SHREDDED MEAT RECIPES: Shredded Beef Sandwiches with Broccoli Slaw . . . Slow Pulled Pork Sandwiches
Shredded Beef Sandwiches with Broccoli Slaw 2 cups broccoli slaw mix 3 tablespoons mayonnaise 1 teaspoon cider vinegar 1/4 teaspoon each: celery seed, salt Freshly ground pepper 2 cups shredded cooked beef pot roast 4 kaiser or onion rolls 4 leav...
Shredded Beef Sandwiches with Broccoli Slaw
2 cups broccoli slaw mix
3 tablespoons mayonnaise
1 teaspoon cider vinegar
¼ teaspoon each: celery seed, salt
Freshly ground pepper
2 cups shredded cooked beef pot roast
4 kaiser or onion rolls
4 leaves Boston lettuce
Dijon mustard (optional)
Place broccoli slaw mix into a medium bowl; stir in mayonnaise, vinegar, celery seed, salt and pepper to taste.
Mound beef on bottom buns; top with slaw. Place lettuce leaf on each. Spread top bun with mustard, if desired. Place top buns on sandwiches.
Yield: Serve 4.
Approximate nutritional analysis per serving: 416 calories, 44 percent of calories from fat, 20 grams fat (5 grams saturated), 58 milligrams cholesterol, 33 grams carbohydrates, 25 grams protein, 570 milligrams sodium, 2 grams fiber.
Slow Pulled Pork Sandwiches
1 large yellow onion, peeled, thinly sliced
2½ to 3 pounds pork shoulder roast, trimmed of excess fat
1 cup water
2 12-ounce bottles favorite tangy barbecue sauce
Buns or rolls for serving
1 tablespoon yellow miso paste
2 teaspoons Dijon mustard
1 tablespoon honey
2 tablespoons rice vinegar
3 tablespoons canola oil
2 teaspoons sesame oil
6 cups thinly sliced Napa cabbage (about ½ large head)
3 carrots, grated
4 green onions, sliced
1 5-ounce can sliced water chestnuts, rinsed and drained
1/3 cup roasted peanuts or sliced almonds
Place half the onion slices in bottom of slow cooker; add pork, water, half the barbecue sauce and remaining onion slices. Cover and cook on medium 8 to 10 hours, stirring occasionally to break up the pork.
Meanwhile, make the slaw.
In a large bowl, whisk together the miso, mustard, honey and rice vinegar. Slowly whisk in the canola oil and sesame oil until well blended and emulsified. Add the cabbage, carrots, green onions, water chestnuts and peanuts and toss to combine. Cole slaw may be made a day ahead. Cover and chill until ready to serve.
When the pork is done, stir in the remaining barbecue sauce. Serve on warmed buns topped with the Napa Slaw or serve the slaw on the side.
Note:You can cook the pork in a baking or roasting dish that has a lid (or cover with foil) at 325 degrees for 2 to 3 hours or until the pork is fork tender.
Yield: Serves 8.