Thursday, July 21, 2011

RSVP Collection No. 12 - Pulled Pork BBQ and Coleslaw

Last summer we had a celebration for our daughter's high school graduation and birthday. The menu included Pulled Pork BBQ sandwiches which were a hit. This is one of those easy recipes that your guests will rave about.  You can keep the ease to make it your little secret.

Pulled Pork BBQ

4-7 lb. center loin pork
(make sure it can fit in your Crock pot)
1/4 c. water
salt and pepper, lightly
barbecue sauce*

Place the meat in the slow cooker with water, salt and pepper. Cover and cook on HIGH for 1 hour. Tun to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cook for about 1 hour longer, until hot. Serve on warm split sandwich buns with coleslaw and extra barbecue sauce on the side.

*My favorite barbecue sauce is Williamson Brothers from Atlanta, GA (can order on-line).

Bonus, here is an easy homemade coleslaw recipe.

Creamy Coleslaw

4 c. shredded cabbage
1/2 c. shredded carrot
1/4 c. finely chopped green pepper
2 T. finely chopped onion
1/2 c. mayonnaise or salad dressing
1 T. vinegar
2 t. sugar
1 t. celery seed
1/4 t. salt

In a large bowl combine the cabbage, carrot, green pepper, and onion. To prepare dressing, stir together mayonnaise, vinegar, sugar, celery seed, and salt. Pour the dressing over the cabbage mixture; toss lightly to coat vegetables. Cover and chill. Makes 8 servings.

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