For the duration of the coronavirus pandemic thus far, the Roediger House has engaged in a pretty full shut-down. There've been no guests over to the house with the exception of a couple of driveway visits (with camp chairs appropriately distanced) with the RoHo regulars. Last Wednesday was the first approximation of a social affair in months, when a family of five came over to do a driveway hang and eat barbecue and slaw and shoot hoops at the too-little-used basketball goal. The weather was just awesome: still sunny but we were in the shade of the rear trees, and the breezes were great. And the food wasn't so bad either: Texas pulled pork barbecue with sweet and tangy barbecue sauce, along with a big ol' batch of coleslaw based on my mother's approach. I donned my mask and a pair of food service gloves to serve up each plate according to order or preference. Some folks enjoyed their barbecue as a sandwich, and some with the coleslaw on top. But I do like to just have a pile of barbecue and a pile of slaw, bouncing back and forth between each. It was a delightful evening.
Pulled Pork based somewhat on "Slow Cooker Texas Pulled Pork," from cmccreight on AllRecipes.com.
Barbecue Sauce adapted from "Sweet and Tangy Barbecue Sauce" from the 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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