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Sunday, July 4, 2010

Pulled Pork Sandwiches With Coleslaw

Happy Independence Day everyone!  My wife and I decided to claim our independence from making a large meal for dinner and instead to use some of the shredded pork shoulder in our refrigerator for dinner.  I looked at the article in the paper for Pulled Pork Sandwiches With Coleslaw and saw that we needed to pick up a head of green cabbage and some small hamburger (or slider) buns at the store while we were out running a few errands.

I prepared for the dinner by finely slicing a little more than half the head of cabbage.  I put the sliced cabbage in our salad spinner, gave it a rinse and then a spin dry.  I looked at the coleslaw recipe that was printed in the paper and I thought it would not have very much flavor, as it was just one tablespoon each of red vinegar with olive oil, a little salt, and pepper.  I decided to make a small batch of coleslaw with that recipe, but asked my wife to make a more traditional coleslaw dressing.

She found a few recipes, but in the end created her own dressing recipe: Cheryl’s Coleslaw

   1/2 cup Miracle Whip
   1/4 cup apple cider vinegar
   1/2 teaspoon salt
   1/4 teaspoon pepper
   1/2 teaspoon yellow mustard
   2 tablespoons milk
   1/4 teaspoon celery seed

To prepare this recipe, she whisked all the ingredients together in a mixing bowl and stirred it into the shredded cabbage with some carrot strips (made with a peeler). 

We heated some of the pulled pork that I cooked a couple of day before with just a small amount of Sweet Baby Ray’s Barbecue sauce.  We place the small buns on our plate, added a serving of the pork and then added some of the coleslaw on top, then topped with the other half of the bun.

I tried both versions of the coleslaw on the pork and my wife’s was definitely better than the recipe in I made from the paper.  The crispness of the cabbage gave some body and definition to the soft bun and pork.  The spices in the Miracle Whip, vinegar, and mustard were a great combination to add with the barbecue sauce.

We have enough buns, coleslaw, and pork remaining to have for lunch tomorrow, I can’t wait!

Adventures In Food: Author: Kerry Howell

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