Back in May, we had the opportunity to go on a double date (which doesn’t happen often) and we had heard very good things about the Flying Mango. So we decided to give it a try, we were glad we did. Definitely a local secret, they serve BBQ and Caribbean food that is absolutely wonderful! One of the menu items we had was a chopped brisket sandwich topped with slaw. While it sounds a little strange, it was unbelievably delicious.
So I have had it on my ‘list-of-things-to-make-at-home’ for a while now and finally did at the beginning of August and again for Zoe’s birthday party. I used pork instead of brisket.
Good coleslaw can be hard to find, my personal favorite can be found at Famous Dave’s Restaurant. But I searched around and decided to make my own, I used a recipe from food.com. It turned out to be a winner – just the right amount of everything.
So for this sandwich you need pulled pork, coleslaw and a bun. The slaw is made ahead in order for the flavors to come together and the pork is slow cooked, so it makes a great party or game food – just pull it out and put the sandwiches together.
3 – 5 lb. PORK BUTT OR SHOULDER ROAST
BBQ SAUCE OF YOUR CHOICE (Make your own – recipe here)
1 cup WATER
Place the roast in your crock pot.
Season liberally with salt, pepper and garlic powder. Turn the roast over and do the same on the other side.
Add the water to the crock pot. Squeeze in a small amount of bbq sauce over and around the roast.
Put the lid on, cook on low for 8 – 10 hours.
***CROCK POT TIP: Don’t remove the lid unless the recipe instructs you to. Doing this adds 1/2 hour of cooking time!***
When the meat is finished, remove from the crock pot. Discard fat and shred the meat using two forks. Drain liquid from the crock pot, return meat to crock pot, add bbq sauce until you reach your desired ‘saucey-ness.’
Keep warm in crock pot until ready to serve.
serves 8 – 10
2 16 oz. pkgs. PREPARED COLESLAW MIX (you find this near the bagged lettuce in the produce section)
2-4 GREEN ONIONS
2 teaspoons CELERY SEEDS (optional)
1 cup MAYONNAISE (no substitutes)
1/3 cup MILK
1/3 cup BUTTERMILK
3 Tablespoons WHITE VINEGAR
3 Tablespoons FRESH LEMON JUICE (use fresh only, not bottled -about 1 large lemon/2 small)
1/3 cup WHITE SUGAR, plus 2 Tablespoons WHITE SUGAR
1 teaspoon GARLIC POWDER
1 teaspoon SEASONING SALT or WHITE SALT
1/2 teaspoon BLACK PEPPER
Chop the green onion finely, place in a large mixing bowl with coleslaw mix and celery seed. Stir together with a wooden spoon.
In a medium glass bowl, whisk together all the dressing ingredients.
Pour over veggies in the bowl, mix well to combine.
Store covered in the fridge for at least 8 hours or overnight to blend flavors.
Make a sandwich with your favorite buns, the pulled pork and top with coleslaw.
This Wednesday, we’ll reveal the winner of last week’s giveaway!!