All I'm doing two pork shoulders for the forth of July and I'm looking for a good coleslaw recipe to top of my pulled pork. The event is for about 25 close friends. I have never had pulled pork and slaw together any help would be appreciated
Here is a good vinegar slaw dressing...
1 c cider vinegar
1/4 c white sugar
2 tsp kosher salt
1 tsp celery seed
1 tsp mustard powder
1 tsp white pepper (optional)
I've always been partial to cowgirl's Chipotle slaw:
1/2 cup mayo
1 chipotle pepper in adobo sauce (minced) you can add more
minced onion or chopped green onion
salt to taste
a squeeze of lime juice
and Ugly Dog slaw:
1/4 cup mayonnaise
1 tablespoon garlic pepper seasoning
3/4 teaspoon garlic powder
1 teaspoon black pepper
2 tablespoons soy sauce
1 tablespoon + 1 teaspoon molasses
3 cups red cabbage, very coarsely chopped, or green cabbage (or both)
In a small bowl, whisk together all ingredients except the cabbage
Chop cabbage into 3/4 - 1 inch chunks
Toss dressing with cabbage
Let sit in the fridge for an hour or two
...here's a link to the coleslaw I like to make... 8)
http://www.washingtonpost.com/pb/recipes/vinegary-montreal-slaw/9186/
I have 4 different coleslaw recipes I like depending on what else I am going to eat.
On my vinegar based slaw's I have been substituting 50% of the vinegar for malt vinegar.
If the recipe calls for both cider and white then I sub malt for the cider.
classicrockgriller? New guy or what?
Welcome home, Sonny!
I like Corky's Slaw (http://www.susanminor.org/forums/showthread.php?180-Corky-s-Cole-Slaw&p=219#post219)
Though I made a few of modifications to the recipe. I only use 1 cup of mayonnaise, 2 tablespoons of cider vinegar, up the grated onion to 2 tablespoons, and reduce the sugar to 1/4 cup. After making the dressing, test to see if the balance of sweet and sour suits your taste, if not adjust the sugar or vinegar. Make the coleslaw the night before, and refrigerate. Overnight lot of liquid will be pulled out of the cabbage. Before serving mix well then drain through a colander. Transfer to a bowl and serve. You may want to reserve some of the dressing, just incase your slaw needs to be refreshed.
Hey SONNY! How are you doing? :D
I have had Corky's slaw at one of their restaurants near Memphis. It was real good.
First time I had slaw on a pulled pork sandwich was in Ark. I thought it was odd but once I had it I was amazed at how good it was. I always put slaw on pulled pork now. Mmmm. :)
Here's my fave:
Crunchy Bacon Coleslaw
3/4 cup Hellmans mayo
1 Tbs sugar
1.5 tsp apple cider vinegar
Blend in large bowl until smooth
Add 1 bag coleslaw
1/2 lb of diced, browned and drained bacon
1/2 cup of chopped dry roasted peanuts
Stir just enough to combine all ingredients.
Simple but delicious!!
Sent from my iPhone using Tapatalk
Wow, you guys have come through big time it looks like I might have to mask two of the recipes how much slaw do you place on your same 50/50 or 60/40? thanks in advance
I had some of this slaw left over from my Grilled Shrimp Po-Boys. It goes real well with Pulled Poke Sammies
ASIAN SLAW
MAKES ABOUT 7 CUPS
· ¼ cup seasoned rice wine vinegar
· ¼ cup vegetable oil
· 1½ teaspoons sugar
· 1 teaspoon chile-garlic sauce (Sriracha)
· 1 teaspoon seasoned salt
· ½ teaspoon ground coriander
· 4 cups shredded napa cabbage
· ½ (12-ounce) package broccoli slaw
· 1 medium red bell pepper, cut into thin strips
· ⅓ cup chopped green onion
· 4 radishes, thinly sliced
· 2 tablespoons chopped cilantro
1. In a large bowl, whisk together
vinegar, oil, sugar, chile-garlic sauce,
seasoned salt, and coriander. Add
cabbage, broccoli slaw, bell pepper,
green onion, radish, and cilantro; toss
until evenly coated.
Who Dat Monkey dude ? ;D
Good to hear from ya Sonny.