Wednesday, June 29, 2011

Barbecue Coleslaw

This last weekend my husband put 12 pounds of pork butt into our smoker and made me a very happy person! He spent 9 hours babysitting the smoker, adding wood chips when needed, and the end result was a lot of delicious smoke flavored pulled pork. This coleslaw is to be served on top of pulled pork, we scooped huge servings of pork onto soft rolls and then piled on this spicy coleslaw, top with bbq sauce! What an amazing taste!

I have a bbq cookbook that I go to often for great sides; I suggest you check out this book.

1 medium head White Cabbage
3 TBSP Granulated Sugar
1 c Cider Vinegar
2/3 Ketchup
1/2 c Water
1/8 tsp Cayenne Pepper
1/8 tsp Crushed Red Pepper
1/4 tsp Black Pepper
3/4 tsp Salt
Dash Tabasco Sauce

Grate or thinly slice cabbage. In a small a sauce pan, combine the sugar and vinegar and cook over medium heat until the sugar dissolves. Whisk in the other ingredients and simmer over medium-high heat for 10 minutes. If the mixture seems too thick , thin with 2 TBSP warm water. Pour the warm sauce over the grated cabbage, toss to combine throughly. The recipe calls for you to serve it immediately, but I let it sit on the counter for at least another 30 minutes.  Place large spoonful on top of pulled pork. Tastes great cold as a side dish also!
Shred the cabbage
Pour the hot mixture over the cabbage, mix
All that is missing is the sauce!


Here are some pics of our smoked pork butts
 Pork butts, I purchased them at Sam's Club
Yumm, can you almost taste it?
Shred it up!

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