North Carolina Pulled Pork Barbecue from Gourmet Magazine, July 2008

After I’ve gone through a magazine, there are always tabs left; paper reminders of recipes that I didn’t have time to get to. They hang around in the recesses of my mind, whispering ‘hello’ once in a while. It’s because of this that I’ve created Turn Back Time Tuesday. It’s a chance to go pull out an old magazine and make one of those recipes that doesn’t deserve to be forgotten. Care to join me?

You’ve heard me mention a few times that while I love being in the kitchen, I adore (wo)manning the grill even more. We use ours year-round and there’s always a bag of charcoal open and ready to be used sitting in the cabinet on the deck.

I’ll even admit to watching grill competitions on television. Can you believe it? I won’t go near reality shows but I’ll watch smoke coming out of a closed grill for hours on end. In hopes of dispelling your growing feeling that I might be crazy, I’m doing two things while I watch. First, I’m looking at technique; how the grillers place their coals, what the grills look like, how they rub the meat, etc. Second, I’m gleaning tidbits of information; looking for a slip of the tongue that will give away a secret ingredient in the rub, mop or sauce. See? Method to the madness.

So, imagine what happened in our house when grillmeister, Jason Griffin, from Griffin’s Grub, wrote and asked if I’d do a guest post for him while he was out of the country. There was noooo hesitation. There was the obligatory, very embarrassing, behind closed doors happy dance (I’m stereotypically white; can’t dance or jump [somewhat in part because I'm 5'3"]). Anyhooo.

I felt honored, over-joyed, thrilled.

And challenged.

You see, Jason, in addition to being a stellar griller, lives in Texas, the land where beef rules. I live in North Carolina, home of real barbecue.

No worries, I rose to that challenge and to the one that inherently comes when you’re asked to guest post on a griller’s blog; I grilled.

No, no, I take it back, I didn’t grill.

I barbecued.

But you can’t see it here. You’ll have to head to Griffin’s Grub for the barbecue.  What you get here is the coleslaw that sits atop the world’s most awesome way to prepare pork. So, head over there, read about the pulled-pork on this sandwich, then come back and find out how to make the slaw that covers it so you can make this weekend’s meal. Carolina style.

Just so you know, since I’m the only one in the family that will eat cabbage in any form, you’ll have to put up with just my opinion of this coleslaw (the rest chime in on the barbecue).

The Process

You need two things for this to really do it right. First, a food processor with a shredding blade. Second,  a small lidded bowl or jar for shaking up the dressing. Third,a big bowl in which to put the shredded veggies and mix it all together.

Shred. Shake. Mix. Done.

The Verdict

There are two kinds of slaw, mayo-based and vinegar-based. At least, there have been two kinds of slaw up until now. May I introduce slaw number three; a perfect blend of mayo and vinegar based.

I like both original kinds, but if I was forced at knife-point to choose one, I have to admit that I’d lean toward vinegar-based because the mayo kind can get a bit heavy. So, this is an absolutely perfect compromise. The amount of vinegar cuts the mayo so you’re left with a light, delicious-tasting coleslaw.

Needless to say, I love this and will have no problem eating the whole batch, on and off my barbecue sandwich.

What I’d Do Differently Next Time

Absolutely nothing.

Coleslaw- print this recipe
from Gourmet Magazine, July 2008

North Carolina Pulled Pork Barbecue from Gourmet Magazine, July 2008
 
Prep time
Total time
 
Source:
Recipe type: Main
Cuisine: American
Serves: 8
Ingredients
  • 2½ pound green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
  • 1 medium onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 1 large carrot, coarsely grated
  • 1¼ cups mayonnaise
  • ⅓ cup cider vinegar
  • 2 teaspoons sugar
Directions
  1. Toss all vegetables in a large bowl with 1 teaspoon each salt and pepper. Whisk together mayonnaise, vinegar and sugar, then toss with slaw.
  2. Chill, covered, stirring occasionally, at least 1 hour so vegetables will wilt and flavors will blend.

 

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