Do you like a combination of sweet, salty, tangy and spicy? Colorado Chow Chow Pulled Pork Sandwiches will fall of every single one of those categories.
Why am I like a hundred years old and have never had Chow Chow until this summer? Guess it wasn’t on my Central Kansas Farm mom’s radar when I was growing up.
Chow Chow is popular in the south, in Pennsylvania and in New Mexico. My good friend Cauleen, who grew up in Pennsylvania, looked at me like I was from outer space, when she learned I had never had it. Especially since the area around my hometown where I grew up supports large Amish and Mennonite communities. Nope, never heard of it.
I was thrilled to find Colorado-Style Southern Chow Chow on a weekend trip to the Western Slope. You bet I grabbed a couple of jars and we think they’re absolutely delicious. We’ll be buying a few jars to get us through an otherwise Chow Chow -less Winter.
We’ve piled some on top of hot dogs. Oh-my delicious! Again, enter sweet, salty and tangy.
And even better on this pulled pork sandwich recipe that I came up with. Full of tangy flavor with vinegar, Worcestershire sauce spicy brown mustard and some Western spicy flare using Ground Ancho Chili Powder. Made easy by using my slow cooker, the meat is then shredded into sandwich bliss. Top with some Colorado Chow Chow relish and it was out of this world.
The only pre-prep is to cover the pork shoulder in a brown sugar, paprika and salt rub. Cover tightly and refrigerate overnight.
I like to line my slow cooker with banana leaves before placing a big chunk of meat. Totally optional. It just seems to steam the meat better and adds flavor – plus I have them readily available at a nearby Asian market.
Next time you’re going to feed a crowd, consider this recipe. They’ll be pleased.
Spicy, tangy, and with a bit of spicy heat, full of flavor. This Colorado Pulled Pork recipe makes great sandwiches
- 3 tablespoons brown sugar
- 2 tablespoons paprika
- 2 teaspoons sea salt
- 1 teaspoon freshly cracked black pepper
- 5 lbs pork shoulder
- 1/2 cup red wine vinegar
- 1/2 cup seasoned rice wine vinegar
- 3 tablespoons Worcestershire sauce
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons sugar
- 1 tablespoon spicy brown mustard
- 1 tablespoon garlic powder
- 1 tablespoon ground ancho chile powder
- 2 yellow onions quartered
Combine the brown sugar, paprika, salt and pepper, and rub the mixture over the roast. Wrap tightly in plastic, and refrigerate over night.
In a bowl, combine the vinegars, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder, and ancho chili powder. Mix well.
Unwrap the roast. I like to line my crock pot with banana leaves (totally optional) Place rough cut onions on the bottom of the crock pot or on top of banana leaves.
Place roast on top of onions, drizzle most of the vinegar mix over the top, reserving some to add to the shredded meat at the end.
Cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours.
Remove the meat and onions to a cutting board. Remove skin and set aside. Using two forks, pull and shred the pork. Chop the onions, and mix into the shredded meat. Using a fork, remove some of the fat from under the skin, mince, and add to the shredded meat and onions as needed for moisture and flavor.
Serve on warm buns or crusty hard rolls, with the remaining vinegar mixture on the side.
Colorado Chow Chow Spicy Pulled Pork Sandwiches … They’re What’s For Dinner.