Pork Sandwiches with Cilantro-Jalapeno Slaw

Today’s recipe is more about the slaw than the pork. I used my Coca-Cola shredded pork for this sandwich, which I posted here in March. If you haven’t made it yet, please do so. Thank you. You don’t have to use pork. You can use any shredded meat like chicken or a braised brisket. The beauty here is the slaw! I usually add twice as much slaw as meat. The medley of meat drippings and creamy dressing from the slaw create a flavor explosion that is quite sinful. I apologize now for corrupting you. I won’t hold it against you if you slurp it up and lick your fingers.

Pork Sandwiches with Cilantro-Jalapeno Slaw
Serves 12

Ingredients
Pulled pork
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 Coca-Cola

Slaw
½ heads cabbage, sliced thin
½ heads purple cabbage, sliced thin
1 whole jalapeno, halved lengthwise and thinly sliced
½ cups whole milk
½ cups mayonnaise
1 teaspoon white vinegar
1 tablespoon sugar
¼ teaspoons salt
¼ teaspoons cayenne pepper
2 cups cilantro leaves, barely chopped

12 tablespoons butter
12 whole good quality Kaiser or deli rolls

Directions
Pulled Pork: Peel the onion and cut it into wedges. Lay them in the bottom of a large slow cooker.

Generously salt and pepper the pork roast, then set it on top of the onions in the pot. Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Coke. Place lid over pot, then cook for ten hours.

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, and 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.

Slaw: Combine shredded cabbage and sliced jalapenos 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.

Sandwiches: 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, and then REALLY load them up with the slaw.