Today is all about incorporating more veggies into our nutrition regimens... when we eat well, we feel well. Eating right gives our bodies loads of energy and we definitely need all of the energy we can get during Stampede!
So today on social, Chad is using our TRU-Slice Mandoline to show how easy it is to prepare veggies in style -- including some cabbage (so fast!). It's a super handy and compact slicer, with several attachments, allowing you to slice your produce in multiple ways!
How perfect, because shredding cabbage leads to our recipe of the day: Pulled Pork Sandwiches with Homemade Coleslaw.... Mmm!
Pulled Pork Sandwiches + BONUS Recipe
Enjoy this yummy recipe for Pulled Pork + Coleslaw Sandwiches
with a BONUS recipe for leftovers!
2-4 pounds pork butt or shoulder
½ cup water
Bow Valley BBQ Sauce: Sweet Sticky Icky
Salt and pepper to taste
1 small cabbage (green, red or combo of), shredded
2 medium sized carrots, shredded
¼ cup red onion, shredded
2 tbsp Dijon mustard
2 tbsp lemon juice
1 tsp celery seeds
1 tsp poppy seeds
Salt and pepper to taste
You’ll also need some bakery-fresh buns!
For Pulled Pork:
▪️ Place pork in slow cooker. Season with salt and pepper. Top with 1/3 bottle of Sweet Sticky Icky BBQ sauce.
▪️ Cook on Low for 8-10 hours or on High for 5-6 hours. Length of time will depend on the size of the roast.
▪️ Once pork is done, use two forks to shred the pork. Add in another 1/3 of the BBQ sauce (depends how saucy you like it).
▪️ Shred the cabbage, carrots and onion, with our TRU-Slice Mandoline, into a large bowl.
▪️ In a glass jar, shake together: mayo, Dijon mustard, lemon juice, celery seeds, poppy seeds, salt and pepper.
▪️ Pour dressing over vegetables and toss thoroughly to coat.
▪️ Place a generous amount of the pulled pork on a bun, with a good dollop of coleslaw. Serve with dill pickles on the side!
If you have any leftover Pulled Pork, you can make Pulled Pork Perogies!
1 pound of frozen or fresh perogies (our fave is The Perogy Guy)
Cheddar cheese, shredded
1/3 bottle Bow Valley BBQ Sauce: Sweet Sticky Icky
• Make perogies as per directions.
• Generously grease a 9x13” glass baking dish. Preheat oven to 350°F.
• Add drained perogies to the baking dish. Mix in BBQ sauce. Top with cheese.
• Bake for 10 minutes or until cheese starts to bubble.
• Top each serving with a dollop of sour cream!
Bow Valley BBQ: @bowvalleybbq. The Perogy Guy: @perogyguy
Your local #farmersmarket for uber-fresh veggies + pork
COBS Bakery: @cobsbread - Krystlle likes her local COBS because they support schools. When you mention specific schools at the bakery, a portion of the purchase proceeds goes back to a local school!
😋SO SATISFYING + DELICIOUS!
#pulledporkgoodness #pulledpork #tastybbq #supportlocal #shoplocal #yyclife #farmtotable