Tag Archives: coleslaw

Simple BBQ Pulled Pork and Easy Coleslaw

I am very grateful we built our dream home with an amazing kitchen several years ago. I am extremely happy I fought so hard to get my Viking stove. I cannot be totally positive but I do wonder if we would have been so adventurous with meals if we didn’t make the decisions we did.

pulled pork 009

I am not saying we have made, eaten or even tried most of what is out there, but we have discovered some pretty awesome staples that we have added to our meal rotation.  Pulled Pork Sandwich with Coleslaw was something pretty foreign for us a few years back. Plus I am pretty much the only one that enjoys coleslaw, especially with my guys; they turned their noses up when I told them how to put the sandwich together;  actually I think the first time, I put them together and put the plate in front of them.  I had to do some convincing this is how they are supposed to be eaten – try it you might like it.  Voila’ success, we all thought, where have these been; all our lives!!!  It’s kind of funny my son has more pork to slaw ratio but my husband piles on the slaw.

My mother is visiting this week and I was totally surprised when she declared while bringing the fish taco up to her mouth that “here it goes the first fish taco I have ever eaten” I had NO idea she hadn’t tried them before. I will not share her exact age because she will read this and kill me, especially since she will still be here when I post this. But she is 70+ and loved her “first taco” I think that is pretty darn cool. I wonder if she too thought – damn where have these been all my life?

I hope by reading this you might try something a little outside your comfort zone, it would encourage it with kids especially, I have too many friends that have some serious picky eaters. I am very grateful my kids are on this food journey with me. I’m pretty sure; actually I’m positive that my beautiful daughter living in Japan is even more adventurous with food than I am. When she comes home she’ll have to share some recipes with her Mom.

pulled pork 001 pulled pork 004 pulled pork 006 pulled pork 008

Simple Pulled Pork

3-4 lb. Pork Shoulder or Butt

Root Beer to cover

Place Pork in a slow cooker, cover with the Root Beer; cook on low all day, mine is on 9 hours while I am at work. When you get home, dump the liquid, put the pork back in the slow cooker and you should be able to take 2 forks and shred all of it. Add a container of your favorite BBQ sauce, I use Sweet Baby Rays. Turn the slow cooker on high for 15-20 minutes and serve.  You can add more sauce as needed.

Quick Cole Slaw

1 bag of tri-colored coleslaw

1 cup of Mayo

¼ cup Dijon mustard

1 Tbs cider vinegar

1 lemon juiced

Pinch of sugar

1/2 tsp celery seed

Several dashes of hot sauce

Kosher salt & freshly ground black pepper

Combine all the above ingredients; add to the coleslaw and let set for 10-15 minutes until it melds.

Create your delicious sandwich, get some nice hearty rolls and add a scoop of pork and a scoop of slaw. You are going to need a few napkins

pulled pork 010

Enjoy!

8 hours cooking/baking

Since my daughter is home from Japan for a short visit we had friends and family over this weekend.  I took Friday off from work and cooked up a storm.  I spent 8 hours making dishes and desserts enough to feed anywhere from 10 to 20 people.  Since we had family from as far away as Virginia to a few that live right up the road I decided to just have an open house. Come as early as you want and leave as late as you want. Lunch would be served at 1 and dinner at 6 and whoever was here in between would not go hungry. At my house no one ever goes hungry!

 

White Chocolate Craisin and Peanut Butter Chocolate Cookies

White Chocolate Craisin and Peanut Butter Chocolate Cookies

Chicken Rice Soup

Lunch Menu: 4 Bean Chili, Corn Bread and Pulled Pork with Cole Slaw Sandwiches, Clam Chowder and Cookies

Dinner Menu: Ham, homemade beans, Macaroni & Cheese, Chicken Soup and Texas Sheet Cake

Image

When I know I need to feed this many people; I need to be very organized.  Thursday night I did all my grocery shopping so I could wake up in the morning and get going.  I envy the well-stocked kitchen & pantry on these types of occasions.  I have a large and a medium sized crockpot but could have used 2-3 more.  I have 2 large pots but could have used 4-5 more.  Unfortunately if I buy anymore cookware, dishes, glasses or utensils; my son will pitch a fit.  You see he does the majority of the dishes in the house and is running out of places to store all my treasures.  I kind of see what he means but I can’t help myself I need and use every item I bring home.  I have been using my class as an excuse to why a new sauté pan shows up or why I have a new Le Creuset in the cupboard. On occasion I do take inventory and clean out my stash, don’t tell Alex it’s just to make room for more.

Day of Cooking 026

Make this cake – Trust me it is delicious and easy!!!

I got this recipe from a friend, I am not sure why it is called this but I really really like it.

Texas Sheet Cake

Add to Sauce Pan

1 Stick of Butter

½ Cup Vegetable Oil

4 TBS Cocoa

1 Cup Water

Boil the above in a pan for 2-3 minutes

Sift together

2 Cups Flour

2 Cups Sugar

Pour over chocolate sauce and mix well

Add to the above

½ Cup Buttermilk

1 tsp Baking Soda

2 Eggs

1 tsp Vanilla

Mix well and pour into greased jelly roll pan

Cook at 400’ for 20 minutes

Frosting to be added to hot cake

Add to Sauce Pan (you can use the same one; I cleaned mine when the cake was in the oven)

1 Stick Butter

1/3 Cup Buttermilk

4 TBS Cocoa

Bring to a boil

Add the following

1 Box of Confectioner’s Sugar (roughly 2 ¾ Cup)

½ tsp Salt

1 tsp Vanilla

¾ Cup Chopped Walnuts (I added after so I could make ½ sheet without – work fast as the frosting hardens quickly)

Once cooled – slice into whatever size pieces you would like and store in airtight container – they don’t stick too bad so you can stack

Croutons & Coleslaw admission

I am proud to admit that I have not purchased a bag or box of pre-made croutons in at least 13+ years.  I was literally at the grocery store just a few hours ago and saw a couple picking up a bag; I had to chuckle to myself because I was actually contemplating telling them how easy it was to make their own and that they are handsdown better than what you can buy at the store any day of the week.  I can see the headlines now; women arrested in Market Basket produce for accosting couple over bagged croutons.  I refrained… I then saw the same couple pick up a premade bag of salad; I tried not to judge. I am not perfect by any stretch; I have made my own coleslaw many times over the years but I will confess that it is way easier to buy a tri-color bag of shredded cabbage and carrots; I do make my own dressing for the slaw but sometimes everyone needs a little assistance.

Image

I have been trying to help my family eat a little better.  While we are definitely foodies and only want to eat food we like; which is not always the most healthiest choices and we don’t really adhere to the motto “eat less” either.  I figured if we had a salad before each dinner maybe we wouldn’t eat as much steak, chicken, pork chops, lasagna or whatever we are eating for dinner.  Last week I made some pretty yummy salads I must admit, They were more like a meal since I added some leftover bacon and I made a couple of hard boiled eggs.  My salads tend to be whatever we have in the produce drawer, I found that really like adding sno-peas, they add some really nice crunch and are very sweet. I cut off the ends, blanch for a minute remove from the heat; add to a ice water bath so they stay green and crunchy. (my salad is the one without the raw onion – I don’t like raw onions at all and I have no desire to learn)

croutons 009

croutons 004

Croutons

Crust removed from whatever bread you want to make the croutons from.  I tend to make croutons every time we have leftover French or Italian bread that we had for dinner the night before, I have also used whatever sandwich bread we have in the drawer.

Day old Bread

Olive oil

Garlic Salt

Salt

Dried Parsley

Remove crust; cube into the size you want to eat; place in a ziploc bag; add olive oil; just enough to lightly coat the bread.

Bake in a 350’ oven for 15-20 minutes until lightly browned

If you are in a pinch you can pan sear them; I tend to do this in the morning if I make a salad for work

Cole Slaw

1 bag of tri-colored coleslaw

1 cup of Mayo

¼ cup Dijon mustard

1 Tbs cider vinegar

1 lemon juiced

Pinch of sugar

1/25 tsp celery seed

Several dashes of hot sauce

Kosher salt & freshly ground black pepper

Combine all the above ingredients; add to the coleslaw and let set for 10-15 minutes until it melds.  Great on pulled pork sandwich!