Tuesday, October 4, 2011

Pulled Pork Sandwiches with Pickled Red Onions, Jalapeno Coleslaw, & Fried Pickles

I know the title is a mouth-full right? But trust me, these sandwiches are awesome. Normally on a Pulled Pork Sandwich, there is pulled pork, BBQ sauce, coleslaw, and pickles. So I decided to make an updated, crazy, over-the-top sandwich that we would both love. Instead of plain creamy coleslaw I kicked it up a bit by making creamy jalapeno coleslaw. I especially LOVE this slaw. It's spicy, sweet, & creamy. It will really be one of my go-to sides for BBQ's. Since we were already making some fried pickles, I thought, why not put them on my sandwiches instead of just plain pickles. But then I was worried that I would lose the acidity that the pickles usually provide, so I made some pickled red onions to replace that missing factor. These sandwiches are so bizarre, but seem to work so well. We really loved them and I know we will be making them soon (especially the coleslaw)! Enjoy :)
Pulled Pork Sandwiches with Pickled Red Onions, Jalapeno Coleslaw, & Fried Pickles
For the Dry Rubbed-Pulled Pork:
2T Salt
4T Brown Sugar
4t Garlic Powder
4t Onion Powder
2t Ground Cumin
2t Chili Powder
2t Black Pepper
1 5lb Boston Butt

Creamy Jalapeno Coleslaw:
3C Coleslaw Mix
3-5 Green Onions, Chopped (depending on how much onion you like)
2 Large Jalapenos, Diced
2T Candied Jalapeno, Diced (or you can use pickled jalapenos and add a little more sugar)
¼C Mayo
¼C Sour Cream
1t Yellow Mustard
1t White Vinegar
1t Sugar
1t Lemon Juice
Salt & Pepper, To Taste 

For the Pickled Red Onions:
½C Red Wine Vinegar
½C Water
2T Sugar
½t Salt
¼t Red Pepper Flakes
1 Large Red Onion, Peeled & Sliced

For the Fried Pickles:
1 24oz Jar of Dill Pickle Slices
1t Garlic Powder
½C Hot Sauce
½C Buttermilk
1Q Peanut Oil, For Frying 
1 ½C Self-Rising Flour
¼C Self-Rising White Cornmeal
Salt & Pepper, To Taste
For the Pulled Pork Sandwiches:
Toasted Buns
Oven-Roasted Pulled Pork
Creamy Jalapeno Coleslaw
Prepared Pickled Red Onions
Fried Pickle Slices
BBQ Sauce

1. To Make the Oven-Roasted Pulled Pork: Mix together all of the seasonings and rub the spice blend all over the pork and marinate the pork overnight, covered, in the refrigerator. The next day, preheat the oven to 300 degrees F. Put the pork in a roasting pan and bake for 6 hours, or until an instant-read thermometer registers to 170 degrees. Remove the pork from the oven and transfer to a large platter and allow the meat to rest for about 10 minutes. While still warm, take two forks and pull the meat to form shreds.
2. To Make the Creamy Jalapeno Coleslaw: In a medium-mixing bowl, whisk together the mayo, sour cream, mustard, sugar, lemon juice, fresh jalapeno, and candied jalapeno. Toss this mixture with the coleslaw and green onions until completely coated. Set it aside until ready to assemble the sandwiches.
3. To Make the Pickled Red Onions: Heat the vinegar, sugar, salt, and red pepper flakes in a saucepan until the sugar has dissolved. Pour the mixture over the sliced red onions in a jar and let it cool completely. Store in the refrigerator until ready to use.
4. To Make the Fried Pickles: Drain the juice from the pickle jar and refill the jar with garlic powder, hot sauce, and buttermilk. Marinate for at least 30 minutes. Heat your oil in a deep fryer to 350 degrees. Once the pickles have marinated, drain them from the buttermilk mixture. In a mixing bowl, whisk together the flour, cornmeal, salt, and pepper. Toss the pickles in the dry mixture to coat thoroughly. Shake off the excess flour and deep-fry the pickles in batches for 3-5 minutes. When golden brown, remove the pickles from the oil and place on a paper towel to drain. Sprinkle with salt, and then stack them onto your pulled pork sandwich.
5. Assemble the sandwiches by stacking the pulled pork, BBQ sauce, jalapeno coleslaw, pickled red onions, and fried pickles onto toasted buns and enjoy.

No comments:

Post a Comment