Pulled Pork w/ 'slaw and Oven Roasted Sweet Potato Fries

I'm sitting at work waiting for my shift to start and thinking about what I can post next for you guys. I thought I'd post the recipe to one of my favourite sandwiches ever: pulled pork and 'slaw w/ oven roasted sweet potato fries! I really enjoy making this recipe it is definitely one of my family's favourites. I had to post this as my next blog post because it's so good it's something I need to share!



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Pulled Pork w/ Coleslaw and Oven Roasted Sweet Potato Fries

Pulled Pork
Yield: 12 servings, 3 ounces each
Active Time: 1 hour
Total Time: 5-6 hour

INGREDIENTS:

1 tablespoon extra-virgin olive oil
2 medium yellow onions, diced
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon cayenne pepper
12 ounces beer, preferably lager (1 1/2 cups)
3/4 cup ketchup
3/4 cup cider vinegar
1/2 cup whole-grain mustard
2 tablespoons tomato paste
1 canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce (see Ingredient Note)
1  4or5 pound boneless pork loin

PREPARATION:

Preheat oven to 300°F. Heat oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes.
Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all visible fat from the pork.
Remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1  1/2 hours. Turn the pork over, cover, and bake for 1  1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.
Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, 15 minutes. Skim off the fat. Return the sauce to the pan and heat over medium-high until hot, about 4 minutes.
Remove any remaining pieces of fat from the meat.  Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to combine. Serve hot.

TIPS & NOTES:

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 2 months.
Ingredient Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets. Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

Coleslaw

INGREDIENTS:

2 tbsp dijon mustard
2 tbsp vinegar (red wine, white wine, or cider)
2 tbsp canola oil
salt and black pepper to taste
1/2 head green cabbage, very thinly sliced
1/2 head red cabbage, very thinly sliced
3 carrots, cut into thin strips
1 tsp fennel seeds
Pickled Jalapenos, optional

DIRECTIONS:

1. Mix the mustard, mayonnaise and vinegar in a bowl. Slowly whisk in the oil. Season with salt and pepper.

2. Combine the cabbages, carrots, fennel seeds, jalapenos (if using), and dressing in a large bowl. Toss so that everything is evenly coated and season with more salt and pepper.

Oven Roasted Sweet Potato Fries

INGREDIENTS:

2 Large sweet potatoes, peeled and cut into wedges
3 teaspoons canola oil
1/4 teaspoon salt
Pinch of cayenne pepper

PREPARATION:
Preheat oven to 450°F. Toss sweet potato wedges with oil, salt and pepper. Spread the wedges out on a rimmed baking sheet. Bake until browned and tender, turning once, about 20 minutes total.

Nutrition

Oven Roasted Sweet Potato Fries: Per Serving:
122 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 19 g carbohydrates; 2 g protein; 3 g fiber; 323 mg sodium; 429 mg potassium.
Nutrition Bonus:

1 Carbohydrate Serving

Exchanges: 1 starch, 1 fat
Nutritional Facts:

Coleslaw: per serving
Calories     142.1 cal
Fat     8.6 g
Saturated fat     0.9 g
Cholesterol     1.7 mg
Sodium     247.9 mg
Carbohydrates     14.7 g
Total sugars     7.3 g
Dietary fiber     4.6 g
Protein     2.4 g

Pulled Pork: Per serving
283 calories; 13 g fat (4 g sat, 6 g mono); 97 mg cholesterol; 10 g carbohydrates; 29 g protein; 2 g fiber; 489 mg sodium; 529 mg potassium.
Nutrition Bonus: Selenium (46% daily value), Zinc (29% dv), Vitamin A (17% dv), Potassium (15% dv).

1 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 3 1/2 medium-fat meat

Whole Wheat Bun: Per serving
Nutrition Per Serving: 232 calories; 3 g fat (1 g sat, 2 g mono); 28 mg cholesterol; 41 g carbohydrates; 9 g protein; 4 g fiber; 318 mg sodium; 164 mg potassium.
Nutrition Bonus:

3 Carbohydrate Serving

Exchanges: 2 1/2 starch

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