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So for this one, you’re gonna want a bib.
Ah huh, a bib.
These guys are dripping with sweet and spicy Cajun flavor! Oh, and cheese!
I was reminded today, that Fathers Day is on Sunday.
Yes, this Sunday! Now really, how did that happen?
You should probably, no definitely, make these for your dad. With all the fixings.
He’ll love you.
And so will anyone else who gets to eat these, cause they are bone suckin goood!
Just look at them!
All that juice running down and the cheese just oozing out!
Oh, and then the southwest pepper-corn slaw! So good, and NO mayo!
We despise mayo around here. The stuff makes me want to gag. No mayo and any and all tea, can’t handle either.
I know, that is so weird.
Who does not like mayo and tea! Well, me. Never have and I am 99 percent positive I never will.
So I love using my crockpot in the summer because the food just cooks long and slow all day on Sunday while you’re out playing in the hopefully warm and sunny weather. Then dinner’s all ready to go when you finally decide to EAT!
Pretty perfect!
And so incredibly easy! Hallelujah!
Plus, this is probably the best pulled pork I have every had.
I mean it’s Cajun so it has that going for it, but really it is just so good. Cooked in tons of Cajun spices and beer. Yes, beer! Makes the pork so moist and flavorful! Plus, it is pretty and fun and perfect for summer BBQ’s!
Today the photos are doing all the talking. I mean just look at that sandwich!
Cheesy Crockpot Cajun Pulled Pork with Southwest Pepper-Corn Slaw
Servings: 8 sandwiches
Calories Per Serving: 487 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
- 1 cup fresh corn
- 4 green onions chopped
Instructions
- Whisk the beer, vinegar, ketchup, 1/4 cup of the spicy brown mustard, the molasses and 1 tablespoon brown sugar in a crockpot.
- Combine the remaining 1 tablespoon brown sugar, cajun seasoning, creole seasoning, paprika and a pinch of salt and pepper. 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 (about 2 minutes per side).
- Add pork to the crockpot and sprinkle with any remaining seasonings and or dripping from the pan. Add the sausage and cover and cook on low, 8 hours.
- 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, about 10 minutes.
- While the sauce cooks combine the purred avocado, lemon juice and remain 2 tablespoons spicy brown mustard. Stir until combined and set aside.
- Preheat the broiler.
- Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with the sauce. Spread a little of the spicy avocado crema on the bottom of the toasted ciabatta bun, then top with the pork and a few slices of cheddar cheese. Place under the broiler for 30 seconds to melt the cheese. Remove and top with the south west slaw and the top half of the bun.
- To make the southwest pepper slaw, puree the avocado, lemon juice, olive and 1/2 teaspoon kosher salt (if it seems thick add a tablespoon of water or beer at time to thin). Toss with the corn, red pepper, orange pepper, poblano and chopped green onions. Serve with the cajun pulled pork.
Tomorrow I promise more words! And most likely tons of pictures too!
This post was originally published on June 12, 2013
Those are some really tasty looking pulled pork sandwiches!
They were so good!
That looks amazing! great shots! visiting from the blog hop
http://www.cookingtherecipe.com/
Thank you so much, Deanna!
Great looking sandwich. Missed you this week on foodie friday.
Thank you, Diane!! I will have to try and get back this week, I am so busy!
Holy YUM!! Seriously, why don’t you own your own restaurant? Or create a menu for someone? Your food is awesome!!
Ha, not sure about that awesome, but thank you so much!!
are all the peppers n corn left raw for the cheesy crockpot Cajun pulled pork/?? I want to make them for tomorrow so need to know ASAP!!
Hi tina, the peppers and corn in the slaw are left raw. You need to slice the peppers really thin and I like using fresh corn from the cob for this. Hope you love this and thank for making it!! Let me know what you think!
pretty sure i’m going to need a change of a shirt after i eat this, even with a bib. i’d probably devour it like a monster and be super unclassy about it. but it looks and sounds so good that it’s totally worth it 😉
Totally worth it! Who cares about being classy anyway?! Not me!
Thanks Julie!
I love these!! SO making them!
Thanks Dorothy!
these look incredible. so yum, and perfect for father’s day!
Thanks so much, Abby!
You constantly make me hungry, lady!!! This needs to be on my dinner table ASAP!!!!
yes! that’s my goal! Thanks Ashley!
So insane!
Thank you, Nessa!
Anything cooked in beer will make any dad happy. These look delicious Tieghan!
I so agree! Thanks Anne!
Okay, young lady–I am sending you the bill when my keyboard catches fire from being drooled on too much. It’s all your fault, missy! But omgggg, it’s soooo worth it.
That slaw! That sauce! I can’t even.
Opps, sorry! LOL
Thanks Hayley!
Beyond amazing, Tieghan! These sandwiches are gorgeous!
Thank you, Georgia!
These little sandwiches look amazing! Love all the colors & flavor!
Thank you so much, Meghan!
I’ve been on a crock pot kick lately, trying to use it at least once a week. These sammies look so good!! Want one for dinner 🙂
The crockpot is great in the summer!
Thanks Aggie!