I have a serious love-hate relationship with my crock-pot. It should be a great tool for getting a meal on the table without having to stay home all day but it often makes food tastes flat and muddy. My extremely active toddler has been keeping me busier than I could ever imagine, dishes pile up, the house is in shambles, he eats a lot of breakfast for dinner and I’d like to have a real meal ready by the time we come home from our busy day of sandboxing.
Torrential rains soaked us through yesterday, it was a busy wet day, I had a pork shoulder in the crock-pot, by all accounts it should have been delicious, and if I had braised it in the oven it would have been delicious but by the time I took it out of the crock pot, it had that muddy crock pot smell that I can’t stand. I dumped the braising liquid, pulled the pork and ran out and got a high quality BBQ sauce to save dinner. What a pain in the ass. I am determined to figure out how to make a pulled pork that isn’t covered in sugar and ketchup that is tasty from the crock pot. BBQ sauce and this stellar coleslaw saved the meal, it’s incredibly fresh with lime and cilantro and jalapeno spicy yet cool from the coconut milk – a great topper to (sub-par) pulled pork.
Anyone have any secrets to share for making fantastic crock-pot pulled pork?
jalapeno coconut coleslaw
4 cups shredded green cabbage
2 cups shredded purple cabbage
4 green onions, sliced thin
1/2 cup coconut milk
1/2 jalapeno, rough chopped – seeds included
1/2 cup cilantro + handful for garnish
1 clove garlic
juice of 1 lime
1/4 cup water
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
Put shredded cabbage and green onion into a serving bowl. In a wide-mouth mason jar, or container for immersion blending – add remaining ingredients. Blend until smooth – taste for seasoning, add more lime, salt and/or pepper if necessary. Top with cilantro and allow coleslaw to sit for at least 20 minutes. Salad keeps well in fridge for a day.