Cheesy Crockpot Cajun Pulled Pork with Southwest Pepper-Corn Slaw

Cheesy Crockpot Cajun Pulled Pork with Southwest Pepper-Corn Slaw

Ingredients

Cajun Pulled Pork

• 1 1/2 cups beer

• 1/2 cup apple cider vinegar

• 1/3 cup ketchup

• 1/4 cup + 2 tablespoons spicy brown mustard

• 1 tablespoon molasses

• 2 tablespoons packed brown sugar

• 1 tablespoon cajun seasoning

• 1 tablespoon creole seasoning

• 2 teaspoons paprika

• Kosher salt and freshly ground pepper

• 1 - 3 pound to 4 boneless pork shoulder roast

• 2 links andouille sausage

• 1 avocado, pureed or finely mashed

• 1/2 lemon juiced

• 8 ciabatta buns sliced + toasted

Southwest Pepper-Corn Slaw

• 1/2 avocado

• 1/2 lemon juiced

• 3 tablespoons olive oil

• 1 teaspoon kosher salt

• 1 teaspoon pepper

• 1 red pepper sliced thin

• 1 orange pepper sliced thin

• 1 poblano sliced thin

• cup fresh corn

• 4 green onions chopped

Instructions

1. Whisk the beer, vinegar, ketchup, 1/4 cup of the mustard, the molasses and 1 tbsp brown sugar in a crockpot.

2. Combine the remaining 1 tbsp brown sugar, cajun seasoning, creole seasoning, paprika and a pinch of s&p. Heat a large skillet over medium-high heat and add oil. Rub the pork all over with the seasonings. Once hot, add pork and sear on all sides until golden brown.

3. Add pork to the crockpot and sprinkle with any remaining drippings from the pan. Add the sausage and cover and cook on low, 8 hours.

4. Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third.

5. While the sauce cooks combine the purred avocado, lemon juice and remain 2 tablespoons spicy brown mustard. Stir until combined and set aside.

6. Preheat the broiler.

7. Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with the sauce. Spread some spicy avocado crema on the bottom of the toasted ciabatta bun, then top with the pork and some cheddar cheese. Place under the broiler for 30 seconds to melt.

8. For the southwest pepper slaw, puree the avocado, lemon juice, olive and 1/2 teaspoon kosher salt. Toss with the corn, peppers, and chopped green onions.