Pickled Onion And Cilantro Coleslaw For Pulled Pork Recipes

PULLED PORK TACOS WITH PICKLED RED ONIONS AND CILANTRO PESTO

Steps:

• Puncture a few slits in the fat of the pork.
• Mix together the first 8 ingredients.
• Rub all over the pork.
• Cover and refrigerate for at least two hours, but best overnight.
• Heat a large skillet to medium-high. Add olive oil. Brown pork on all sides.
• Place in Crock Pot. Add 1 beer and 2 cups chicken stock. Cook on high for 6 hours or until falling apart.
• Thinly slice 1/2 of a large red onion.
• Place in a large mason jar with apple cider vinegar, 1 tsp salt, and 1 tsp black pepper. Let sit for at least three hours or overnight.
• In a food processor pulse together the pumpkin seeds, cilantro, and garlic. Add salt, pepper, olive oil, water, sour cream, and lime juice.
• If the mixture is too thick, add a little more water, it should be the consistency of pesto.
• Heat oven to 350 degrees. Once the pork is done cooking begin shredding the meat with two forks.
• Place in a bowl and add a few cups of the pork juices to the meat so that it is very moist. Wrap tortillas in tin foil and heat in a 350 degree oven for 10 minutes.
• To assemble the taco, place a generous amount of pork in the tortilla. Add a few dollops of cilantro pesto and top with pickled red onions.

TANGY COLESLAW FOR PULLED PORK

Steps:

• Combine cabbage and red onion in a large bowl.
• Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
• Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.

PULLED PORK SANDWICHES WITH PICKLED ONION SLAW

Steps:

• Sprinkle salt over entire pork shoulder and place in a slow-cooker with crushed garlic, cumin seeds and 1/4 cup vinegar. Cover and cook on low heat for 7 hours or high heat for 5 hours. Pork should shred easily and be very tender.
• Meanwhile, make slaw by whisking together remaining 1/4 cup vinegar, sugar and celery seed; toss with onions. Let sit up to 3 hours. Stir in cilantro just before serving.
• Remove pork from juices and cool slightly, then shred and cut into small pieces. Strain juices and pour off fat. Mix 1 cup of the juices with barbeque sauce and hot sauce to serve with pork; discard remaining juices.
• Serve pork on brioche buns piled with onion slaw and drizzled with sauce. Pork can be made a day in advance.

PICKLED COLESLAW

Steps:

• Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
• Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
• Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.