Pork Barbeque and Sweet & Sour Cole Slaw can be made in a variety of ways. Thanks to Connie for these recipes. Check out Cook with Connie for more fantastic recipes!
Pork barbecue is very easy to make when you make it in your slow cooker. There are many, many bottled barbecue sauces out there with lots of wonderful flavors and varieties. You can get North Carolina-style barbecue sauce that is vinegar-based with a tangy, spicy kick. Another favorite is Honey Smoked, a flavor that is thick and sweet with just a touch of hickory smoke. I’ve even seen Orange Chipotle and Honey Dijon barbecue sauces. The choices are endless and provide opportunity for lots of experimentation to find your family’s perfect taste.
A boneless pork shoulder or Boston butt roast makes a wonderfully tender barbecue when slow cooked.
- Choose a 3-4 pound cut and ask your butcher to trim it. This will reduce the amount of fat you will need to trim once you get home. Place your trimmed roast in the slow cooker.
- Cooking the roast in a vinegar-based sauce will tenderize the meat as it cooks and will keep it tender and juicy. When shopping for this sauce, it should be thin and watery, not thick. Pour about 1 cup of your favorite vinegar-based sauce over the roast; cover and cook on low for 4-6 hours or until meat will shred easily with a fork.
- Discard most of the cooking liquid, reserving some to keep the meat moist. Shred meat with two forks and add desired amount of your family’s favorite barbecue sauce (depending on how “wet” you like your barbecue.) I usually choose a thick, sweet sauce for this step.
- Cover and cook another 30 minutes.
- If you want your barbecue to have those crispy, charred bits you find on an authentic pit-fired barbecue, you can broil your barbecue a few minutes, being careful not to burn it.
Now, as a Southern girl, I believe pork barbecue needs to be served with cole slaw, sweet pickles, and hot sauce. But, I know some folks top theirs with a slice of American cheese or (gasp) ketchup. No matter how you like it, pork barbecue is not difficult to make and can be tailored to your family’s tastes. Give it a try with macaroni and cheese or baked beans for a classic Southern meal. Here’s a recipe for my Sweet & Sour Cole Slaw. One head of cabbage goes a long way, and cabbage is generally on sale this time of year making it a thrifty choice for a side dish.
Sweet & Sour Cole Slaw
¾ lb. grated cabbage (about 4 cups)
2 carrots, grated
2-3 green onions, finely chopped
½ green pepper, minced
½ c. sugar
½ c. white vinegar
¾ t. salt
¼ t. celery seed
½ t. paprika
¼ t. freshly ground black pepper
Combine sugar and next 6 ingredients in large mixing bowl. Toss with cabbage, carrots, green onions, and green pepper to coat. Chill in refrigerator until ready to serve. Toss again before serving.