Tuesday's delicious supper of pulled pork barbecue and homemade coleslaw was about as good as any batch I've made in a while. By depending on the slow cooker this time, I was able to let that pork cook for 14 hours overnight, then I shredded it and added more sauce, and then left it to cook another three hours. A simple quick barbecue sauce for serving brought it all together, happily joined in the bowl by coleslaw based on my mother's recipe.
Pulled Pork based primarily on "Slow Cooker Texas Pulled Pork," from cmccreight on AllRecipes.com.
Barbecue Sauce for serving was adapted from "Sweet and Tangy Barbecue Sauce" from recipe for "Indoor Pulled Pork," by Bryan Roof. In Cook's Illustrated, January & February 2010 (No. 102), p. 6-7.
Sweet Southern Coleslaw based on recipe from Allison M. Jones.
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