Everett’s Ways: #3 Recipe
Your choice of a pulled pork or pulled chicken sandwich topped with Asian slaw and Thai peanut sauce. With Fries
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Ingredients
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Pulled Pork or Pulled Chicken
Asian Slaw
Thai Peanut Sauce
Fries
Method
Pulled Pork or Pulled Chicken
- 1
Prepare the Meat
Rub the pork shoulder or chicken thighs with salt, black pepper, garlic powder, and onion powder. Drizzle with olive oil and rub to coat evenly.
- 2
Cook the Meat
Place the seasoned meat in a slow cooker and cover with BBQ sauce. Cook on low for 6-8 hours or until the meat is tender and easily shreds with a fork.
- 3
Shred the Meat
Once cooked, remove the meat from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker and mix it with the remaining BBQ sauce.
Asian Slaw
- 4
Combine Vegetables
In a large bowl, combine the shredded green cabbage, grated carrot, sliced red bell pepper, and chopped cilantro.
- 5
Prepare Dressing
In a small bowl, whisk together rice vinegar, sesame oil, sugar, and salt until well combined.
- 6
Toss Slaw
Pour the dressing over the vegetable mixture and toss until everything is well coated. Let it marinate for at least 15 minutes before serving.
Thai Peanut Sauce
- 7
Mix Ingredients
In a blender, combine peanut butter, soy sauce, lime juice, honey, minced garlic, and water. Blend until smooth and creamy.
- 8
Adjust Consistency
If the sauce is too thick, add a little more water until your desired consistency is reached.
Fries
- 9
- 10
Season the Fries
Drizzle the fries with olive oil, salt, and pepper. Toss to coat evenly.
- 11
Bake the Fries
Spread the fries in a single layer on a baking sheet and bake for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
Assembly
- 12
Assemble the Sandwich
On a toasted bun, place a generous portion of the pulled pork or chicken, top with Asian slaw, and drizzle with Thai peanut sauce.
- 13
Serve with Fries
Serve the sandwich immediately with a side of the baked fries.