Nothing is better than finding meals that can pull double duty, like pulled pork… cook once, eat twice! The pork I am cooking today will be used to make Pulled Pork Sandwiches tonight and Cafe Rio style pork tacos tomorrow.
Pulled Pork is definitely a Make it Do kind of meal. It’s inexpensive and easy to prepare. If you watch the ads, you can sometimes find pork as low as .99¢ a pound. That’s what I paid for the pork shown above. More often it goes on sale for $1.29 a pound, which is still a great deal. When it goes on sale, I buy a lot and freeze it.
It is perfect for a large crowd (I’ve made it for 70 people) or just for your family.
Here’s how I make it:
I start with boneless country-style pork ribs. I estimate 2-3 servings per pound (depending on the appetites.) Today I am cooking 7 pounds, enough for tomorrow’s dinner and leftovers.
1. Fill an oven proof pan with a tight fitting lid with the pork. Season generously with kosher salt and pepper on all sides. (and I mean generously!)
2. Cook in the oven at 250 degrees for 6-8 hours or until falling apart.
3. Using two forks, pull the pork apart and separate out the fat. (this is where my dog Finn comes in and helps out– Waste not, Want not)
4. You can either mix BBQ sauce in with the pork, or squirt some on top of each sandwich. My husband and I love spicy sauce, my kids like mild, so we all just top our own. We serve it on a hamburger bun. I love to put cole slaw right on my sandwich.
Speaking of cole slaw, the cabbage I bought will also have a double duty- cole slaw with the sandwiches and I set aside some of the shredded cabbage to top the tacos… that’s one less thing to do for dinner tomorrow.
I have tried about 5 different cold slaw recipes in the past couple of years looking for the best cole slaw around. After all that trial, our favorite recipe (so far) is from Bobby Flay. I must warn it is not for everyone… it is not the traditional sweet cole slaw. True to Bobby Flay, it’s got a little kick. But just in case I totally scare you off, keep in mind my seven year old daughter Lily is so crazy for it, she wants seconds and thirds. (So it’s not really too spicy.)
Here is the recipe from Bobby Flay compliments of Food Network:
Green Onion Cole Slaw
- 1 cup coarsely chopped green onions
- 1/4 cup red wine vinegar
- 2 serrano chiles
- 2 tablespoons mayonnaise
- Salt and freshly ground black pepper
- 1/2 cup pure olive oil
- 1 head purple cabbage, finely shredded (I use green cabbage)
- 1 small red onion, halved and thinly sliced
- 1/4 cup freshly chopped cilantro leaves (My favorite!)
Place the green onions, vinegar, chiles, mayonnaise, salt, pepper and oil into a blender and blend until emulsified. Place the cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper, to taste.
Check in with me next week for the wonderful Cafe Rio style pork recipe from my brother Jordan. For those of you who don’t know Cafe Rio, it is a very popular and delicious Mexican Grill with locations in Utah, Idaho, Nevada and Arizona. You’re going to love to make their delicious food right at home (for a fraction of eating out.)