The Lions playoff game was a heartbreaker, especially after a hard fought season, but the night wasn’t a total loss for our playoff party. I threw a hail mary with pulled pork and vinegar slaw.
I made it easy on myself and threw a Boston butt in the crock-pot and seven hours later it fell right off the bone and was ready to eat.
Pulled Pork:
3.5 lbs. pork butt
1/2 bottle of Italian dressing
cooking the pork was as easy as the Saints’ second half (sorry, it was just too easy) with two ingredients and a no-fuss cooking process. 3.5 pounds of the other white meat was plenty for multiple sandwiches among 6 people and we even had leftovers.
Vinegar based slaw is the perfect compliment to the pork. Pile this sweet cabbage on a bun with the pork or use it as a side dish.
Apple Vinegar Cole Slaw:
2 bags of shredded cabbage
one large onion
one large green pepper
1/2 cup apple cider vinegar
3/4 cup canola oil
1 cup sugar
1 tsp dry mustard
1 tsp celery seed
Shred the onion and green pepper and mix with the cabbage in a large bowl. Heat oil and vinegar in large saute pan. Add sugar, dry mustard, and celery seed and bring to a boil, stirring constantly. Once all ingredients are mixed and the sugar has melted let cool. Pour over cabbage, onions and green pepper and mix. Salt and pepper to taste.
Building the perfect pulled pork sandwich takes great care and consideration. First choose a tasty bun, I prefer whole grain because it’s heartier, then pile on the pulled pork and top with extra cooking liquid from the crock-pot. Top pork with cole-slaw. Next, add extra sauce of your choice, for me, the spicier the better.
The last step is devouring your masterpiece. Don’t forget the napkins!
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