Memphis Que Pulled Pork With Mustard Cole Slaw Food

MEMPHIS MUSTARD COLESLAW TANGY AND HOT!

Steps:

• Place mustard and sugar in a non-reactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside.
• Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl.
• Finely grate carrot by hand or use shredding disk of food processor.
• Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.
• The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.

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.

WW BBQ PORK SANDWICHES WITH HOMEMADE COLE SLAW

Steps:

• Preheat oven to 450ºF. Line a shallow roasting pan with nonstick foil (for easy clean-up). Or coat pan with cooking spray.
• Place pork in pan and brush with 2 tablespoons of barbecue sauce. Roast until an instant read thermometer inserted in center of pork registers 160ºF for medium, about 30 minutes. Transfer pork to a cutting board; cover loosely with foil and let stand 10 minutes.
• Meanwhile, whisk mayonnaise, water, vinegar and pepper together in a medium bowl until smooth. Add coleslaw mix and scallions; toss to mix and coat.
• Slice pork into 20 slices. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 teaspoon of barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll. Yields 1 sandwich per serving.

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.

MEMPHIS STYLE MUSTARD COLESLAW RECIPE

Steps:

• Combine prepared vegetables (cabbage, carrot, jalepeño, and onion) and salt together in a strainer over the sink.
• Let sit at least 15 minutes (1-2 hours is better) to drain. This keeps the finished slaw from being nasty and watery.
• Rinse the vegetables under cold water and let dry. In a bowl or plastic bag, place in the refrigerator until ready to use, up to one day.
• To make dressing, combine mustards, vinegar, chili sauce, mayonnaise, sour cream (or Greek yogurt), and sugar in a medium, non-reactive saucepan. Bring to a boil. Add celery seed. Reduce heat and simmer about 3-5 minutes, until sugar has dissolved.
• Cool to room temperature. Pour over veggies in a large serving bowl. Mix well.
• Refrigerate at least an hour before serving. Perfect on a Memphis barbeque pulled pork sandwich.

LEONARD'S BARBEQUE SWEET MUSTARD COLESLAW

Steps:

• Using a mixing bowl, combine the mustard, mayonnaise, vinegar, sugar and salt together until smooth.
• Place the 5 pounds of finely chopped cabbage into a large mixing bowl. Pour the liquid solution over the cabbage.
• Add the red bell pepper and celery seed. Mix until all ingredients are evenly blended. Chill until ready to serve.

MUSTARD COLE SLAW

Steps:

• Core the cabbage; cut cabbage into broad, round slices (about 1/3 inch thick); then chop crosswise so that you end up with a pile of chopped cabbage.
• Place the chopped cabbage in a large bowl and add the bell pepper, onions, carrots, celery seeds, salt, and pepper.
• Toss everything with the lemon juice and set aside.
• Add the mustard to another bowl; blend in the sugar and vinegar.
• Add the mustard mixture to the cabbage mixture; toss to blend well.
• Add the hot sauce to taste; adjust seasoning.
• Serve right away or store in the refrigerator for as long as a week.

MEMPHIS QUE (PULLED PORK WITH MUSTARD COLE SLAW

Steps:

• Make the slaw: remove the core from the cabbage and discard it; cut the cabbage into 8 chunks.
• Finely chop the cabbage in a food processor using the metal blade and pulsing the motor (this is a chopped, not a sliced or slivered slaw); work in batches so as not to overcrowd the processor bowl.
• Cut the bell pepper into the finest possible dice.
• Add the mustard, mayonnaise, and sugar in a mixing bowl; whisk until smooth; whisk in the vinegar, celery seed, and black pepper; add in the chopped cabbage and diced bell pepper; stir to mix.
• Taste for seasoning, add salt and more pepper if necessary; the slaw can be made up to 1 day ahead.
• Make the pork: generously season the pork all over with salt and pepper.
• Set up grill for indirect grilling and preheat to medium (to be strictly authentic, you'd use charcoal; but can be made on a gas grill; if using charcoal grill, place a large drip pan in the center).
• When ready to cook, place the pork skin side up, if there is one, in the center of the hot grate, over the drip pan and away from the heat; cover the grill.
• Cook the pork until very tender, 4-5 hours; to test for doneness, use an instant-read meat thermometer; internal temperature should be about 195° (the cooking time will depend on the size of the Boston Butt and the heat of the grill).
• If the pork starts to brown too much, cover it loosely with foil; if using a charcoal grill, every hour you will need to add 12 fresh coals to each side.
• Transfer the cooked pork to a cutting board, cover it loosely with foil; let rest for 10 minutes.
• Pull off the brown skin and finely chop it with a cleaver (these crispy bits are called brownies and they're indispensable for a proper Memphis pork sandwich).
• Pull the pork into large pieces, discarding any bones or lumps of fat (wear gloves when doing this).
• Using your fingertips or a fork, pull each piece of pork into thin shreds; or use a cleaver to finely chop it.
• To serve: pile the pulled pork and brownies on the hamburger buns; top each with a mound of mustard slaw and, if desired, a dollop of barbecue sauce; serve.