matchstick sliced (see notes for short cut)
Red Bell Pepper, 1 Med. matchstick sliced
Cilantro, 1 Bunch – chopped.
For the Slaw Dressing:
Mayo or Follow Your Heart’s Mayo, ½ Cup
Lime, 1 Large, juiced
Cider Vinegar, 2 Tbs.
Agave Syrup, ½ Tsp.
Cumin, 1 ½ Tsp.
Coriander, 1 Tsp.
Salt and Pepper
Gluten Free Hawaiian Rolls
Canyon Bakehouse suggested, 1 Roll per serving, halved
Goat Cheddar Cheese , 2-4 thin slices per half roll
Barbecue Sauce, For drizzling (less than 1 Tbs. per sandwich
Lillie’s suggested)
Please buy organic whenever possible!
Preparation
For the Pulled Pork:
Prep a slow cooker – set to low and pour the slow cooker liquids in to warm up.
Glove up and rub that pork! Combine all the ingredients for the rub and generously rub all sides of the pork butt. Meanwhile prep a heavy bottomed stock pot or deep sided sauté pan (large enough to hold the pork easily). Heat up a small amount of olive oil – about one tablespoon and heat the pan on high for a good minute, but not quite at smoke point. Place the pork in the pot (start with the side with the most fat visible) and sear the port for at least one minute per side or until each side is nicely browned. The pork may sizzle and splatter; I use an oversized lid to protect me from splattered oil. Transfer the seared pork to the slow cooker and cook on low for at least seven hours or until the pork shreds easily with a fork.
Shred the entire pork – tossing both large chunks of fat and the bone.
At this time, the pork can be used immediately to make the sandwiches OR can be used at a further date – if so, refrigerate WITH the juices in a tightly sealed container. * Upon thawing, skim off the excess fat.
For the Pickled Red Onions:
Slice a large Red Onion and immerse it in a mixture of the vinegars, water and salt and pepper. Set aside, they will take on a pickled flavor in about two hours.
For the Slaw:
Combine the sliced vegetables and chopped cilantro and toss with the dressing. Salt and Pepper to taste. It may not seem that there is enough dressing, but the juices from the fruits and veggies will seep out and add liquid to the slaw as it “marinates”.
**Mango and Jicama are both the more challenging items to cut up into thin matchstick pieces – it may help to buy them pre-cut from the produce section. Jicama now comes in “tortilla” cut slices, that option is ideal for this recipe.
Assemble the Sandwiches:
If the pork has been refrigerated, warm it up either in the microwave or on a skillet – you will want the pork to be as juice free as possible.
Arrange a small line-up of all of the ingredients or fix ‘ins – rolls, sliced goat cheddar, pulled pork, the slaw and the pickled red onions.
Place three to four strips of goat cheddar (this cheese is comes in long flat block cut, so the slices will long and thin (2 ½” by ¾”) on one side of the roll. Place in toaster oven and toast until the cheese is melty.
Arrange a heaping ½ cup of warmed pulled pork over both sides, pile on another half cup of the jicama slaw, add a small bunch of pickled red onions, then drizzle lightly with BBQ sauce (even a few drops will work) and finish with chopped cilantro for garnish.