Redgreencoleslawforpulledporksandwiches Recipes

TANGY COLESLAW FOR PULLED PORK

Steps:

• Combine cabbage and red onion in a large bowl.
• Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
• Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.

RED COLESLAW WITH GRAPES

Steps:

• Make the dressing: Whisk the vinegar, mustard, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gradually whisk in the olive oil until well blended.
• Add the cabbage, parsley, scallions and grapes to the bowl and toss to coat with the dressing. Cover and refrigerate 1 to 4 hours before serving.

NORTH CAROLINA-STYLE PULLED PORK SANDWICHES AND COLESLAW

Steps:

• Preheat the oven to 300 degrees. Mix together the salt, pepper, and paprika; sprinkle all over the pork and rub inches
• In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy duty foil and double wrap the pork.
• Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450 degrees and roast for 20 minutes more.
• Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar, and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw (recipe follows), if using.
• For the coleslaw: In a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt, and pepper. Add the cabbage and toss. Let stand for 30 minutes, then toss and serve.

PULLED-PORK SANDWICHES WITH COLESLAW

Steps:

• In a bowl, combine cabbage, carrot, vinegar, and oil; season with salt and pepper. Let coleslaw stand 5 minutes. In a small saucepan, combine barbecue sauce and pork. Cook over medium-high until warmed through, about 5 minutes. Serve pork on buns with coleslaw.

RED AND GREEN COLE SLAW

Steps:

• Shred both cabbages very fine. Toss together. Add sugar, lemon juice, and salt and toss again. Refrigerate or use immediately.

PULLED PORK SANDWICHES WITH PICKLED ONION SLAW

Steps:

• Sprinkle salt over entire pork shoulder and place in a slow-cooker with crushed garlic, cumin seeds and 1/4 cup vinegar. Cover and cook on low heat for 7 hours or high heat for 5 hours. Pork should shred easily and be very tender.
• Meanwhile, make slaw by whisking together remaining 1/4 cup vinegar, sugar and celery seed; toss with onions. Let sit up to 3 hours. Stir in cilantro just before serving.
• Remove pork from juices and cool slightly, then shred and cut into small pieces. Strain juices and pour off fat. Mix 1 cup of the juices with barbeque sauce and hot sauce to serve with pork; discard remaining juices.
• Serve pork on brioche buns piled with onion slaw and drizzled with sauce. Pork can be made a day in advance.

RED GREEN COLE SLAW FOR PULLED PORK SANDWICHES

Steps:

• In a large mixing bowl, whisk together the ketchup, vinegar, sugar, salt and pepper.
• Add the cabbage and toss until well coated.
• The slaw can be made several hours in advance and kept covered in the refrigerator until ready to use.

RED CABBAGE COLESLAW

Steps:

• Combine cabbage, carrots, celery, onion, pickle, and parsley in a large bowl.
• Whisk mayonnaise, lemon juice, salt, pepper, and Aleppo pepper together in a small bowl; pour over cabbage mixture and toss until well coated.

SHREDDED BBQ PORK & COLE SLAW SANDWICHES

Steps:

• Place pork in slow cooker and spoon tomato paste over; do not stir.
• Cook, covered LOW 8-10 hrs (or HIGH 4-6 hrs).
• Shred pork, blending tomato paste (I left in the juices).
• Stir in BBQ sauce and salt.
• Spoon on rolls and top with slaw.
• For the Tangy Coleslaw:.
• Whisk together mayo, mustard,honey & salt in large bowl.
• Add coleslaw mix and raisins; toss until well blended.
• Cover and chill 2 hrs before serving.

RED AND GREEN COLESLAW

Steps:

• Using a food processor and the steel knife mince parsley using on/off turns.
• Remove steel knife, but leave parsley in work bowl, and insert the thin slicer disc.
• Slice cabbage and carrot and transfer to large salad bowl (you may have to remove some of the sliced cabbage as you slice, depending on size of your work bowl).
• Combine remaining ingredients (cider vinegar- salt) in a small saucepan over medium heat and bring to a boil.
• Remove from heat, let cool to room temperature and then pour over vegetables, tossing vegetables and dressing together.
• Refrigerate several hours or overnight.
• Toss before serving.