Slow Cook: Pulled Pork with Beans and Coleslaw

October 31, 2019
- Pork,

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Serves 4

Total Time: 9.5 hours

Active Time: 20 minutes

The one drawback with pulled pork is that it takes a long time to get to that tender, melt in your mouth texture. Plus, if you’re using a slow cooker or pressure cooker you still have to figure out what sides to make. This recipe uses a little of the spice mix from the pork rub to season black beans, and while you’re waiting for Suvie to finish cooking we whip up a super simple coleslaw. If you’d like to add a starch to this meal you can always add some rice to the starch pan and make a little extra of the spice rub to season it with.

Ingredients

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  • 2 cans (15.5 oz) black beans
  • 3 cloves garlic, minced
  • 1 tbsp mustard powder
  • 1 tbsp garlic powder
  • 2 tbsp chili powder
  • 2 lbs pork shoulder, cubed
  • ¼ cup ketchup
  • ¼ cup cider vinegar
  • 10 oz broccoli slaw
  • 1 lemon
  • ⅓ cup mayo
  • 1 jar of your favorite BBQ sauce

Instructions

Add minced garlic, 1 can of rinsed black beans and 1 can of black beans with its liquid to a Suvie pan. Combine the mustard powder, garlic powder, and chili powder. Add 1 tbsp spice mix to the black beans, stir to combine and season with salt and pepper to taste. In another Suvie pan, add remaining spice mix to the pork, season well with salt and toss to coat.

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Stir in the ketchup and cider vinegar to the pork and stir well until combined.

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Place the black beans and pork in the upper cooking zones.

Fill reservoir with water, enter cook settings and cook now or schedule.

My Cook > Slow Cook & Starch

Slow Cook: LOW for 8 hours

Starch: 0 minutes

During the cook prepare the coleslaw.

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Combine the broccoli slaw mix with the mayonnaise and juice from one lemon. Season well with salt (and a little sugar if you like) and stir to combine.

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Store in the fridge until the cook is finished and you are ready to eat.

After the cook remove the pork and beans from Suvie.

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Drain the liquid from the pork into a bowl and set aside. Pull apart the pork with two forks until it’s well shredded, then add ¼ - ½ cup of the pork liquid back to the shredded pork to moisten it.

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Divide the coleslaw, beans, and pulled pork between plates. Serve with your favorite BBQ sauce and enjoy!

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Wine Pairing

Pork works when paired with both red and white wines so try pairing this dish with a good quality bottle of Saignée Rosé.

Dan Snedeker