Since my family is from the South, pork is a staple in our homes. This sandwich is my update on a familiar recipe. - cookwithsusan —cookwithsusan
Test Kitchen Notes
As an ex-vegetarian, meat dishes intimidate me -- and that goes double for dishes with a list of ingredients as long as this one. However, I love pork sandwiches, citrus, and I just happen to have a brand new slow cooker so ... I tackled this recipe. Verdict? Well worth it. The pork itself is good enough to eat cold right out of a container in the fridge, so much so that the citrus salsa (while delicious) isn't even necessary. However, if you are going to pile it all together, don't skip the wasabi mayo -- surprising and delicious! - emmanation
2 3/4 to 3 pounds
Fresh, boneless country-style ribs, 8 ribs total
2.5 quart Electric slow cooker
Small white onions, thinly sliced
Apple cider vinegar
Freshly ground nutmeg
Large orange, peeled, seeded, and chopped
Tangerine, peeled, seeded, and chopped
Roma tomatoes, seeded, and chopped
1/2 to 1
Jalapeno pepper, seeded, and finely diced (adjust to your taste)
Season ribs on both sides with 1/2-teaspoon salt and pepper. Set aside.
Slice 2 small white onions into thin slices. Set aside.
Combine all ingredients for glaze in a small bowl.
Combine all ingredients for Citrus Salsa in a small bowl, except parsley. Refrigerate while pork is cooking.
Heat electric slow cooker casserole on high for 4 minutes. Add 1 teaspoon Olive oil to coat bottom of casserole. Spread one-half of onion slices in casserole.
Heat large skillet on medium-high heat. Add 1-teaspoon each: Olive oil and butter. Quickly sear ribs on each side, remove from heat and place 4 ribs on top of onion slices in slow cooker. Spoon one-half of glaze over the ribs in the slow cooker. Top with remaining 4 ribs, onion, and glaze. Cover. Cook 1 hour on high heat, reduce heat to "low" and cook for 4 hours. Remove pork from slow cooker and place on cutting board. Cover with foil and let rest for ten minutes.
Preheat oven to 350 degrees F.
Butter Ciabatta buns and toast butter-side up in oven for 4-5 minutes until light brown.
Using two forks, shred pork, discarding any visible fat.
Add parsley to salsa and stir before topping on buns.
Remove buns from oven. Spread each bun top with a thin layer of mayonnaise. Divide pork among eight buns. Top pork with a heaping tablespoon of Citrus Salsa. Place bun-top on each sandwich. Slice sandwich in half.
Serve with dill pickles and sweet potato salad as sides.