Wednesday, December 15, 2010

BBQ Pork and Coleslaw

This is another recipe The Good Husband saw and wanted to try. So far he has been pretty good about picking out winners.

We had this right after Halloween, when the weather was just started to hint at the coming winter and we were longing for something that reminded us of warmer days.

This dish was both easy and tasty. The BBQ pulled pork was easy enough to make. It was the coleslaw that really made this dish. I failed making coleslaw before, so this was a huge improvement.

I normally don't like my foods to touch, so I was also shocked at how much I liked it considering I would never allow my coleslaw to touch my sandwich on my plate normally.

I did modify the original recipe as well. The original called for BBQ chicken, but we had pork chops in the fridge that needed to be used. I also didn't make them "sliders" since 1.) I hate how the term is used too often and incorrectly in the food world and 2.) I like the big kaiser buns.

½ cup mayonnaise
½ cup chopped green onion
2 tablespoons dill pickle juice (from a jar of pickles)
2 tablespoons cider vinegar
2 tablespoons sugar
½ teaspoon coarse salt
Freshly ground black pepper
1 (16-ounce) package shredded cole slaw mix

1 cup bottled barbecue sauce
3 tablespoons cider vinegar
3 cups roughly shredded pork
Kaiser buns

~For coleslaw, whisk all ingredients together, except coleslaw mix, in a large bowl. Add coleslaw mix and toss to coat. Refrigerate until ready to serve.

~For shredded pork, cook pork in slow cooker on low for 6-8 hours or until fork tender. Shred. Combine barbecue sauce, vinegar and pork and stir to combine.

~To serve, place pork on bun bottoms, spoon coleslaw on top, top with remaining bun and serve.

recipe modified from: Relish Magazine

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