On our flight home from Vancouver last month I found a Food Network magazine in the seat back pocket in front of me. Thank you to the person who forgot it. I promise to make good use of it.
As I flipped through the magazine a “meal” started to form in my mind. I would make the pulled pork, the original coleslaw, and french bread to make one of my favorites meals: The Sandwich.
I guess I haven’t posted about my new french bread escapades, but I’ve found that french bread is extremely easy to make and topped with butter is a hard combo to beat. I felt it would be just the thing to finish off my sandwich.
One Monday morning I threw the pork butt in our slow cooker with chicken stock and a plethora of spices. On my lunch break, I threw together the coleslaw, which was a first for me. Half a head of cabbage, carrots, mayo, mustard, and some spices all mixed together. I also prepped the dough for the french bread (flour, yeast, salt, water) and let it rise throughout the afternoon.
After work I threw the loaves in the oven, removed the pork from the slow cooker and assembled the final result. Yes, they look amazing, I agree. They also taste as good as they look. Next time you order a pulled pork sandwich tell them you want the coleslaw on top, not as a side. They make a great combo.