Last Saturday marked the beginning of a terrific holiday visit from what's affectionately known as the Oklahoma Crew. They journeyed in a single overnight straight shot from there to here, arriving just before noon last Saturday. A small window of talking and laughing was followed by the allowance of an afternoon nap period. Knowing the weary travelers might also need a generous allowance of flexibility, I'd tossed a pork shoulder into the slow-cooker and prepped a big batch of Mother's sweet Southern coleslaw, and then added to it all the bonus of creamy stuffed eggs...all of which could be ready whenever the crew rose, refreshed and ready for grub.
Those eggs, by the way: always delicious and well-received, and from a marvelously simple combination of ingredients!
Oh, but why not add to all that some tempting dessert, that was appropriate to the good ol' North Carolina menu of the evening? So, all prepped and waiting in the fridge until the right time to serve it up was a batch of old fashioned 'nana pudding, and lips and bowls were licked.
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.
"Creamy Stuffed Eggs," a recipe shared with me by Barbara Huneycutt of Crozet, VA.
"Murray's Old Fashioned Nana Puddin'," from the Murray Vanilla Wafers package. Also found online at http://melissaannbrook.blogspot.com/2011/04/banana-and-vanilla-wafer-with-pudding.html.
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