Nothing says “man food” like pork barbeque, and having a great recipe to make and share with friends will almost certainly give you the grill-master status. Combine the Mexican BBQ pork with some kicking jalapeño slaw, and the party is on.
This recipe serves up to 16-20 sandwiches, which is enough for a crowd and can be thrown together to start cooking in just twenty minutes.
Also, it makes some amazing leftovers (think carnitas, tacos, burritos, and nachos!), so there’s nothing not to love about this meal.
Keep in mind to allow 5-6 hours for this pork to get happy in your slow-cooker. Most cookers automatically go to the “warm” setting after the programmed time, so you’re covered if you’re doing other things when it finishes.
Start with a good 6-8 pound cut of pork roast, typically called a pork shoulder or pork butt. This is a great, flavor-filled cut of meat that just gets better every hour in the slow-cooker. It also has a bone that will be removed prior to serving. For easy clean-up, do yourself a favor and purchase some slow cooker liners while you’re shopping for ingredients. A 6-quart or larger slow-cooker is recommended for this recipe so that the pork fits comfortably and cooks evenly.
Mexican BBQ Pork
- 1 onion
- 6-8 pound pork shoulder or pork butt
- 2-1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons cumin
- 2 Tablespoons brown sugar
- 1 can chipotle peppers in adobo sauce (11 oz. can)
- 16-20 good-quality rolls or buns for serving
- 1 stick butter (1/2 cup) for grilling rolls, if desired
- BBQ sauce of your choice
- 1/2 head green cabbage, thinly sliced
- 1/2 head purple cabbage, thinly sliced
- 1 whole jalapeño
- 1/2 cup milk (whole or 2%)
- 1/2 cup mayonnaise
- 1 teaspoon white vinegar
- 1 Tablespoon white sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups cilantro leaves, roughly chopped
- Tortilla chips and salsa
- Refried beans or black beans
- Freshly cut wedges of cantaloupe or watermelon
Insert a liner into the slow-cooker. Remove the outer layer of onion and roughly chop the onion before placing in the bottom of the slow-cooker. Now it is time to brine the pork shoulder. Even though the wet brine is the most common brine, we are going to use the dry brine for this recipe. Mix salt, pepper, cumin and brown sugar to make a dry rub. Rub it all over the pork. For even more flavor, brown the pork roast in a large skillet for 3-4 minutes on each side. If you’re in a hurry, just toss the pork onto the onions.
Once the pork is in the slow-cooker, pour a can of chipotle peppers on top, and cover with slow-cooker lid and set timer for 6 hours on low. At 6 hours, if the pork isn’t falling off the bone and easily shredding, cook for another hour or two.
For the slaw, thinly slice green and purple cabbage. (If you only get one head of cabbage that’s OK. The green and purple cabbage is just impressive-looking.) Then cut the jalapeño in half lengthwise and thinly slice. If you want less kick, remove the seeds before slicing. Toss the cabbage and jalapeño pepper together. In a separate bowl, make the dressing by mixing milk, mayonnaise, vinegar, sugar, salt and pepper. Toss with the cabbage mixture, cover and let it get happy in the fridge for several hours. Go ahead and chop the cilantro, but wait to add it until right before serving.
After six hours or so when the pork is falling off the bone, remove the pork roast to a large cutting board. Remove the bone, roughly chop the pork and then shred it with two forks. Skim off any large pieces of fat or grease from the liquid remaining in the slow cooker. Add the meat back into the slow cooker to absorb juices and keep warm until ready to serve.
Butter and grill the rolls for serving if you really want to go gourmet. Then, top the bread with delicious pork, barbeque sauce of your choice and creamy jalapeño slaw.
The texture and flavor combinations of this meal will have you coming back for more, and as a bonus, your house will smell amazingly delicious. If you and your friends don’t devour it all immediately, you’ll most likely enjoy some leftovers that will make good eats for several days.
If you end up trying the recipe, let us know what you think! Leave a note in the comments below.
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