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Posts Tagged ‘coleslaw’

by Caitlin Saniga

Carolina-style pulled pork sandwiches

The recipe I was working from called this Carolina-style barbecue, which I find a bit deceiving. Is it possible for something to be called “barbecue” if it’s never touched a grill? I’m opting to call this pulled pork instead, but it’s darn delicious nonetheless. The apple cider vinegar and hot sauce give it a nice Southern twang, too. And the portion size makes this perfect for feeding a crowd.


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by Caitlin Saniga

I love how crisp this slaw is. Don't be tempted to buy prepackaged slaw mix. Shredding the cabbage and carrots at home makes all the difference!

  • 1/4 green cabbage
  • 2 large carrots
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 teaspoons red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Using a sharp knife, thinly slice the cabbage. You should have about 2 cups when you’re finished. Grate the carrots in large-whole grater. Combine the cabbage and carrots in a medium mixing bowl.

In a small mixing bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, celery seed, salt and pepper.

Pour the dressing over the vegetables, and toss to combine. (I used my hands.) Refrigerate until serving time. Keeps for 3 days.

Makes 4 servings.

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by Sarah Steimer

Pulled pork is one of the main reasons I bought a slow cooker, no lie.

For the pork

  • Pork loin, butt or shoulder
  • clove of garlic, minced
  • salt
  • pepper
  • water

Brown the outside of the pork in a saute pan. Place in a slow cooker and add water, salt, pepper and garlic. The water should reach about an inch of the way up the meat. Cook on high for about 3-6 hours, depending the size of your cut. Mine was only about a pound and a half, if that, so it only took about three or so hours. You can also cut your meat into large chunks, browning each, to quicken your cook time. You can tell your meat is done when it basically falls apart when you poke at it.

Was the garlic necessary? I don't know, but it made the house smell awesome.

Shred the pork with forks and keep warm.

For the sauce

  • 1 cup ketchup
  • 1/2 cup bourbon
  • 3 tablespoons brown sugar
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons liquid smoke (I used a bit more)
  • 1 garlic clove, minced
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon freshly ground black pepper

Combine all ingredients in a sauce pan and bring to a simmer. Stir and simmer for a few minutes until thickened. Serve over the pulled pork.

I also made my coleslaw on top, which was pretty simply shredded cabbage and carrots. The sauce is just vinegar, mayo and sugar (I never measure, just guess and taste). Of course there’s no shame in buying slaw dressing… or even the slaw itself.

Barbecue recipe adapted from: My Luscious Temple

Photos: Sarah Steimer

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