Ingredients
Pulled pork:
- 4 pounds pork shoulder roast
- 1 cup barbeque sauce
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 2 tablespoons light brown sugar
- 1 tablespoon yellow mustard
- 1/3 tsp salt
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 extra large onion, chopped
- 2 large cloves garlic, crushed
- 2 springs rosemary
- 12 hamburger buns, split
Cole Slaw:
- ¼ head green cabbage, finely shredded
- ¼ head red cabbage, finely shredded
- 1 small carrot, finely shredded
- 6 tbsps mayonnaise
- 2 tbsps cider vinegar
- 1tbsp sugar
- Salt and freshly ground black pepper to the taste
Mix everything together and mix well. If you like me who doesn’t like raw cabbage, cook the cabbages in the boiling water for 2 minutes, then drop them into ice water. Make sure you squeeze all the water out of the vegetable before you mix it with other ingredients.
Here is the link for the burger buns:
https://caiqinchen.com/2016/02/16/%e9%9d%a2%e5%8c%85home-made-bread/
Pull Pork:
- Place the onion on the bottom of the slow cooker, then place the pork roast on top of it.
- Pour in the barbecue sauce, apple cider vinegar, and chicken broth in a large bowl. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, salt, garlic, and rosemary. Mix everything well then pour the sauce to the pork. Cover and cook on medium until the roast shreds easily with a fork, 7 to 8 hours. It may seem too little sauce at the beginning, but the sauce will become more and more after cooking.
- Remove the roast from the slow cooker, and shred the meat using two forks. Get the juice into a blender and blend it until smooth, then pour it to a saucepan and cook with medium heat to thicken it up.
- Spoon pork on to the buns and top with some cole slaw.
The left over BBQ sauce is so yummy, I store it for burger or sandwich later.
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猪肉丝:
4磅猪肩膀肉
1杯烧烤酱
1/2 杯苹果醋
1/2 杯鸡汤
2汤匙红糖
1汤匙黄芥末
1/3 茶匙盐
1汤匙伍斯特汁（牛排酱汁）
1汤匙辣椒粉
1特大洋葱, 切碎
2瓣大蒜, 切碎
2小条迷迭香
12个汉堡包
把洋葱放在慢炖锅的底部, 然后把烤猪肉放在上面。
倒入烧烤酱, 苹果醋, 鸡汤在一个大碗里。搅拌入红糖, 黄色芥末, 伍斯特酱, 辣椒粉, 盐, 大蒜, 和迷迭香。把酱料都拌匀后倒入放了猪肉的慢煮锅里。盖上盖子煮到用叉子容易就可以把肉弄碎, 7 到8小时。在刚开始煮的时候, 酱汁看起来可能太少, 但是开煮后酱汁会变得越来越多。
从慢炖锅里取出烤肉, 用两个叉子把肉弄碎。把酱汁倒入搅拌机中, 搅拌至光滑, 然后倒在平底锅上, 用中火煮, 使其变稠。
夹一些猪肉放在包子上再加一些卷心菜就可以开吃了。
剩下的烧烤酱, 我会用瓶子装起来以后吃汉堡或三明治的时候再用。
高丽菜沙拉:
¼颗白高丽菜, 切碎
¼颗红高丽菜, 切碎
1个小胡萝卜, 切碎
6汤匙蛋黄酱
2汤匙苹果醋
1大勺糖
盐和新鲜黑胡椒粉少量调味
把所有东西混合在一起, 拌匀。如果你像我不喜欢吃生高丽菜, 把菜放在沸水中煮2分钟, 然后把它们放进冰水中。在你把蔬菜和其他配料混合之前, 一定要把所有的水都挤出来。
以下是汉堡包子的链接:
https://caiqinchen.com/2016/02/16/%e9%9d%a2%e5%8c%85home-made-bread/
CaiQin's Kitchen 