• Curried Pulled Pork on Ciabatta with Citrus Coleslaw

     

    People always ask for this recipe. I have made it for 50 people easily by using 5 roasts and using my crab pot on the stove verses the pressure cooker. This delicious pulled pork sandwich has all 6 tastes and leaves you satisfied. The coleslaw isn't gooey with mayonnaise and has a lightness to it that is refreshing. I would say that it is VPK= unless your kapha is unbalanced and you are feeling heavy and sluggish. In that case it would be best eaten midday in the summer when digestion is at its peak. 

     

    Pork

    • 3 lb Boneless Pork Roast 
    • 1 cup of Apple Cider Vinegar 
    • 1 Celery Rib, chopped 
    • 1 Onion, chopped 
    • 1 Carrot, chopped 
    • 5 Garlic Cloves, minced 
    • 1 inch piece of Ginger, peeled & minced 
    • Salt and Pepper 
    • Ciabatta Loaf

    Curry Bbq Sauce

    • 1 Can of Tomato Paste (6 oz) 
    • 3/4 Cup of Apple Cider Vinegar 
    • 1/3 Cup of Worcestershire Sauce 
    • 8 oz of Pineapple Juice 
    • 3 Tbsp of Brown Sugar 
    • 1-2 Tbsp of Hot Indian curry powder 
    • 1 Tsp of Cinnamon 
    • Salt 


    Citrus Coleslaw

    • 2 Tbsp of Sour Cream 
    • 2 Tsp of Mayonnaise 
    • Zest & Juice of 1 Lemon 
    • 2 Tbsp of Water 
    • 1 Tbsp of Sugar 
    • Salt & Pepper 
    • 1 Green Cabbage (small to medium), sliced 
    • 3 Carrots, grated 
    • 1 Bunch of Green Onions, chopped 
    • 1 Bunch of Parsley, chopped 
    • 2 Tbsp of Black Sesame Seeds



    Pork 
    Cook pork roast with all other ingredients in a pressure cooker for 60 minutes with natural pressure release until the button pops. Remove the roast from the pressure cooker and allow to rest and cool. When cool enough to touch, pull apart/shred. 
    Slice ciabatta into thin to medium slices. Toast if preferred.


    Curry Bbq Sauce
    Put all ingredients in a 2 qt. sauce pan and bring to a boil. Reduce to a simmer. Cook for 10 minutes. Add to the pulled pork stirring to evenly coat all the meat.


    Citrus Coleslaw 
    Whisk together sour cream, mayonnaise, lemon juice, lemon zest, water, sugar, salt and pepper. Toss the dressing into the cabbage, carrots, scallions, parsley and black sesame seeds. Cover and refrigerate for 1-4 hours to let the flavors marry.


    Top the ciabatta with pork and coleslaw, serve.


    *Never throw out the cooking liquid. It is a wonderful broth to use in another dish.
     
     
     

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