BBQ Pulled Pork and Spicy Coleslaw Stack

I am cursed. 

The second I say out loud that I like something, it goes away. 

Mostly just television shows and restaurants. Not anything, you know… more important. 

There was a BBQ restaurant in my town that made a dish called The Stack, and I loved it. 

Sweet and buttery corn bread, with heaps of pulled pork and coleslaw piled on top, and I ordered it to go in a styrofoam container which somehow made the whole thing taste even better. 

I told everyone about it. 

And then suddenly, gone. The restaurant closed down. Even now it’s just an empty building with random boxes piled inside. 

That was easily seven years ago, and I still make this dish on the regular, only now it’s better because I get second and third helpings anytime I want for free.

I’m gonna show you how to make this, and share my all-time favorite pulled pork recipe, and my homemade cabbage and jalapeno coleslaw. 

Pork, all the fixings for coleslaw, and Jiffy Corn Muffin Mix, which I will die on a hill defending and eating until the end of time. 

First, let’s talk about the pork. 

I use the rub from No Spoon Necessary’s recipe for Easy Carolina Pulled Pork, and it’s so, so good. 

Normally, I would smear her rub all over a big old pork butt, but the only thing I could get my hands on were a couple pork loins. 

Not ideal, because you want all the fat a nice butt or shoulder offers, and the loins are pretty lean (read: dry). I grabbed a couple with at least some fat left on them and called it a win. 

I let the rub sit on the loins overnight, but even just 30 minutes would be just fine. I toss it into a crock pot with some beer and apple cider vinegar. I cook this on low for 8 hours. 

Now onto the coleslaw. I make my coleslaw with jalapeno because I like a little bit of spice, but obviously, you can omit this and eat your plain cabbage slaw if you want. 

At it’s base, the dressing is mayonnaise, sugar, white vinegar, apple cider vinegar, and salt and pepper. 

Mix it up, and set it aside. 

Then chop up a jalapeno really small. You are just adding a small amount of heat, not anything super hot or spicy. 

Toss it in with a bag (yeah I said a bag, I’m not over here trying to be Ina Garten) of cabbage and carrot coleslaw mix. 

And then dump the dressing on and mix it all together. 

Put it in the fridge to get nice and cold, and don’t eat it all, you’re gonna need this later .

Make your corn bread, I always do a double box of Jiffy and then smear the top with butter. 

It’s tradition. 

And then I pull the pork out of the crock pot, and shred it up.

Once it’s all shredded, I add a moderate amount of BBQ sauce, we’re a Sweet Baby Ray’s family.

You don’t want to soak the meat because you’re going to be adding more sauce when you put your layers together. 

First things first, cut yourself a nice chunk of corn bread. 

I recommend eating this from a shallow bowl, it gets a little messy once you dig into it. 

Then layer on your pulled pork and drizzle on more BBQ sauce. 

You could stop right here if you want and have a great meal. But no, keep going. 

And then you spoon on the coleslaw, and it’s like one big BBQ lasagna. 

When you eat it, make sure you bring your fork straight down, so you get all the parts. 

It’s a two paper towel-as-napkin meal. Enjoy. 

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