The Pioneer Woman's Pork Sandwiches with Cilantro-Jalapeno Slaw

I love food blogs, and one of my favorites is Ree Drummond's.  I love her step by step process, pretty pictures and funny wit.  I also love cilantro, so when I saw her recipe for pork sandwiches with cilantro-jalapeno slaw, I knew it was a keeper. You can also put your leftover pulled pork on tortillas to make delicious fajitas.   

The Pioneer Woman cooked her pork roast in the oven.  However, with temperatures reaching 109 down here, I cooked mine in the crock pot.

Pork Sandwiches with Cilantro-Jalapeno Slaw

Here is what you will need:

• 1 whole Onion, Peeled And Quartered
• 1 whole Pork Butt (pork Shoulder Roast)
• Salt And Pepper
• 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
• 2 cans Cola (Dr Pepper, Coke, Etc.)
• 2 Tablespoons Brown Sugar
• 12 whole Good Quality Kaiser Or Deli Rolls
• 12 Tablespoons Butter
• 1/2 head Cabbage, Sliced Thin
• 1/2 head Purple Cabbage, Sliced Thin
• 1 whole Jalapeno, Halved Lengthwise And Thinly Sliced
• 1/2 cup Whole Milk
• 1/2 cup Mayonnaise
• 1 teaspoon White Vinegar
• 1 Tablespoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Cayenne Pepper
• 2 cups Cilantro Leaves, Barely Chopped

Start by placing your onions in the crockpot.  Then put in your pork roast and generously salt and pepper.   

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Put your lid on your crockpot, and set to low.  Cook for 8-10 hours depending on the size and temperature of your crockpot.  Mine took 9 hours.  If you are home, flip the roast two or three times while its cooking.

Remove meat from pot. Use two forks to shred meat, and throw away any large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve.

Cilantro-Jalapeno Slaw

Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.
Before serving, toss in cilantro leaves.