As the weather heats up, cooking on the outdoor grill is one way to keep your kitchen cooler, but someone has to tend it (and my husband sometimes politely declines to grill). So, I keep a section of recipes in my at-home cookbook for afternoons and evenings when neither of us are inclined to stand over a hot cooking appliance — indoors or out.
This pulled pork recipe is the best I’ve found — and I’ve made quite a few over the years. It’s one of my favorite summertime dishes.
I can’t remember where I got either of these recipes. I suspect the pulled pork was from a cooking blog I like. The coleslaw is one of the KFC copycat recipes floating around.
The coleslaw is superb, too, either as a side dish with your pulled pork or piled on top of the pork in a sandwich. Add some sliced tomatoes and cucumbers and it’s a meal.
Slow Cooker Pulled Pork
Adapted from Williams-Sonoma’s “Food Made Fast: Slow Cooker”
This pulled pork is a blend of eastern (vinegary) and western (saucy) North Caroline style.
3 tablespoons canola or corn oil
4 pounds boneless pork shoulder, cut into 4 equal pieces
1 yellow onion, finely chopped
1 cup cider vinegar
3/4 cup ketchup
1/2 cup dark molasses
1/3 cup firmly packed brown sugar
1 teaspoon red pepper flakes (original recipe called for 2 tsp.; you decide) tablespoon Worcestershire sauce
1/2 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
Hamburger or other soft rolls
Heat oil in large skillet over medium-high heat; brown the pork on all sides, about 12 minutes total. Transfer pork to a slow cooker.
Pour off all but 1 tablespoon of the fat from skillet. Add onion; cook over medium heat until golden, about 5 minutes. Add vinegar; cook, stirring to scrape up browned bits, 2 minutes. Stir in ketchup, molasses, brown sugar, red pepper flakes, Worcestershire, mustard, salt, pepper and paprika. Cook, stirring occasionally, until mixture begins to bubble, 1 minute. Pour over pork.
Cover slow cooker. Cook on HIGH until pork is very tender, 4 to 5 hours (or LOW for 8 to 10 hours). Transfer pork to cutting board and shred, discarding fat. Skim excess fat from sauce. Return pork to sauce. Stir to combine. Serve piled high on fresh rolls.
Secret KFC Coleslaw
6 cups shredded cabbage, chopped fine (about 24 ounces)
1 1/2 cups shredded and chopped carrots
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup buttermilk
1 cup mayonnaise
1/2 teaspoon celery seed
1 tablespoon dried minced onion
Few drops of hot sauce (optional)
Place cabbage, carrots, sugar, salt and pepper in a bowl; mix well. Cover and place in refrigerator for 2 hours.
Squeeze cabbage mixture well, draining out any liquid.
Add remaining ingredients and mix well. Cover and refrigerate 2 hours before serving.
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