It’s easy to be lazy. Case in point: this blog has not been updated in two months (thank you very little, seasonal work schedule), and – let’s be honest – this one certainly isn’t exactly going to be “War and Peace”. But sometimes being lazy can yield surprisingly delicious results – at least when they’re intelligently employed.
Semi-stealing a page out of the Sandra Lee school of cooking and opening bottles, this meal is really more assembly and patience than straight-up cooking, but hey, it’s the summer, and there are apparently more pressing things at hand. Why toil in the kitchen when lemonade and gin go so well together after a 10-hour work day? This recipe utilizes my favorite meat (pork), my favorite cooking device (the slow cooker), and a few pre-packaged ingredients, which I will rationalize now:
Pre-shredded Cole Slaw Mix: First, you can’t shred cabbage that finely and simultaneously keep all of your fingers. Second, have you ever shredded an entire cabbage?? You have enough coleslaw for like three weeks. I enjoy coleslaw, but I also like moderation.
Rudolph’s Coleslaw Dressing and Garland Jack’s Barbeque Sauce: Could you or I make either one of these and have what would probably be a superior product? Yes, but these are both very good prepackaged products, and if I can get 90 percent of the flavor for less money and lot less work…well…please refer to the first sentence of this post.
Lastly, I enjoy pineapple in my coleslaw. I understand that not everyone does, though I do not understand why. The irony in this is that, for all of the other shortcuts I’m taking, PLEASE USE FRESH PINEAPPLE. That is all.
Is this a porterhouse from Murray’s? No. But it is an eminently edible meal pretty much every day of the week. AND I’M NOT ONE TO BRAG, but this was the concoction that earned me the title of “Chef Max” at Ston’s bachelor party last year. So I have that going for me – which is nice.
What you need:
3-lb. pork butt or shoulder
1 tsp. salt
1 tsp. pepper
1 tsp. cayenne
2 tsp. brown sugar
1 c. chicken broth
1 package of pre-shredded coleslaw mix
1 c. diced fresh pineapple
1 bottle Rudolph’s Coleslaw Dressing
½ bottle Garland Jack’s Barbeque Sauce
1 package of King’s Hawaiian Rolls
Trim excess fat. Season the pork with salt, pepper, cayenne and brown sugar, ideally the night before, but at least an hour ahead of time.
Heat some oil over medium-high heat in frying pan. Sear the pork on each side for around 6 minutes.
Transfer the pork to a slow cooker and add 1 cup of chicken broth. Cook on low setting for 8 hours.
Meanwhile, make coleslaw by (PAY CLOSE ATTENTION) mixing the coleslaw dressing into the coleslaw mix. Refrigerate for at least 30 minutes.
Once pork is cooked, place in a bowl and let rest for 10-15 minutes. Shred pork with forks, and add sauce to your liking (I personally don’t like drowning it, but to each his or her own).
Fill rolls with generous helping of both pork and coleslaw (yes, both go on the sandwich). Serve with aforementioned gin and lemonade.