A barbecued pulled pork sandwich for summer

Nothing says summer like barbecued pulled pork sandwiches and coleslaw. Warm weather means more dinners with friends and family. However, the end of the school year means more hectic evenings filled with homework, final projects and looming deadlines. Don't let the stress of the day keep you from enjoying a fantastic dinner.

This jalapeno and pineapple coleslaw adds a kick to the traditional flavors of pulled pork. Make it the night before to ensure flavors fully develop. Start pulled pork in a crock pot on low the next morning and you have a yummy dinner waiting for you when you get home from a stressful day!

Pulled pork with jalapenopineapple coleslaw

Jalapeno Pineapple Coleslaw

1 head of green cabbage, shredded

2 c. shredded carrots

1 red bell pepper, cut in thin strips

1 yellow or orange bell pepper, cut in thin strips

2 jalapeno peppers, chopped with seeds removed

1 can pineapple tidbits, drained

• combine all ingredients, set aside and mix dressing

Dressing:

1 c. sour cream

2 tbsp. sugar

2 tbsp. lemon juice

2 tbsp. white vinegar

1/2 tsp. cayenne pepper

pinch of salt and pepper

• combine all dressing ingredients and pour over coleslaw.

• mix well, cover and refrigerate overnight

Pulled Pork

3 lbs. boneless pork loin

1/2 c. apple cider vinegar

1 bottle barbecue sauce

• combine pork and vinegar in a crock pot and set to low

• let cook for 8-10 hours

• remove excess liquid

• shred pork and mix in 1 bottle of barbecue sauce

• serve with coleslaw and enjoy!

For additional recipes and photos, visit Shawnna Fields' blog at sfields.hubpages.com.