Monday, June 21, 2010

Wednesday: Asian Pulled-Pork Sandwiches with Waldorf Coleslaw

Need a break from making dinner one night? Pop all the ingredients for this tasty sandwich into the slow-cooker one morning, and VOILA you have am effortless meal for dinner.You can also make the coleslaw the night before, but make sure you don't mix the dressing in until it is ready to be served. Our family loves coleslaw, and I couldn't wait to try this Waldorf version of it. It did not disappoint, and went well with the pulled-pork sandwiches. 
Most of the meals I make, I take pictures of them outside where the light is so much better than in our dark house. Since our backyard is shaded when dinner time comes, I usually have to take pictures in our front yard that still has some good sunlight hitting it. There are two thoughts that come to mind when I do this nightly routine: My neighbors probably think I'm crazy and are coming up with all kinds of stories about WHY I would be taking pictures of our food. Or, they might think I have this huge ego about what I make and am displaying this yummy food to the whole neighborhood to show off my mad cooking skills.

Sandwich Recipe
5 servings
1/4 cup soy sauce (low sodium preferred)
1/4 cup hoisin sauce
1 1/2 TB ketchup
1 1/2 TB rice vinegar
4 TB honey
2 garlic cloves, minced
1 TB fresh ginger, peeled and grated
1 tsp dark sesame oil
1 tsp Chinese five-spice powder (both hoisin and five-spice powder can be found at your local grocery store in the asian food aisle)
2 lbs butt pork roast, trimmed of fat and cut into 2 inch chunks (beef brisket works too)
5 buns or english muffins 

1. Add soy sauce through five-spice powder into a slow cooker and whisk to combine. Add pork and mix to combine. Cover and cook for 8 hours. (Note: If you have a newer model slow cooker like I do, you might want to check the pork after 4 hours. That's when mine was done. Newer models seem to run a LOT hotter than the older ones. Anybody else experiencing this? )
2. When pork is done, take out of slow cooker, shred with two forks. 
3. Add shredded pork back to sauce in slow cooker. Place on two toasted bun halves with sliced onion and fresh sliced tomatoes. Serve with Waldorf coleslaw.

Waldorf Coleslaw Recipe
6 servings
1/4 cup orange juice
1/4 cup yogurt
2 TB mayonnaise
1 TB lemon juice
1 TB agave syrup, maple syrup or honey
8 oz coleslaw mix or broccolini mix
1 Granny smith apple, cored and thinly sliced
1 cup celery, chopped
1 cup red seedless grapes, halved
1/4 cup walnuts, toasted and chopped

1. In a large bowl, whisk orange juice through syrup together. Add the rest of the ingredients to the dressing, and toss to combine. Refrigerate up to 2 days.


Plan and Prep Ahead

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner.

~Make coleslaw ahead of time and keep refrigerated. 
~Make slow-cooked meal ahead of time, keep refrigerated, and warm up when ready to use.


Who likes to CHANGE IT UP? 

~This recipe can be made with chicken breasts, beef brisket, etc. use your favorite meat.  
~Instead of apples try to diced peaches or pears. 
~Replace grapes with blueberries or pitted cherries. 
~Add dried cranberries, raisins or dried cherries.


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