HEY, did you know that…I LOVE
Yeah, Not sure if I told you all that before!!
So usually when I say that, you know it’s a recipe from her!
But first things first…Normy and I went hiking this weekend! Those who know me, know I LOVE to hike! I mean not as much as cooking, but it’s pretty high up there! I have lived in Colorado my whole life and well I LOVE seeing those Rocky Mountains! LOVE! People need water, well this girl needs her mountains!
Normy likes to hike too
■1 whole Onion, Peeled And Quartered
■1 whole Pork Butt (pork Shoulder Roast)
■Salt And Pepper
■1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
■2 cans Cola (Dr Pepper, Coke, Etc.)
■2 Tablespoons Brown Sugar
■12 whole Good Quality Kaiser Or Deli Rolls
■12 Tablespoons Butter
■1/2 head Cabbage, Sliced Thin
■1/2 head Purple Cabbage, Sliced Thin
■1 whole Jalapeno, Halved Lengthwise And Thinly Sliced
■1/2 cup Whole Milk
■1/2 cup Mayonnaise
■1 teaspoon White Vinegar
■1 Tablespoon Sugar
■1/4 teaspoon Salt
■1/4 teaspoon Cayenne Pepper
■2 cups Cilantro Leaves, Barely Chopped
Preheat oven to 300 degrees.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.)
Combine shredded cabbage
and sliced jalapeno in a bowl.
In a separate bowl mix milk, mayonnaise, vinegar,
sugar, salt, and cayenne.
Pour over cabbage.
Toss to combine.
Cover and refrigerate two hours.
Before serving, toss in cilantro leaves.
Butter both halves of Kaiser rolls, then brown them on a griddle or skillet until golden and crisp on the surface. Load up each sandwich with shredded pork,
then REALLY load them up with the slaw.
The magic is in the combination of the hot liquid from the meat and the cool, creamy liquid from the slaw.
This sandwich will make your hubby really happy!