Last Sunday night was a special evening at the Roediger House, made noteworthy by a return visit of Mookie's folks Rita and Jimmy. With six of us at the table, I wanted to have a-plenty to serve up. Since Boston Butt was on a special sale for 99-cents-a-pound, that narrowed down my options to something porklicious. I had to divert from my first inclination because some key ingredients were not available at the local Hispanic grocery, so I defaulted to a delicious alternative: slow cooker Texas pulled pork with Wild Willy's Rub and homemade tangy Carolina barbecue sauce. I bulked up our plates with homemade baked beans (without the ground beef this time) and my mother's sweet southern coleslaw.
Pulled Pork based on a Review with Modifications by jenleighd, made in response to "Slow Cooker Texas Pulled Pork," from cmccreight on AllRecipes.com.
"Wild Willy's Number One-derful Rub," in Smoke & Spice, by Cheryl and Bill Jamison. Boston: The Harvard Common Press, 2003, p. 171.
Barbecue Sauce for cooking adapted from "Tangy Carolina Barbecue Sauce," from Karly Campbell of BunsinmyOven.com. [Published 10 May 2013]
"Baked Beans," from Redith Mozelle Newman Quesenberry (1927-2019) of Carroll County, Virginia, via Cindy Coulson of Cana, VA.
Sweet Southern Coleslaw based on a recipe from Allison M. Jones.
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