Pulled Pork

Hey friends, can I call yall that since you’re here reading my blogs week after week. I’ve got a 2 for 1 recipe today and it’s my summer favorite. Mostly because it can be done in so many ways. We’re going to talk about pulled pork and coleslaw. It’s kind of a big deal in this part of the country just like sweet tea and Cheer wine. I live about 10 miles north of North Carolina, and around here the closest BBQ restaurant is probably 5 minutes away. The smokers used to make traditional pulled pork normally uses mustard and a smoky sweet rub onto the pork but and cooked low and slow for hours until the bone easily pulls out. There’s a bark that forms that’s truly amazing.

When I worked at the private school, we had BBQ pulled pork day. I remember loading an entire super fancy oven to cook overnight and a way that sort of felt like cheating through into a huge mixer to hopefully not turn out like that horrible, minced meat that we all remember from school. Let me tell you it’s a very fine line and I screwed up a few times before I got it right. The coleslaw never really got ate because the kids thought it was weird, but they loved the color of the different cabbage.

 My family loves pulled pork as much as I do but let’s be honest, I don’t always have the time to keep the smoker going all the way to the pork but getting tender enough, so I normally put mine in the crock pot while I’m at work and shred it when I get home. We like the BBQ sauce mixed in, but you can leave it on the side if you want. I sometimes don’t even defrost the pork I just put it in with ½ cup apple cider vinegar and 4 whole cloves of garlic and ½ cup Splenda brown sugar. Ive already got my BBQ sauce recipe in an earlier blog post, so go check that one out or buy your favorite at the store.

For the coleslaw we’re going to shred a green and half of a red cabbage head into a bowl with a carrot or if you don’t have time, they sell bags next to the salad mix. For the dressing you’re going to need apple cider mayonnaise celery seed ground mustard and 2 tablespoons Splenda. Mix that all together and set in the refrigerator to marry and get delicious.

I hope you like the recipes this week. Let me know if you have any question comments concerns. Be Blessed!!