slow cooker thai pork sandwiches
I think I have just begun to scratch the surface of the wonderful ways to serve this thai-inspired, slow cooker pork recipe. Its original--and probably best--purpose is to replicate the world's best pork sandwich.
For readers and neighbors in central North Carolina, I hope you've ventured out to my favorite food destination: the Saxapahaw General Store. You might have read about it in The New York Times recently. Nestled on the Haw River in our state's piedmont region, the town of Saxapahaw is at once farmer-friendly, tourist-friendly, kid-friendly, and foodie-friendly. The old gas station is now a restaurant serving creative, locally sourced, mouth-watering food with out-of-this-world specials. Don't even look at the regular menu or you will never decide. Stick with Chef Jeff's specials on the chalkboard, friends. They post pictures of it regularly on their Facebook page.
In the building next door, the General Store's friends and affiliates have expanded with a pub and restaurant called The Eddy, serving local beers and yummy dishes in the same style. The Eddy offers great outdoor seating overlooking the Haw River. You might hear music from around the corner at the lively Haw River Ballroom, which fills a renovated mill building with guests every weekend.
I can't tell you how cool this place is. If you're like me, you'll plop down at a table with a (locally brewed) Mother Earth Endless River Kolsch and a (locally raised) short rib sandwich on housemade foccacia, only to realize (by eavesdropping of course) that the table next to you seats farmers from Cane Creek farm (who raised that short rib!). I guess that's why the journalists call it "the middle of somewhere."
It's worth the drive. The Saxapahaw General Store makes the best sandwiches on earth. One of my favorites is a pork sandwich with spicy mayo, pickles, basil, and cilantro. This is my version made at home, and it's perfect for game days, picnics, or dinners on the deck. Unattended in the slow cooker, the pork cooks until it falls apart in a slightly sweet and spicy coconut broth. Because the recipe makes tons of leftovers, you could also serve it as a traditional main dish with rice and sauteed veggies. The recipe follows.
Slow Cooker Thai Pork
3lbs pork tenderloin or pork loin trimmed of excess fat
2 cloves minced garlic
2T chili garlic sauce
zest of 1 lime
juice of 3 limes
1T cumin
2t black pepper
1t kosher salt
1T fish sauce
1 inch knob fresh ginger, thinly sliced
1 large shallot, thinly sliced (or half an onion)
1 can unsweetened, full fat coconut milk
1/2c chicken stock
2t honey
1T basil, chopped
Place the pork tenderloin in the bowl of a heated slow cooker. (If the cut of meat will not fit in your slow cooker, cut it into halves or third so it makes contact with the bottom or sides of the dish.) Sprinkle pork with spices, lime juice, ginger, and lime zest. Pour coconut milk, chicken stock, chili garlic sauce, and fish sauce over top. Top the pork with shallot, basil, and honey. The liquid will come up about 2/3 of the way up the pork, but not cover it. If you're home while it's cooking, and you can't resist, it's fine to turn the pork a few times to make sure it is covered in sauce.
Cook on low for 6-8 hours until the pork falls apart. Serve with rice and veggies, or pile onto a sandwich.
Accoutrements For Sandwiches
Crusty Bread
Fresh cilantro
Quick pickles (see below)
Sriracha mayo (see below)
Quick Pickles
Combine 1/2c cider vinegar, 1/4c water, 2t salt, and a pinch of sugar in a small bowl.
Place thinly sliced baby cucumbers, thinly sliced red onions, or shredded carrots in a jar or small bowl with a lid. Cover vegetables with the vinegar mixture and add chopped fresh dill, coriander seed, or slices of fresh ginger as the pickling spice.
Refrigerate at least one hour until ready to eat.
(For pickled jalapenos, I recommend pickling thinly sliced peppers in a separate jar because they can make everything else really hot.)
Quick Sriracha Mayo
In a small dish, stir together 1T sriracha hot sauce and 2T (or more) mayonnaise. That's it!
For readers and neighbors in central North Carolina, I hope you've ventured out to my favorite food destination: the Saxapahaw General Store. You might have read about it in The New York Times recently. Nestled on the Haw River in our state's piedmont region, the town of Saxapahaw is at once farmer-friendly, tourist-friendly, kid-friendly, and foodie-friendly. The old gas station is now a restaurant serving creative, locally sourced, mouth-watering food with out-of-this-world specials. Don't even look at the regular menu or you will never decide. Stick with Chef Jeff's specials on the chalkboard, friends. They post pictures of it regularly on their Facebook page.
In the building next door, the General Store's friends and affiliates have expanded with a pub and restaurant called The Eddy, serving local beers and yummy dishes in the same style. The Eddy offers great outdoor seating overlooking the Haw River. You might hear music from around the corner at the lively Haw River Ballroom, which fills a renovated mill building with guests every weekend.
I can't tell you how cool this place is. If you're like me, you'll plop down at a table with a (locally brewed) Mother Earth Endless River Kolsch and a (locally raised) short rib sandwich on housemade foccacia, only to realize (by eavesdropping of course) that the table next to you seats farmers from Cane Creek farm (who raised that short rib!). I guess that's why the journalists call it "the middle of somewhere."
It's worth the drive. The Saxapahaw General Store makes the best sandwiches on earth. One of my favorites is a pork sandwich with spicy mayo, pickles, basil, and cilantro. This is my version made at home, and it's perfect for game days, picnics, or dinners on the deck. Unattended in the slow cooker, the pork cooks until it falls apart in a slightly sweet and spicy coconut broth. Because the recipe makes tons of leftovers, you could also serve it as a traditional main dish with rice and sauteed veggies. The recipe follows.
Slow Cooker Thai Pork
3lbs pork tenderloin or pork loin trimmed of excess fat
2 cloves minced garlic
2T chili garlic sauce
zest of 1 lime
juice of 3 limes
1T cumin
2t black pepper
1t kosher salt
1T fish sauce
1 inch knob fresh ginger, thinly sliced
1 large shallot, thinly sliced (or half an onion)
1 can unsweetened, full fat coconut milk
1/2c chicken stock
2t honey
1T basil, chopped
Place the pork tenderloin in the bowl of a heated slow cooker. (If the cut of meat will not fit in your slow cooker, cut it into halves or third so it makes contact with the bottom or sides of the dish.) Sprinkle pork with spices, lime juice, ginger, and lime zest. Pour coconut milk, chicken stock, chili garlic sauce, and fish sauce over top. Top the pork with shallot, basil, and honey. The liquid will come up about 2/3 of the way up the pork, but not cover it. If you're home while it's cooking, and you can't resist, it's fine to turn the pork a few times to make sure it is covered in sauce.
Cook on low for 6-8 hours until the pork falls apart. Serve with rice and veggies, or pile onto a sandwich.
Crusty Bread
Fresh cilantro
Quick pickles (see below)
Sriracha mayo (see below)
Quick Pickles
Combine 1/2c cider vinegar, 1/4c water, 2t salt, and a pinch of sugar in a small bowl.
Place thinly sliced baby cucumbers, thinly sliced red onions, or shredded carrots in a jar or small bowl with a lid. Cover vegetables with the vinegar mixture and add chopped fresh dill, coriander seed, or slices of fresh ginger as the pickling spice.
Refrigerate at least one hour until ready to eat.
(For pickled jalapenos, I recommend pickling thinly sliced peppers in a separate jar because they can make everything else really hot.)
Quick Sriracha Mayo
In a small dish, stir together 1T sriracha hot sauce and 2T (or more) mayonnaise. That's it!
I'm sure this sandwich is fantastic, and I have nothing but great things to say about Saxapahaw, Sax Gen, the Eddy- and esp. Cane Creek. My only recommendation is that this dish would be even better if you made it with pork shoulder- butt or picnic - or even shanks. The loin is delicious and tender, but the shoulder has much nicer marbling, which will melt into the meat and provide a really unctuous mouth-feel. And cost about half as much as a tenderloin, too.
ReplyDeleteThird time's a charm! This has a fantastic flavor! So easy & yummy! I also found a Banh Mi bread recipe! I would consider taking out the first step that tells you to heat the slow cooker to high. I ended up cooking my roast on high. Low would have been much better. Thank you for sharing.
ReplyDeleteThanks for your comment, Susan! I'm so glad you enjoyed the recipe. You're right that the pork is best cooked low and slow. I'll be sure to modify this post to make that clear for everyone. Happy cooking!
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