Did you hear that we had a few snow flurries flying around New England this Sunday?
If you’re friends with even just one New Englander on Facebook, you’re probably well aware of this fact. Our pre-mature “snow storm” was a hot topic of conversation on social media. Because New Englanders love to talk about the weather. Which consequently, I’m making a very strong case for here as well. We just can’t seem to help ourselves.
We also really like to obsess about the state of Tom Brady’s balls. But I refuse to play into those conversations. Seriously. I just don’t care. Sorry/not sorry.
Anyway, let’s talk about something more upbeat than snow and deflated balls. Let’s discuss squash. I know I’ve said many times how much I adore all varieties of squash. So I apologize if I’m starting to sound a bit like a broken record. But my love for squash knows no boundaries. And now, I’ve even turned it into my new favorite sandwich topping.
I wasn’t sure if putting roasted squash on a pulled pork sandwich would be weird or awesome, but one bite was all I needed to convince myself that it was a pretty genius idea. And just in case I was wrong, I took a few more bites to make sure. I’m just trying to be very thorough here. #itsatoughjob
The softness of the roasted delicata squash provides a really great contrast in texture to the pulled pork and coleslaw. And the sweet, nutty flavors pair perfectly with the little bit of heat and smoke coming from the barbecue sauce. I know after just one taste of my Shredded Pomegranate-Barbecue Pork Sandwiches with Roasted Squash and Coleslaw, you’ll be totally hooked. And next thing you know, you’ll be putting squash on ALL THE THINGS!
Shredded Pomegranate-Barbecue Pork Sandwiches with Roasted Squash and Coleslaw
- For the Pork
- 2 – 2 1/2 lbs bone-less pork roast
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 cup chili sauce
- 1/4 cup pomegranate juice
- 2 tablespoons brown sugar
- 1/4 tsp. liquid smoke
- For the Squash
- 1 delicata squash
- 1 tablespoon extra-virgin olive oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- For the Coleslaw
- About 1/2 cup mayonnaise
- 3 tablespoons white wine vinegar
- 1 tablespoon sugar
- 1/2 tsp. celery seeds
- 3 cups shredded coleslaw mix
- For Serving
- 6-8 Kaiser or Brioche buns
- Cook the pork. Place the pork in the insert of your slow cooker. Season with salt and pepper. In a bowl, stir together the chili sauce, pomegranate juice, brown sugar and liquid smoke. Pour this sauce over the pork. Place the lid on your slow cooker. Cook on high for about 6 hours, or on low for about 10 hours. The pork is done when the meat is extremely tender and falls apart easily.
- Once the pork is cooked, use two forks to shred it into pieces. I do this right in the insert of my slow cooker. Allow the shredded pork to rest in the accumulated juices from the slow cooker for about 30 minutes.
- Meanwhile, roast the squash. Pre-heat your oven to 425 degrees. Cut the delicata squash in half lengthwise. Scrape out and discard the seeds. Trim off and discard any woody ends. Cut the squash into 1/2-inch thick slices. Toss the sliced squash with the olive oil, salt and pepper. Spread the squash out onto a large rimmed baking sheet and transfer it to your pre-heated oven. Roast for 10 minutes. Then using a pair of tongs, flip the squash pieces over. Return them to the oven and continue roasting for another 12-15 minutes, or until the squash is tender and starting to brown in places. Remove from the oven and set aside.
- Make the coleslaw. In a bowl, whisk together the mayonnaise, vinegar, sugar and celery seeds. Add the coleslaw and toss to combine.
- Assemble the sandwiches. Warm or toast the buns, if desired. Then place a few tablespoons of coleslaw on the bottom half of each bun. Top with some of the pulled pork and a few slices of the roasted squash. Top with the remaining half of the bun. Serve immediately.