Thursday, August 23, 2007
Pulled pork, coleslaw and mac and cheese
Can you think of three things that go together more perfectly? Growing up I always had BBQ and coleslaw together. I'm not sure if it is a regional thing or not, but I like to put the slaw right on the sandwich! The crunch of the slaw with tang of the BBQ is just perfect. If you haven't tried it before you should!
I am very proud of this meal because it was completely from scratch! I even made my own BBQ sauce!
Beer BBQ Pork
(My own recipe)
1 bottle of good flavorful beer (I like Shock Top or Blue Moon)
2 cups of BBQ sauce (my recipe to follow)
2-3 lbs pork shoulder roast
The night before put the pork in a dish and pour the bottle of beer over the meat. Cover and let marinade overnight.
The next morning drain half of the beer from the meat and put the remaining beer and pork in a crockpot.
Pour the BBQ sauce over the meat and cook on high for 6-8 hours.
About 30 minutes before serving shred the meat with a fork and leave the lid off the crock pot (while still on high) to thicken the sauce a little bit.
My version of BBQ
1 can tomato sauce
1/2 cup crushed tomatoes or tomato puree
1/4 cup apple cider vinegar
1/2 cup brown sugar
1 tbsp garlic powder
2 tbsp finely chopped onions
1 tsp prepared mustard
1/2 tsp mustard powder
1 tsp salt
1/2 tsp smoked paprika
1/2 tsp regular paprika
a sprinkle of chili powder
Put all of the ingredients in a sauce pan and simmer for 30 minutes.
(Adapated from Amber)
1 bag cole slaw mix [or 1 head finely chopped cabbage and
1/4 c shredded carrot]
1/3 c sugar
1/2 tsp salt
1/8 tsp pepper
1/8 celery seed
1/4 c milk
1/2 c mayonnaise
1/4 c buttermilk
1 1/2 tbsp white vinegar
2 1/2 tbsp lemon juice
In a large bowl, combine the rest of the ingredients and beat until smooth.
Add the finely chopped cabbage and carrots.
Mix well - cover and refrigerate AT LEAST 2 hours before serving - this time is vital for the best flavor.
Tip - If you like your cole slaw in smaller pieces pulse the cabbage and carrots (or Cole slaw bag mix) in a food processor for 1 second 3 or 4 times. Do this in 2 batches so it is evenly chopped.
My version of mac and cheese
2 tbsp butter
1 tbsp flour
3/4 cup milk
1/2 cup sharp cheddar cheese
1/2 cup extra sharp vermont white
1 tsp garlic powder
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp pepper
1/2 pound cooked to al dente elbow noodles
Start by making of roux with the butter and flour.
Slowy add the milk and let it reduce down for about 3 or 4 minutes.
Add the spices
Add the cheese and mix well until the cheese is melted and the sauce is thick.
Pour the cooked noodles and cheese sauce in a casserole dish and bake for 15-20 minutes at 350. Or until the edges start turning golden brown.