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Pulled Pork Sandwiches with Cajun Slaw

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Ahhh, the pulled pork sandwich:  the ultimate comfort food and – quite possibly – the best make-ahead, crowd-pleasing choice to feed a large group. This shredded pork pork is tender, a little bit tangy, and flavorful enough to stand on it’s own, sans BBQ sauce. Oh, sure, set a bottle of sweet and a bottle of vinegar-based sauce out to avoid a revolt, but it isn’t completely necessary because you’ll have a vibrant secret weapon: Cajun Slaw. Let us tell you that we aren’t slaw fans. Raw cabbage dripping with strange, overpoweringly horseradish-y sauce doesn’t really appeal to us. But this is a broccoli-based slaw with bell peppers and it imparts a pleasantly sweet and very fresh component to the pulled pork. Make the pork the day before (or let it cook overnight) and all you’ll have to do the day of is whip up this heavenly cajun slaw to yield the prettiest little sandwiches you ever did see.

Tips (unsponsored): Grab some cornichons (we find ours at Ralph’s, our local Kroger brand store) and festive toothpicks to make these look extra special.

There are a few different varieties of “horseradish” in the grocery store condiment isle. You’ll see things labeled “horseradish sauce” where they’ve added other ingredients to make them smooth and creamy – we assume that these are meant to accompany deli sandwiches and the like. We use this “prepared horseradish” that we find at our local Kroger brand store. You probably can’t go too wrong with anything labeled “horseradish” so don’t stress over it.

You can find broccoli slaw at most grocery stores now. We most commonly find ours at Ralph’s (Kroger) and Trader Joe’s.

This slaw really is a brilliantly colorful addition to a bland-looking sandwich. Be sure to slice your bell pepper very thinly so that the texture is in keeping with the julienne slice of the broccoli and carrot.

As you prepare and enjoy these sandwiches with those you love, teach them a few things about the ingredients:

  • Bell peppers offer important vitamins that help to keep you from getting sick, like vitamins C and E.
  • Carrots are one of the best things to eat to prevent heart disease.
  • Broccoli is great for getting rid of any toxins in your body.

Let’s learn a few things about the Cajuns in honor of this slaw:

  • The word “Cajuns” is probably just the mispronunciation of the word “Acadiens” (migrants from Canada to Louisiana).
  • So much of the Cajun lifestyle did and continues to revolve around the Roman Catholic religion.
  • Cajun food is largely influenced by the crops available close to home, such as rice, peppers, shrimp and crawfish.

We are going to refer you to Jamie of My Baking Addiction for this awesome, 5-step recipe. Thank you, Jamie! The only change we make is that we cook a lot more at one time than she does. We use about 14 lbs. of pork shoulder from Costco and separate it into 2 crockpots (just borrow a second crockpot from a neighbor). Instead of leveling off our teaspoon and tablespoon measurements of each ingredients we heap them since we are using more pork than the recipe calls for (you will double the other ingredients listed in total and put a single listed portion in each crockpot. For example: each crockpot will get 1 vidalia onion, 2 T brown sugar, etc.). Our pork (about 7 lbs. in each two crockpots) seems ready after 9 hours of cooking on high. These 2 crockpots of pork will feed 28-32 people.

When making this large amount of pork, we find that doubling this slaw recipe yields plenty:

Cajun Slaw
 
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Prep time
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Author:
Difficulty: easy
Serves: 4-6 servings
Ingredients
  • ½ cup mayonnaise
  • 2 tablespoons Creole or whole-grain mustard
  • Juice of 1 lemon
  • 1.5 tablespoons drained horseradish
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons brown sugar
  • 1 12-ounce package broccoli slaw mix
  • 2 small bell peppers (1 red, 1 orange), thinly sliced
  • 3 scallions, thinly sliced
Instructions
  1. Whisk the mayonnaise, mustard, lemon juice, horseradish, Cajun seasoning and brown sugar in a small bowl.
  2. Toss the slaw mix, bell peppers and scallions in a large bowl.
  3. Add the mayonnaise dressing and toss to coat.

Adapted slightly from: Cajun Slaw

Charcuterie or Antipasti Spread

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charcuterie or antipasti 1 - 1

What does charcuterie mean anyway? Firstly, let’s get the pronunciation down: “sharkooduhree.” It is a French word and basically means “cooked meat.” You may find a “charcuterie plate” on the menus of quality restaurants, but there is no reason why you can’t enjoy one right from your own home with those you love. So then what is an antipasti plate or spread? Antipasti is Italian and really just means “before the meal,” and typically includes cured meats, cheeses and pickled vegetables. We are NOT experts, but you could use “charcuterie” when referring to your meats and “antipasti” when referring to your entire spread of goodies. However you refer to it, people absolutely LOVE to have options when eating, and a lovely charcuterie board or antipasti spread like this is the epitome of offering choices. You will be hailed for your genius and generosity.

charcuterie or antipasti cheeses - 1

Let’s talk about the cheese for a sec – you typically want a couple of options for hard cheeses and a couple soft. The most crowd-pleasing hard cheeses are a sharp cheddar-like cheese, such as Dubliner, and a parmesan. In the soft-cheese department, we are talking brie (you can eat the rind) and goat cheese. Above you will find a brie, a cranberry goat, and an Italian truffle cheese (semi-soft). The hard cheeses are Dubliner and an extra-sharp orange cheddar (because your picky eaters will identify with the orange cheese and know it equals cheddar. Tee-hee-hee). We love Trader Joe’s for cheeses and meats. The meat you see here is a multi-pack, consisting of prosciutto and 2 different salamis. We love the peasant bread and baguettes from Costco. We usually toast some and leave some soft.

charcuterie or antipasti condiments - 1

Your condiments are important because they allow people to individualize their choices even more, and people love to see which cheeses and meats taste best with which condiment. We like to have a good, whole-grain mustard, a preserve, such as cherry or raspberry, at least one olive choice, and a fresh or dried fruit, like Concord or Thomas grapes or dried currants (pictured above). Pickled vegetables such as jarred artichokes or peperoncinis make lovely additions. All the flavors these condiments contribute can be mixed and matched to make for fantastic sweet and salty combinations – a couple of our favorite combos are brie with preserves, and prosciutto with dubliner and mustard.

charcuterie or antipasti boxwood wreath fresh holly - 1

A nice, festive background is always pleasant. For our get-together, we had guests grab something to munch on in the backyard before it got too dark and cold, then we came inside for hot soup. This star battery-operated light fixture provided a delicate glow as the sun went down, and this fresh boxwood wreath and fresh holly (both from Trader Joe’s) lent some freshness and holiday cheer. This Himalayan salt board came from Trader Joe’s as well, by-the-way, and makes for beautiful presentation. You can heat it and serve things hot on it, or chill at (as we did here) to keep your meats cooler for longer. Genius.

boxwood wreath holiday decor - 1

Monte Cristo Crepes

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monte cristo crepes - 1

There is a magical place close to us called The Crepe Bar (unsponsored). We happened upon it by accident but don’t find ourselves back there a couple times a month by accident. It’s always bursting at the seams with hippies but somehow they let our un-cool, un-mustached selves enter. Their sweet and savory crepes are thoughtful and interesting – things we appreciate in a restaurant. All their savory crepes are served with a simple but beautifully dressed salad, so when we saw this in our latest Food Network Magazine, we had to try it. Plus, we love anything that says “Monte Cristo” on it, as we love sweet and savory dishes. If you haven’t had the pleasure of having a Monte Cristo something or other, it usually has something to do with a Swiss cheese, turkey and or ham, and a berry jam (along with powdered sugar and mustard, if you’re lucky). This crepe is everything one hopes for in a savory crepe, but you get your sweet fix in as well, thanks to the raspberry jam. The greens lend some freshness and nutrients for balance. P.S., this is an impressive (although not speedy) thing to serve holiday guests for brunch.

monte cristo crepes ingredients-1

Tip (unsponsored): You can use store-bought crepes, but they are a bit more dry and don’t hold up as well as the ones you will make at home. To make it less of an ordeal, make your crepes a day or 2 before, separate and stack between sheets of parchment paper, and store in the fridge in a large ziplock bag. This recipe made 12-13 smaller, homemade crepes.

We find that frisee (a delicate lettuce that resembles lace) is difficult to come across, so just use all spring green mix if you can’t find frisee.

Have your kids help you mix the raspberry mustard and hand you slices of meat and cheese to fill the crepes. Kids love feeling like an important part of an assembly line. As you prepare and eat this dish together with your family, teach them about some of the health benefits they are providing their bodies:

  • Mixed greens provide your body with vitamin K, which is great to help keep your bones strong.
  • Frisee contains vitamin A, which helps keep your skin from looking too dry.
  • It is said that mustard can help when your muscles hurt.

The Monte Cristo sandwich is said to have originated in California, but was inspired by the French Croque-monsieur, so let’s learn a few things about France and it’s people:

  • Rumor has it that the Croque-monsieur sandwich came about when workers in France left their sandwiches too close to a hot radiator and returned to find them melty and delicious.
  • How the Monte Cristo sandwich got it’s name is sketchy, but “The Count of Monte Cristo” is a classic and fantastic adventure novel written by a French author.
  • French parents used to have to choose the name of their new baby from an approved list. Today, the government can still reject a name if they want.

From: Monte Cristo Crepes

Monte Cristo Crepes
 
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Author:
Difficulty: Easy
Est. Cost: $17
Serves: 4 servings
Ingredients
  • ¼ cup seedless raspberry jam
  • ¼ cup dijon mustard
  • 2 tablespoons unsalted butter
  • 4 12 -inch crepes, or 12 smaller ones
  • 8 thin slices Black Forest ham (about 5 ounces)
  • 8 thin slices deli turkey (about 8 ounces)
  • 8 thin slices muenster cheese (about 4 ounces)
  • 1 5 -ounce package mixed greens (about 8 cups)
  • 1 small head frisee, torn into small pieces
  • 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper
Instructions
  1. Microwave the jam in a microwave-safe bowl until loosened, 20 to 30 seconds. Stir in the mustard; set aside.
  2. Heat ½ tablespoon butter in a large nonstick skillet over medium heat. Add 1 crepe; stack 2 slices each ham, turkey and cheese on one half of the crepe. Cook until the crepe just starts browning on the bottom and the cheese starts melting, 1 to 2 minutes. Fold the crepe in half over the filling using a spatula, then fold in half again to form a wedge. Flip the wedge and cook until the bottom is browned, about 30 seconds. Transfer to a plate. Repeat to make 3 more crepes. (Remove the skillet from the heat between batches if it gets too hot.)
  3. Toss the greens and frisee with the olive oil and a pinch each of salt and pepper. Serve the crepes with the raspberry mustard and salad.
Nutrition Information
Calories: 470 Fat: 23 g Saturated fat: 10 g Carbohydrates: 40 g Sodium: 1,540 mg Fiber: 4 g Protein: 29 g Cholesterol: 85 mg

 

Patty Melts with Apple Slaw

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patty melts with apple slaw-1

Patty Melts are almost always tasty, and this one’s no exception. What might be a little more unique to this one is that it’s only 457 calories, including the apple slaw. Yesssssss. The slaw is tangy and sweet, and tastes amazing piled on the sandwich. Beef, sauteed onions and melted swiss cheese is a threesome marriage made in heaven… that sounds wrong. But it tastes so right. Be sure not to overwork the beef, as this will result in a tough, dry patty. In fact, we like to rip the plastic wrap right off the beef and divide it right there in the foam tray by cutting it with a sharp knife, and then just barely molding it to form a patty. The less you handle it, the better. This is a really fun and delicious way to change up dinner time.

patty melts with apple slaw ingredients - 1

Tips (unsponsored): Good bread is a must for us when it comes to burgers and sandwiches. Check with a local bakery to see if they sell rye or marble rye and buy it from them. We snag ours through the drive-through at Kneader’s. It’s around $5 for a big loaf, more than enough for this recipe.

We mixed mayo and dijon mustard (as the recipe calls for) for half the family and mayo and whole grain mustard for the other half. Go with whatever your family like best!

Have your children help you combine the apples and vegetables for the slaw and spread the bread with dijonnaise. As you prepare and eat this dish together with your family, teach them about some of the health benefits they are providing their bodies:

  • The vitamins in red cabbage have been said to help you look younger longer.
  • Green apples are very high in fiber and help keep your digestive tract clean.
  • Rye helps you feel more full than other types of bread.

The patty melt is said to have originated in California, but it’s hamburger-esqe properties turn our minds to Germany, so let’s learn a few things about it:

  • Germans dang near worship soccer.
  • College is free in Germany.
  • Most businesses are closed on Sundays.

Adapted slightly from: Patty Melts with Apple Slaw

Patty Melts with Apple Slaw
 
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Author:
Difficulty: Easy
Est. Cost: $14
Serves: 4 servings
Ingredients
  • ½ small head red cabbage, shredded (about 3 cups)
  • 1 small Granny Smith apple, cut into matchsticks
  • 1 cup shredded carrots
  • 2 scallions, thinly sliced
  • ¼ cup dijonnaise (or dijon mustard mixed with mayonnaise)
  • 2 tablespoons apple cider vinegar
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 onion, sliced
  • 12 ounces ground beef sirloin (about 80/20 leanness)
  • 4 thin slices light Swiss cheese (about 3 ounces)
  • 8 slices rye or marble rye bread
Instructions
  1. Make the slaw: Combine the cabbage, apple, carrot and scallions in a bowl. Add 2 tablespoons dijonnaise and the vinegar; season with salt and pepper and toss. Set aside.
  2. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Season with salt and pepper. Transfer to a bowl and wipe out the skillet.
  3. Preheat the broiler. Line a baking sheet with foil. Form the beef into four ¼-inch-thick oval patties; season with salt and pepper. Transfer to the prepared baking sheet. Broil until cooked through, about 3 minutes. Turn and cook another minute or 2 if needed. Top with the sauteed onion and cheese and continue broiling until the cheese is just melted, about 30 seconds.
  4. Spread 4 slices bread with the remaining 2 tablespoons dijonnaise; top with the patties and remaining bread. Melt the remaining 1 tablespoon butter in the skillet over medium-high heat. Working in batches, add the sandwiches and cook until golden, 1½ minutes per side, reducing the heat as needed. Serve with the apple slaw.
Nutrition Information
Calories: 457 Fat: 16 g Saturated fat: 9 g Carbohydrates: 48 g Sodium: 738 mg Fiber: 6 g Protein: 30 g Cholesterol: 79 mg

 

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