Coleslaw for BBQ Pulled Pork?
I'm making BBQ Pulled Pork sandwiches tonight and want to top with coleslaw.
What style would be best - creamy or more vinegary? Any recipes to share? Thanks.
personal favourite is a nice half and half mix, you get the vinegary bite with a little mayo in there. It really will come down to what your preference is,
equal parts mayo and vinegar
season to taste (salt, pepper, garlic granules etc).
If you want a recipe for coleslaw I use just a simple
4 parts cabbage
1 part purple cabbage
carrots for a bit of flavour and colour.
Den, gently asking: when was the last time you ate KFC coleslaw? I remember it being green, white with specks of carrot and a decent sweet but slightly vinegary taste...but when I tried it again about 6 months ago, YUCK--I threw it away after the first bite after noticing how different it even looked...it was all white and pasty, total sugar glop...ack! They'd obviously changed the recipe big time...at least here in SW FL, though I'd have to think this would be a commodity that fast food places keep pretty uniform.
Funny you mentioned that. I was doing a couple of smoked pork shoulders a while back and decided to do my best to mimic the BBQ sandwiches I grew up with in eastern NC. It had been a looooong time since I so much as set a foot in a KFC, but I always remembered their slaw to be right in line with what we got in eastern NC: basically a mayo and vinegar base with a nice balance between sweet and tangy and no carrots. When I ordered the slaw at KFC a couple of years back and brought it home, ti was nothing like I remembered it. The stuff had carrost, was thickly shredded, was swimming in mayo, and waaaaaay to sweet.
I can't handle regular coleslaw (I gag) so when I make my pulled pork I typically make a slaw with lots of vinegar, apples, cilantro, lime, the works... It compliments well due to the fact that my sauce is somewhat spicy.
I'm not the biggest Emeril fan, but this is a real winner. The only thing different that I do is salt the cabbage in a large colander about 2-3 hours before putting it together and drain the liquid that it secretes. Here's a link to Emeril's recipe--I've made it with my pulled pork on numerous occasions and people go crazy over it:
Well, I've been trying to get the page up, so I can post a link, but Foodtv site isn't responding. Just query Emeril pulled pork and cole slaw, and you should find it.
Definitely less creamy, more vinegary. If you've every had the coleslaw at the Bear Pit in Mission Hills (KC type bbq), I think it's one of the best, and no mayo in it. But I've had pulled pork both ways, and it all depends on your particular taste.
Also, it depends on the type of bbq you're doing - sweet & sugary like KC or more vinegary & mustardy (no tomato), like No. Carolina. And then, of course, there's Memphis, which is no sauce, but with a peppery dry rub. Love them all!