I’ve made this recipe a bunch of times, but I made it most recently several weeks ago for my brother’s birthday. This sandwich was originally two separate recipes in Food Network magazine, but some genius at Food Network thought to combine the two recipes for the magazine’s cover photo. I’m so glad they did because the flavors in the pork and the cole slaw go together PERFECTLY! Greg and I don’t normally care for cole slaw, but this is NOT your typical cole slaw. The slaw is made with corn and poblano pepper in addition to the cabbage, and it’s dressed with a creamy avocado dressing. The creamy, crunchy, slightly tangy cole slaw complements the moist, spicy pork so well that I can’t imagine eating one without the other!
The recipe has you cook the pork shoulder in a slow cooker on low for 8 hours. I was pressed for time when I made this for my brother’s birthday though, so I decided to try cooking it on high for 4 hours. I wouldn’t recommend it. The pork was fully cooked and the flavor was fine, but the fat didn’t render out the way it would have if it was cooked low and slow, and the meat didn’t get as tender and just fall apart.
This was the first picture I ever took of my food in front of a professional picture of the same dish. Clearly it was the beginning of a new habit.