Pulled Pork Sandwiches with Mexican Coleslaw

Pulled Pork Sandwiches 

2 1/2 to 3 pounds boneless pork loin roast
1 cup apple jelly
1 cup ketchup
2 tablespoons apple cider vinegar

In slow cooker, place roast.  In medium bowl, combine remaining ingredients. Mix well.  Pour over roast. Cover. Cook on low 8 to 10 hours.  Using two forks, pull pork apart until shredded. Mix well.

 

Serve on buns.  Makes 6 to 8 servings. 

 Mexican Coleslaw 

1(10 ounce) package confetti coleslaw
1 (16 ounce) jar sliced jalapenos (reserve liquid, dice 1/3 cup sliced jalapenos)
3 tablespoons extra light olive oil
2 tablespoons sugar
1/2 teaspoon celery seed

 

In large bowl, combine coleslaw and diced jalapenos.  In small bowl, combine 1/3 cup jalapeno juice (liquid from the jar containing the jalapenos), olive oil, sugar, and celery seed. Mix well.  Add mixture to coleslaw.  Mix well.

The recipes taken by themselves are delicious, but put them together and you have a one fantastic sandwich!  

The pulled pork is tender and juicy and has that sweet and savory flavor that I love.  Leave the Mexican Coleslaw off of the sandwich, and you have a very kid friendly meal.  

The Mexican Coleslaw is tangy and crunchy.  You can customize the heat in it by choosing mild or hot jalapenos.  I like to use the leftover coleslaw as a topper on tortilla chips.  I take a chip and pile the coleslaw high on top, creating a perfect bite.

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully 
follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!