Pulled Pork Sliders - Part 2 and Blue Cheese Coleslaw

has been a busy, busy week and I had a great time with our friends last night.  Lots of food, lots of wine, lots of good times.  The Pulled Pork Sliders were a great hit, and I just realized I still needed to tell you all what to do with your pork after it marinated with the spice rub over night.

Well, it is pretty simple.  Put it a slowcooker, set on low, and go to bed.  Yep, that`s pretty much it.  Ok....I add in a small bottle of a porter beer to the slowcooker (the one we used came in a stubby and was called Black Irish Plain Porter), but anyone will do.  A chocolate porter works very nicely or even a Guinness.  It is best, but not essential, to flip the pork over once during cooking.

And when you wake up, this is what you will have waiting for you:

Drain the pork well - as you can see on the plate above, there will be a lot of fat in the liquid in the slow cooker and you do not want that.  I use two forks to shred or pull the pork, removing any skin or visible fat as I go.

Drain any liquid from the slow cooker - you definitely want to keep this to moisten the pork.  I usually pour it into a gravy separator to separate out the fat from the delicious brown liquid that is a marriage of pork and porter.

Add back in the de-fatted liquid from the cooker, and then the BBQ sauce (about half a cup at a time), seasoning with salt and pepper as you go.

What you will end up with looks something like this:

Serve the pork on large or small buns.  You can top with coleslaw or serve it on the side.

Here`s a great recipe for Blue Cheese Coleslaw, that started as a Bobby Flay recipe, and then went through the Sandra mill.  It also works very well as a potato salad dressing with a few small changes.

Blue Cheese Coleslaw

1/2 cup light mayonnaise

1/2 cup light sour cream
2 tbsp  Dijon mustard
1/4 cup cider vinegar
1 tablespoon kosher salt
1 teaspoon black pepper
1 package coleslaw mix
1/2 cup blue cheese, crumbled - you can add more if you like

Directions 

Combine all ingredients in a very large bowl. Stir well to coat. Refrigerate until chilled. Serve cold.