Lowslow Pulled Pork With Vinegar Coleslaw Recipes
COLESLAW FOR PULLED PORK
This light, crisp coleslaw for pulled pork is crunchy, slightly sweet, but not too creamy. Best enjoyed after at least 1 hour, but holds up well for days! GF, Vegetarian
Provided by Ari Laing
Categories Side Dish
Time 2h10m
Number Of Ingredients 7
Steps:
- Combine in a bowl. Place bagged coleslaw mix in a large bowl, then add ½ a thinly sliced red onion, ¾ cup mayonnaise, 3 Tbsp red wine vinegar, 2 Tbsp granulated sugar, ½ tsp Kosher salt, and a couple pinches of black pepper. Use tongs to thoroughly toss.
- Refrigerate until needed, at least 1 hour (though 2 or 3 hours is better).
Nutrition Facts : Calories 78 kcal, Carbohydrate 8 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 3 mg, Sodium 311 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 4 g, ServingSize 1 serving
THE BEST VINEGAR COLESLAW
We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
- Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.
LOW&SLOW PULLED PORK WITH VINEGAR COLESLAW
This melts in your mouth! And the coleslaw makes the sandwich all the better!! :)
Provided by Eddie Szczerba @chefed60
Categories Pork
Number Of Ingredients 7
Steps:
- Pat dry the pork butt,rub generously with the dry rub.* (See recipe at bottom for dry rub*) Wrap the pork butt in cellophane and refrigerate overnight.(The longer the better!)
- Heat a large pan or pot(big enough to hold the pork butt)add the canola oil. Place the pork but fat side down,brown on all sides,4-5 minutes per side.
- Place the pork butt in your slow cooker,add the onion and garlic,liquid smoke,chicken stock. Set it for the appropriate time and walk away!
- After the butt has finished cooking,remove the fat cap,then using two forks pull the toast apart to shred it into the juices in the slow cooker. Add your favorite barbecue sauce,spoon on toasted potato rolls and top with the vinaigrette cole slaw. Serve with pickles and potato salad if you like or corn on the cob is nice too! Enjoy!
- Vinegar Coleslaw: 1-small head of green cabbage shredded 1/2 red bell pepper & 1/2 green bell pepper sliced thin 1-small carrot shredded 1/2 cup red vinegar 1/2 cup rice vinegar 3- tbsp. sugar 1- tsp.salt 1/2 tsp. pepper 1/2 of a medium minced sweet onion 1- tsp. dry oregano 1-teaspoon whole grain mustard Mix well and refrigerate over night before using.
- Ed's Dry Rub: 1/2 cup salt 1/4 cup Hungarian paprika 2-tablespoons each: garlic powder onion powder adobo powder white pepper dry oregano One tablespoon each: cayenne pepper black pepper Mix well and store in zip-lock baggie
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