Pulled Pork Sandwiches

Hey Foodies!
Tonight for dinner we are having BBQ pulled pork sandwiches, french fries and an apple coleslaw.
Earlier this week Greg and I slow roasted a pork loin in a bourbon and brown sugar rub Carol had bought over the weekend. We are using the left overs from that to make the pulled pork sandwiches. We started by putting all of the left overs in the beloved crock pot with some other ingredients I will list below.

Pulled Pork:
                                           

Things you'll need:
2lbs pork loin
1 packet bourbon and brown sugar rub
1/2 white onion
4tbsp apple cider vinegar
4 cloves of garlic
water to cover half of the loin
salt and pepper

Put all of the ingredients expect for the BBQ sauce in the crock pot on the high heat setting until it starts to fall apart (about 3-4 hours) then turn to low. Or you could do this in the oven at 350 for 2 hours just make sure it is covered. After the time flies by take the top off to let the water evaporate to about half. Now add your favorite BBQ sauce. Our favorite is Sweet Baby Rays Honey Chipotle, but use whatever you like. Now you should be ready to eat, so put the pork on a hamburger bun and enjoy!

French Fries:

Things you'll need:
1 bag of frozen spuds

Make sure you get a bag large enough to feed the whole fam, since we are of the larger variety of families we got a 5lb bag. Follow the cooking instructions and voila you're done! We always spice our fries with some salt, of course, and either a cajun spice mix or a ranch mix.

Apple Cole Slaw (courtesy of Sandra Lee via The Food Network):

Things you'll need:
3/4 cup sour cream
1/4 cup of sugar
3tbsp apple cider vinegar
2tbsp ranch seasoning
1 (8oz) package shredded cabbage and carrots
3 green apples (cored and diced)
3 green onions (thinly sliced)
3 stalks of celery (thinly sliced)
salt and pepper


Whisk sour cream, sugar, vinegar and ranch together in a large bowl. Add cabbage mixture, apples, green onions and celery. Toss to coat. Add salt and pepper to taste. Cover and refrigerate for at least 20 min.
Now since you know I am not one to follow a recipe, so we changed it up a bit. Instead of the cabbage mixture we bought a small head of cabbage and used half of it, and then sliced up 7 baby carrots. We also thought the ranch was a touch overpowering, so we added about 2tbsp of honey to cut it.

Dessert tonight is nothing super special, just a carrot cake from a box with cream cheese frosting from the store. One thing I will tell you is that if you are looking to spruce up your box cake add some cake spice, about 2-3tbsp. We get a lot of our spices from a spice shop called Penzey's. They are an amazing store with over 250 spices! They are in 29 states, check and see if there is one in your area at http://www.penzeys.com/. I highly recommend them. Cake spice includes; cinnamon, star anise, nutmeg, allspice, ginger and clove. Feel free to simply play around with these to find what you like.