I am excited to work with Williams-Sonoma to bring you this recipe. As always, while this post is sponsored, all thoughts and opinions are my own.
Father’s Day is in just a few weeks. I’ve been trying to decide what to do for Mathlete {besides sending him off flying for the day} and I instantly thought of a picnic. We did one at a local winery for Mother’s Day and it was great. One of our wineries has also opened a brewery on the property and I know Mathlete would love checking out some of the beers they offer. Of course, if we are going on a picnic, we are going to need food to take. I wanted to skip our regular choices {like balsamic chicken sandwiches} and I saw some braising sauces made with craft beers at a recent shopping trip and instantly knew I wanted to make a braised pork sandwich with jicama kale slaw.
Normally I would grill something to turn into a sandwich for Father’s Day because what man doesn’t love grilled meat! But, E has become so interested in the grill and I knew I would be prepping the meal while Mathlete was out flying so I chose braising instead. It is hands off which gives me time to pack the rest of our picnic supplies and entertain the kids.
Braised Pork Sandwich Ingredients:
1 pork tenderloin
1 Tbsp oil
1 bottle Anchor Steam braising sauce
4 onion rolls
Jicama Kale Slaw:
2/3 cup jicama matchsticks
1/2 cup torn kale leaves
1/4 cup lime juice
2 Tbsp rice vinegar
1 Tbsp chipotle chili powder
1 Tbsp honey
1/4 cup avocado oil
Let’s Make It:
1) Heat oil over medium-high heat in a large dutch oven or braiser. Add pork and brown on all sides. Add braising sauce and reduce heat to low. Cook for 2 hours or until easily shredded with a fork. Remove from heat and shred.
2) In a medium bowl, combine jicama and kale. Toss to combine.
3) In a small bowl, whisk together lime juice, rice vinegar, chili powder, honey and avocado oil. Pour over jicama mixture. Refrigerate for 15 minutes.
4) Split onion rolls in half. Add shredded pork mixture and top with jicama slaw.
I made these to test them out this week and they are amazing! I absolutely cannot wait to make it for Mathlete’s Father’s Day picnic. I am sure he is going to love them. My favorite part is the jicama kale slaw! It adds the perfect amount of crunch to the sandwich.
As part of his gift, I picked up some craft beer BBQ sauce too so I suspect we’ll be using that for another round of delicious recipes.
What are you planning for Father’s day? Have you tried any of Williams-Sonoma’s craft beer sauces?
- 1 pork tenderloin
- 1 Tbsp oil
- 1 bottle Anchor Steam braising sauce
- 4 onion rolls
- 2/3 cup jicama matchsticks
- 1/2 cup torn kale leaves
- 1/4 cup lime juice
- 2 Tbsp rice vinegar
- 1 Tbsp chipotle chili powder
- 1 Tbsp honey
- 1/4 cup avocado oil
- Heat oil over medium-high heat in a large dutch oven or braiser. Add pork and brown on all sides. Add braising sauce and reduce heat to low. Cook for 2 hours or until easily shredded with a fork. Remove from heat and shred.
- In a medium bowl, combine jicama and kale. Toss to combine.
- In a small bowl, whisk together lime juice, rice vinegar, chili powder, honey and avocado oil. Pour over jicama mixture. Refrigerate for 15 minutes.
- Split onion rolls in half. Add shredded pork mixture and top with jicama slaw.
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