Juicy pulled pork sandwiches with a sweet and tangy peanut butter BBQ sauce piled high with a refreshing Thai ginger slaw. A total flash mob of flavor that is guaranteed to be a crowd pleaser and a new family favorite!
4cupschopped cabbageI used a mix of green and purple
2bell pepperschopped (I used one red, one yellow)
½jalapenoseeded and diced
2teaspoonfreshly grated ginger
1tablespoonthai sweet red chili sauce
1tablespoongranulated sweetener of choiceI used Truvia
For the pork: Pat pork dry with a paper towel. Mix all spices in a bowl and rub onto all sides of meat.
Optional but yields the best result: heat a large skillet over medium-high heat and add oil. Sear the pork on each side (2-3 minutes per side) until golden brown before adding to the crockpot.
Add pork and stock to crockpot and cook on low for 8 hours.
About 30 minutes before the pork is done, prepare the BBQ sauce by whisking all ingredients in a large bowl. It should be thick and creamy in consistency. Set aside.
After the pork is done, transfer to a cutting board and shred into pieces, discarding any layers of fat and/or bone. Strain remaining liquid from crockpot and set aside. Add pork back to crockpot along with ~1 cup of strained liquid and most of BBQ sauce (I reserved a little for a final drizzle on the sandwiches). Let pork sit for 20-30 minutes to absorb juices and sauce.
In the meantime, prepare slaw by combining all ingredients (except peanuts) in a large bowl and let sit at room temperature for ~30 minutes to allow flavors to marry. Once ready to serve, toss in chopped peanuts.
To assemble: toast buns in a toaster oven or over a hot skillet. Layer with pulled pork, slaw and a drizzle of BBQ sauce. Serve!
The slaw can be made the night before and refrigerated up until serving.