We love BBQ pulled pork sandwiches and corn on the cob in the summertime! This is a different recipe than I’ve used in the past, and is delicious as well. Not as moist, but you can always add more BBQ sauce. The cole slaw (adapted from Ina Garten) is so easy to put together and tastes a million times better than store-bought in my opinion!
3- lb. boneless pork shoulder
1 envelope onion soup mix
1 cup ketchup
1/2 cup firmly packed brown sugar
1/4 cup apple cider vinegar
1 Tbsp. Tabasco sauce
Put pork in slow cooker. Combine remaining ingredients and pour over pork; turn to coat.
Cook covered on high for 6 hours or on low 8 to 10 hours, or until pork is tender.
Shred pork with two forks, and stir into juices.
Butter up your buns, toast them under the broiler, and load ‘er up!
1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 tsp. garlic salt
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
In a medium bowl, whisk together the mayo, mustard, sugar, vinegar, celery seeds, garlic salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them.
Watermelon is another great side for this summertime dish!