As I was looking through my previous posts I realized that I must be on some sort of pasta or chicken kick. I do love both pasta and chicken, but we eat so much more. So I must share with you some of the things we eat on a regular basis. Pulled pork is a staple here at our home. When I discovered how easy is was to throw in the slow cooker and how scrumptious the results were, it became a regular on our menu. I might have made this too many times last year. It was the main course at all of the birthday party’s in which I was the hostess. This pork is easily prepared, cooked and pulled ahead of time, the slaw is just as easy. Therefore, this is a great dish to prepare when you are expecting a crowd or contributing to a potluck.
For some of you the idea of putting cole slaw on your Bar-B-Que sandwich is nothing short of absurd. Let me enlighten you, I can recall the first time I saw this odd combination on a menu (many, many moons ago). I ordered the pork, sans the slaw. There was NO WAY I wanted to ruin my lunch that way. It was several years later before I actually tried cole slaw on my pork sandwich, and that was all she wrote. I was hooked, and to this day if I am eating a pulled pork sandwich you had better believe there is slaw of some sort on it. There is something wonderful about the crunch, creaminess, and sweetness that the slaw adds, and how it pairs up with the spicy bar-b-que (if you like the heat) sauce and meatiness of the sandwich. This is one of my all-time top 5 sandwiches.
On a totally different note. It has been brought to my attention that I need to include serving sizes, in my recipes. I will make a huge attempt to include as much information as I can. Again, the whole measuring thing is anything but my thing. But, I will try 🙂 Also, I always try to make my recipes so that you can easily double or divide the amounts. If the cooking/baking time requires adjustment, I will add that as well. I know that some of you are cooking for 1 or 2 and some are cooking for 6-8, so I am trying to accommodate everyone!
Below are the instructions on the meat and slaw. Once everything is prepared. Pile the pork onto a fresh bun, top the meat with your favorite sauce, mine is Stubbs’s Spicy, and then finish with the slaw! Good vittles!
Slow-Cooker Pulled Pork
Serves 8-10
- 7 lbs. Boston Butt bone-in (I get two 3 to 3 1/2 lbs. pieces of meat)
- 2 Tablespoons Lawry’s Seasoned Salt or Everglades Seasoning
- 4 cups water
- 8 split buns
Directions
- Rub seasoning into meat
- Place meat into slow-cooker, the side with the most fat should face up.
- Add water, cover and cook on high for about 5 hours.
- Move meat into a large pan. Remove bone and large pieces of fat. I don’t shred the meat because I prefer the large chunks of meat. If you like use two forks or a pair of tongs and pull meat apart.
Citrus Slaw
- 1/4 cup cider vinegar
- 2 Tablespoons sugar
- 1/4 celery seed
- generous 1/2 cup of light canola mayo
- 1/3 teaspoon sea salt
- 1/2 black pepper
- 16 oz. shredded coleslaw mix (with red cabbage & carrots)
- 3/4 cup mandarin oranges
- 1 Tablespoon juice from mandarin oranges
Directions
- In a large sealable container, whisk together all ingredients except slaw mix and oranges.
- Add cabbage mix, toss well.
- Gently fold in oranges.
- Refrigerate until ready to serve.
rachels vittles 