Simple Barbecue Cole Slaw Food

PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW

Steps:

• For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
• Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
• For the pulled pork: Preheat the oven to 275 degrees F.
• Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
• Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
• If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
• For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
• Serve the pulled pork on buns topped with coleslaw.

SIMPLE BARBECUE COLE SLAW

Steps:

• Combine vinegar, sugar, salt, celery seed, paprika, black pepper, & cayenne in a blender; blend on low speed until sugar is dissolved.
• With blender running, slowly pour oil through top of lid, processing until dressing is combined. Set aside.
• Combine shredded cabbage and shredded carrots in a separate large bowl.Add dressing, tossing to combine.
• Refrigerate for 2 hours, tossing occasionally, before serving.

BBQ COLESLAW

Steps:

• Combine vinegar and sugar in a small saucepan.
• Cook over low heat until sugar dissolves.
• Stir in barbecue sauce, water, mayonnaise, dry mustard and Tabasco.
• Stir over low heat until everything dissolves.
• Combine carrots and cabbage in a large bowl.
• Pour BBQ dressing over and toss well to combine everything.
• Cover and refrigerate and serve cold. Best made the day before to allow flavors to get together!
• Time to make does not include chilling time and does not include the time to shred your own cabbage and carrots.

BARBECUE COLE SLAW

Steps:

• Mix sugar, salt, ketchup, hot sauce, vinegar and pickle relish or diced sweet pickles together, set aside.
• Mix green pepper, celery, onion, tomato and carrots.
• Pour sauce over vegetables and mix well. Pour into a container and chill at least 2 hours before serving. Chilling overnight would be better to allow the different flavors to come together.

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.