Hey there and thank you for coming back to see what I have in store for you this week! As the temperature continues to rise, I thought it only fitting to give you a dinner option that won’t heat up the kitchen but is sure to satisfy the entire family. So, pour a drink and great ready to beat the heat with this pulled pork topped with Alabama White Sauce, coleslaw and the best corn on the cob!
Lately, it has been really hot and that makes me not feel like cooking. So, when it’s hot like it has been I make good use of my Instant Pot or my Crockpot so I can keep things cool while bringing all the flavor to the table. For this meal, I used the Instant Pot, however, if you don’t have one don’t stress you can make this work in the Crockpot just as well.
For this meal you will need:
A pork shoulder roast (approximately 3-4 pounds, with or without the bone)
1 bag of coleslaw mix
Frozen mini corn on the cob
1 ½ cups mayo
1 tablespoon and 2 teaspoons Worcestershire sauce
Salt and pepper
¼ cup apple cider vinegar
¼ cup white vinegar
2 teaspoons Dijon mustard
6 tablespoons sugar
½ cup milk
6 tablespoons butter
Just a heads up it seems like there is a lot of step and prep to this meal, but it is completely worth keeping your kitchen and house cool; so hang in there with me.
Let’s begin with the pork. Season the pork with garlic powder, onion powder, salt and pepper, and paprika — be sure to rub the seasonings in as good as you can. Place the seasoned pork in the Instant Pot with 1 tablespoon Worcestershire sauce and about 1 cup of water. Place on high for an hour and a half to two hours and let the pressure release naturally. If you are using a Crockpot then place the pork roast in on high for 6-8 hours — this is good to put in before you go to work or before you go to bed. When the pork is done remove it from the Instant Pot or Crockpot and shred with two forks.
Next, let’s work on the coleslaw. Now, I will be honest I don’t know real measurements on this I just taste it and if it’s good I am done. In a bowl I mix together about ½ cup mayo with ¼ cup white vinegar and about 2 tablespoons sugar and mix really well then taste it. If it’s too sour add some sugar and if it doesn’t have that vinegar bite then add a little more vinegar and if it lacks creaminess then add a little more mayo. Once you are satisfied then add in the shredded coleslaw mix, stir well and refrigerate until you are ready for dinner.
Now it’s time to make the Alabama White Sauce. This is from a recipe found online so I cannot take the credit for this and this is used in place of a traditional BBQ sauce. In a small bowl mix together 1 cup of mayo, ¼ cup apple cider vinegar, 2 teaspoons Dijon mustard, 2 teaspoons Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon pepper and ½ teaspoon salt. Once you have everything mixed up, refrigerate until you are ready to use. Side note — this sauce would be great for French fries or onion rings so don’t lose that recipe.
So, you have done all this prep work and all you have left is the corn on the cob. I used frozen mini corn on the cob but you can use fresh as well. Once my pork was done, I washed the Instant Pot and place the corn on the cob standing up in the Instant Pot and poured in the ½ cup of milk along with a cup of water, 4 tablespoons sugar and 6 tablespoons of butter. Place the Instant Pot on high for 7 minutes and let it naturally release the pressure. You could do this in a Crockpot as well but it would probably need to be on high for about an hour or so. This is the best corn I have ever had!
Once the corn is done you are ready to build your plates. I used sweet Hawaiian buns and drizzled the Alabama White Sauce on top and served the coleslaw on the side with the corn.
Don’t forget you can make this meal your own — you can shred chicken or beef instead of pork, have crockpot mac-n-cheese instead of coleslaw or corn or make baked beans in the microwave to keep the heat factor down.
No matter what you do have fun doing it and as always I am sending love from my kitchen to yours!
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