Taste of the South
from the March/April 2011 issue
Slow-cooker Pulled Pork Sandwiches
Yield: 8 to 10 servings
2 tablespoons salt
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon smoked paprika
2 teaspoons ground red pepper
1 (5-pound) Boston butt
1⁄4 cup vegetable oil
4 to 6 cups water
1 recipe Three-Color Slaw (recipe follows)
1 recipe Classic Barbecue Sauce (recipe follows)
Garnish: dill pickle slices
In a medium bowl, combine salt, garlic powder, onion powder, paprika, and red pepper.
Rub pork with oil. Rub spice mixture evenly on pork, coating all sides. Place pork in a slow cooker. Add 4 to 6 cups water, until water is three-quarters way up side of pork.
Cover, and cook on low for 8 to 10 hours. Remove pork from liquid. Remove bones and fat. Shred meat. Serve on hamburger buns with Three-Color Slaw, Classic Barbecue Sauce, and dill pickle slices.
Yield: 10 to 12 servings
12 cups green cabbage, cored and shredded
2 cups purple cabbage, cored and shredded
1 cup shredded carrot
1 cup mayonnaise
1⁄4 cup chopped fresh flat-leaf parsley
1⁄2 cup apple-cider vinegar
1 tablespoon celery salt
1 teaspoon ground black pepper
1⁄4 teaspoon ground mustard
In a large bowl, combine green cabbage, purple cabbage, and carrot.
In a medium bowl, whisk together mayonnaise, parsley, vinegar, salt, pepper, and mustard. Pour over cabbage mixture, tossing gently to combine.
Classic Barbecue Sauce
Yield: approximately 11⁄2 cups
1 (8-ounce) can tomato sauce
1⁄2 cup firmly packed light brown sugar
1⁄4 cup unsulfured molasses
1⁄4 cup apple-cider vinegar
1⁄4 teaspoon ground red pepper
1⁄4 teaspoon smoked paprika
In a medium bowl, whisk together tomato sauce, brown sugar, molasses, vinegar, red pepper, and paprika. Cover, and refrigerate until ready to use.
**Reprinted with permission from Hoffman Media and Taste of the South
GDA Cooking - April 1, 2011