Apparently January makes me crave food all the southwestern food. Maybe it’s because flavors like lime, cilantro and cumin make me think of sunny warm days which January is not exactly known for. At least here in Seattle. Maybe eating food like this is my way of dealing with the gray, wet soggy days. Or it could just be that I have a slight obsession with the flavors of the southwest. Either way, you’re getting another southwestern inspired recipe today with these Slow Cooker Pork Sandwiches with Cilantro Lime Slaw.
In addition to the succulent pork and the creamy slaw, there are also crispy onion straws on this sandwich because why wouldn’t you put crispy onions on a slow cooked pork sandwich already decked out with creamy slaw?
You can’t think of a reason can you? Yeah me either. Which has lead me to believe that slow cooker pork sandwiches with creamy slaw should ALWAYS have crispy onion strings.
Can I get an amen?
Slow cooker pork also deserves an amen because well…pork.
Usually when I make slow cooker pork I make this pulled pork recipe, but it always makes a ton and I wasn’t looking to make a ton of pulled pork this time. Instead, this time around I used pork shoulder blade steaks. It is still the same flavorful cut of pork but on a smaller scale. It was the perfect amount for these sandwiches. Which, by the way, are pretty much awesome.
No, seriously, I’m not kidding. They. Are. Awesome.
Make the pork by placing onions and garlic on the bottom of the slow cooker. Liberally season pork steaks with salt and pepper. Place steaks on top of onions. Spoon chiles over the top. Pour water around the meat. Cover and cook on the slow cooker's high setting for 4 - 5 hours.
To make the slaw whisk together mayonnaise, cilantro, lime juice, salt and cumin together in a bowl. Mix in cabbage. Toss to coat. Cover and refrigerate for at least 30 minutes.
Once pork has cooked remove from slow cooker. Reserve chiles. Remove bones. Shred pork and mix together with chiles. Cover to keep warm.
Combine flour, salt, chili powder and garlic in a resealable plastic bag. Place onions in bag and toss to coat.
Heat 1/4 - 1/2 inch oil in a skillet over medium-high heat. Sprinkle flour in oil and if it sizzles it's ready.
Remove onions from bag, shake off excess flour and use your hands to separate onions. Fry, in batches, until golden brown and crispy, about 2 minutes. Use tongs or slotted spoon to transfer to a paper towel lined plate. Sprinkle with salt.
Assemble the sandwich by spooning pork on bottom bun, top with slaw, onion strings and top bun. Serve.