Since Valentine’s Day (or Single Awareness Day) is coming up on Thursday, we are going to be using the word LOVE a lot while we tell you about our delicious pulled pork sandwich that we LOVE. It has a custom slaw (that we LOVE), and custom mayo (that we also LOVE). Cupid hit us with an arrow on this one. Lets get into it.
The Jack Daniels Smoky Mesquite Liquid Marinade is our go to for marinading pork. We love it. We slow cooked this baby on low for 15 whopping hours, which is a long time. But at least your house will smell amazing. After 15 hours of slow cooking, the pork will fall apart as you shred it and we finished it off with a smokehouse maple seasoning.
When you go to eat this a word of advice, as much as our pulled pork tastes amazing, try not to get any of the liquids on you during the process of consumption. You don’t want to be smelling like pulled pork all day, no one will be asking you what perfume you’re wearing (one of us, not naming any names, may or may not be speaking from experience, and may or may not have sprayed Lysol on her shirt to get rid of the pulled pork smell. This is also not advised. You will just end up smelling like pulled pork and Lysol)… Moving on!
We love coleslaw, as we said before. It’s like having a mini salad on your sandwich. We would be happy eating this coleslaw by itself (which we did). Filled with fresh crunchy cabbage, carrots, green onions, Craisins, and mango; with a splash of Peach White Balsamic Vinegar added to the dressing, this coleslaw is bright and refreshing.
One of Brit’s favorite places to purchase vinegar from is Navidi’s Olive Oils and Vinegars in Camas, Washington (they also have a store in Bend, Oregon). This is not a sponsored post, we just genuinely LOVE their vinegars. Please visit their website and if you would like to order their Peach White Balsamic Vinegar you can use it with our recipe.
Smokehouse Maple Mayo
Now about the mayo. We have been on a kick lately creating our own custom mayos. As good as recipes can be on their own; sometimes a custom mayo or sauce can tie all the flavors together, like the Smokehouse Maple Mayo does for our recipe. You will love this smokey mayo.
Now enough dilly dallying, lets get into this recipe.
Pulled Pork Ingredients:
6 pound pork shoulder
6 Tbsp salted butter
2 bags of Jack Daniels Marinade In-A-Bag - Smoky Mesquite Liquid Marinade
7 garlic cloves, minced
2 cups white onion coarsely chopped
1 mango (still slightly firm do not get a ripe mango), sliced
6 cups of water
3 Tbsp McCormick Grill Mates Smokehouse Maple seasoning
Mango Coleslaw Ingredients:
1 mango (still slightly firm do not get a ripe mango), thinly slice and then julienne
6 cups green cabbage, thinly shredded
4 cups carrots, shredded
4 green onions, white and green, julienne then cut in half
2/3 cup Craisins, chopped
2/3 cup mayo
3 tsp whole milk
2.5 Tbsp peach white balsamic vinegar
1 tsp parsley flakes
1/2 tsp ground ginger
1/4 tsp white pepper
1/2 tsp garlic powder
1/2 tsp onion powder
Smokehouse Maple Mayo Ingredients:
2 cups mayo
2 Tbsp whole milk
1 Tbsp parsley flakes
4 tsp McCormick Grill Mates Smokehouse Maple seasoning
1 tsp smoked paprika 2 Tbsp fresh chives, chopped
2 packages Brioche Buns
Marinade Pulled Pork:
- Cut pulled pork into two 3 pound portions. Remove the bone.
- Place each 3 pound pork shoulder into a bag of the Jack Daniels Marinade In-A-Bag - Smoky Mesquite Liquid Marinade.
- Marinade pork shoulder for 6 hours. Place in refrigerator
- Cut up onions and slice mango to be used in slow cooker later, set aside in refrigerator.
- While pork is marinading, place julienne mango, cabbage, carrots, green onion, and chopped Craisins into a large bowl.
- To make the coleslaw dressing, in a small bowl combine mayo, whole milk, peach white balsamic vinegar, parsley, ground ginger, white pepper, garlic powder, and onion powder. Whisk together.
- Add coleslaw dressing to the coleslaw, and combine.
- Place in refrigerator.
Cooking The Pulled Pork
- After 6 hours of marinading, remove pork from fridge.
- In a frying pan melt 3 Tbsp butter on medium high heat. After butter is melted, remove one of the pork shoulders from marinade bags (do not throw bags away) and place pork into the hot pan. Searing each side for 3 to 4 minutes. Repeat with second pork shoulder.
- Using a 6 Qt Crockpot, pour remaining marinade from both bags into the Crockpot.
- Place both seared pork shoulders into the Crockpot. Add water, mango, minced garlic, onion, and pan drippings.
- Cook for 15 hours on low.
- After 15 hours of cooking, remove pork from Crockpot and place into a large enough container to shred.
- Add the McCormick Grill Mates Smokehouse Maple seasoning to the shredded pork and mix together.
- Pour a couple spoonfuls of the cooking liquid from the Crockpot over the pulled pork to help keep it moist. Depending on how moist you want your pork add more or less of the cooking liquid.
Smokehouse Maple Mayo
- In a medium bowl combine mayo, whole milk, parsley,McCormick Grill Mates Smokehouse Maple seasoning, smoked paprika, fresh chives. Whisk together.
Brioche Buns are the best to use for your pulled pork sandwich. We place the Smokehouse Maple Mayo on both sides of the brioche bun then layered the Pulled Pork and Mango Coleslaw on top. Eat and Enjoy!
If reheating the pulled pork use 40% power in 30 second increments until heated thoroughly. Some side ideas to serve along with the pulled pork - serve with kettle chips, pickle sticks, or fries. The mayo makes a good fry sauce as well.