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Started By
Message
Cole slaw for pulled pork sandwiches
Posted on 8/9/17 at 9:12 pm
Posted on 8/9/17 at 9:12 pm
I've made a basic recipe before
And tips or good recipes out there, I prefer a vinegar based slaw over a mayo slaw
And tips or good recipes out there, I prefer a vinegar based slaw over a mayo slaw
11
Posted on 8/9/17 at 9:20 pm to WaWaWeeWa
I use apple cider vinegar and a little pepper jelly to make a dressing. It gives it a little sweet heat. I may use a tiny bit of mayo to thicken it up.
Posted on 8/9/17 at 9:35 pm to BigPerm30
COLESLAW
1 medium head green cabbage, shredded
1 carrot, shredded
1 tablespoon onion, minced
1¼ cup mayo
1/3 cup sugar
1/4 cup apple cider vinegar
1/4 teaspoon celery seed
1/4 teaspoon ground black pepper
Salt, to taste
Sorry but for sandwiches you gotta go Mayo
1 medium head green cabbage, shredded
1 carrot, shredded
1 tablespoon onion, minced
1¼ cup mayo
1/3 cup sugar
1/4 cup apple cider vinegar
1/4 teaspoon celery seed
1/4 teaspoon ground black pepper
Salt, to taste
Sorry but for sandwiches you gotta go Mayo
This post was edited on 8/9/17 at 9:36 pm
Posted on 8/9/17 at 9:45 pm to golfntiger32
Huh..never tried the apple cider vinegar. I always used Red Wine vinegar. Got to try that.. People freak at how much sugar I use but never complain after eating my slaw.
Posted on 8/9/17 at 9:55 pm to golfntiger32
quote:
COLESLAW 1 medium head green cabbage, shredded 1 carrot, shredded 1 tablespoon onion, minced 1¼ cup mayo 1/3 cup sugar 1/4 cup apple cider vinegar 1/4 teaspoon celery seed 1/4 teaspoon ground black pepper Salt, to taste
I like this recipe but i do mine half white vinegar and half apple cider vinegar
Posted on 8/9/17 at 11:17 pm to WaWaWeeWa
Google Emeril's Maw Maw's Slaw.
Make it and thank me later.
Make it and thank me later.
Posted on 8/10/17 at 7:13 am to WaWaWeeWa
Shredded cabbage
1/2 cup mayo ( I use blue plate)
2 tablespoons vinegar or enough to get consistency right depending on what you like.
Black pepper to taste
A couple dashes of your BBQ rub
That will give you a good start and adjust from there.
1/2 cup mayo ( I use blue plate)
2 tablespoons vinegar or enough to get consistency right depending on what you like.
Black pepper to taste
A couple dashes of your BBQ rub
That will give you a good start and adjust from there.
Posted on 8/10/17 at 7:47 am to WaWaWeeWa
Posted on 8/10/17 at 10:10 am to WaWaWeeWa
No recipe but I use:
Purple cabbage, napa cabbage, carrots
Apple cider vinegar
A little bit of brown mustard
S&P
Pinch of sugar
Purple cabbage, napa cabbage, carrots
Apple cider vinegar
A little bit of brown mustard
S&P
Pinch of sugar
Posted on 8/10/17 at 10:13 am to WaWaWeeWa
I might do a pork butt this weekend but this time I'm thinking I want to try pickled onions to go along with it rather than slaw
Posted on 8/10/17 at 10:13 am to WaWaWeeWa
This is what we do for NC pulled pork sandwiches
"Growing up in the foothills of North Carolina and enjoying Eastern North Carolina BBQ, we always had barbecue slaw or red slaw served with our pulled pork. The spicy, crunchy texture of the marinated cabbage takes BBQ to the next level. Serve with pork or chicken."
Ingredients
4 cups finely shredded cabbage
1/3 cup apple cider vinegar
1/3 cup ketchup
2 tablespoons white sugar
2 teaspoons crushed red pepper flakes, or to taste
2 dashes hot pepper sauce, or to taste
Directions
Place the cabbage into a salad bowl. In a small bowl, whisk together apple cider vinegar, ketchup, sugar, red pepper flakes, and hot sauce until the sugar has dissolved. Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving.
"Growing up in the foothills of North Carolina and enjoying Eastern North Carolina BBQ, we always had barbecue slaw or red slaw served with our pulled pork. The spicy, crunchy texture of the marinated cabbage takes BBQ to the next level. Serve with pork or chicken."
Ingredients
4 cups finely shredded cabbage
1/3 cup apple cider vinegar
1/3 cup ketchup
2 tablespoons white sugar
2 teaspoons crushed red pepper flakes, or to taste
2 dashes hot pepper sauce, or to taste
Directions
Place the cabbage into a salad bowl. In a small bowl, whisk together apple cider vinegar, ketchup, sugar, red pepper flakes, and hot sauce until the sugar has dissolved. Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving.
Posted on 8/10/17 at 10:54 am to WaWaWeeWa
People that put cole slaw on a perfectly good pulled pork sandwich worship the devil. Bunch of freaks.
Posted on 8/10/17 at 3:36 pm to Lakeboy7
I used to be that way until I tried it. Now I don't eat one without it. I make one similar to golfntiger but if I'm in a hurry or forget I just send the wife to Popeye's.
Posted on 8/10/17 at 4:08 pm to Cap Crunch
quote:
I might do a pork butt this weekend but this time I'm thinking I want to try pickled onions to go along with it rather than slaw
I like the way Mexicans do it. Red onion, salt, pepper, and lemon juice.
Posted on 8/10/17 at 6:52 pm to WaWaWeeWa
I do a version based on an Alton Brown recipe. It's not sweet.
Shredded cabbage
fresh ground black pepper
kosher salt
dill pickle relish and a splash of pickle juice
Pinch of Coleman's dry mustard
Fage' Greek yogurt instead of mayo. Sometimes I use a little mayo, but the yogurt is just as good.
Stir it up, keeping it on the dry side. It will get wetter as it sits in the fridge for an hour or so.
If you have time, you can salt the cabbage and let it drain in a colander for a couple hours before you make the slaw.
Shredded cabbage
fresh ground black pepper
kosher salt
dill pickle relish and a splash of pickle juice
Pinch of Coleman's dry mustard
Fage' Greek yogurt instead of mayo. Sometimes I use a little mayo, but the yogurt is just as good.
Stir it up, keeping it on the dry side. It will get wetter as it sits in the fridge for an hour or so.
If you have time, you can salt the cabbage and let it drain in a colander for a couple hours before you make the slaw.
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