"What's for dinner" this Wednesday night actually should be termed "what's with dinner." I got this recipe from my sister, Mrs. Luke (who found it somewhere...), and it is seriously THE best slaw I have ever eaten. And it just so happens that it pairs very well with pulled pork.
Ingredients: 1 medium cabbage, 2 medium carrots, 1 green pepper, 2 Tbs grated onion, 1.5 cups sugar (not pictured), 2 cups mayo, 1-2 Tbs celery seed, 1 tsp salt (not pictured), 1/8 tsp pepper (not pictured), 1/4 cup dijon mustard, 1/4 cup vinegar.
Using a large food processor, shred the cabbage, carrots, and pepper into small pieces. Empty the pieces into a large bowl or plastic container. Note: this may be easiest if shredded in batches, depending on how big your machine is and how much cabbage you have.
Mix the remaining ingredients together in a medium mixing bowl to make the dressing. Note: this dressing could also be used with a store-bought bag of shredded cabbage.
Pour the dressing over the shredded veggies and stir to coat. Enjoy!
Happy What's for dinner Wednesday on the blog! Today we'll be discussing a quick and easy recipe that's great for crowds (Mr. Hinds especially likes it) or finals week- pulled pork BarBQ.
Ingredients: 1 pork shoulder (aka pork "butt") or other piece of pork, boneless or otherwise (estimate 4-5 sandwiches per pound of pork), 1/2 cup water, 1 Tbs salt, 1Tbs pepper
Place all these ingredients in a slow cooker (you may need to cut the pork to make it all fit), and cook on low for 10-12 hours:
After the pork has finished cooking, it should be fall off the bone tender. Carefully use tongs to pull the pork out of the pot. Place the meat in a large bowl and shred it using either the tongs or a pair of forks. Add BBQ sauce and toss:
Serve with buns, dill pickle slices, additional sauce, and anything else you like on your BBQ!
