side dish suggestions (and recipes) for pulled pork sandwiches
We like a big pan of mac & cheese, any recipe will usually do, even Stouffers!
Also do a cole slaw, with a basic cider vinegar/mayo. salt & sugar dressing. Sometimes sub in broccoli slaw for cabbage.
Also love to make braised southern greens. Clean a pack from the market, then sautee some chopped onion in oil in a big dutch oven, add half the greens, some salt. Cover and let wilt, at medium temp. Then add the rest of the greens, more salt and chopped garlic. Some times bacon or pork in the beginning, with the onions. Cover, reduce heat to low. Let simmer for about 15-20 minutes, sometimes I move it to a smaller burner. Stir in some red wine vinegar or balsamic vinegar and lots of fresh ground pepper. Let that cook a little with the cover off. Also good with toasted bread crumbs on top, or add some golden raisins with the vinegar, and let soften for a couple of minutes. Keeps well on the stove for a bit if other stuff isn't ready yet. Enjoy!
You need a nice vinegar based cole slaw to cut the fat of the pork.
Carolina Cole Slaw
1/2 cup distilled white vinegar
6 tablespoons sugar
6 tablespoons vegetable oil
2 1/2 teaspoons dry mustard
1 teaspoon celery seeds
1 medium cabbage (about 1 1/4 pounds), thinly sliced
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced
Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil.
Remove from heat. Season with salt and pepper. Cool completely.
Combine cabbage, onion and green pepper in large bowl.
Add dressing; toss to coat.
Cover; refrigerate until cold, tossing occasionally, at least 2 hours.
(Can be made1 day ahead. Cover; keep refrigerated.)
Hush puppies of course. And a vinegary coleslaw (on top of the sandwich if you ask me). Chopped fried Okra is always welcome, altho if you're not an expert at preventing sliminess it sho' won't fly with teenagers. Also? If you're not drenching the pulled pork in some gloopy tomato concoction, a squirt bottle of vinegary bbq sauce (halved or doubled as needed):
1 c. white vinegar
1 c. cider vinegar
1 tbsp. sugar
1 tbsp. crushed red pepper
1 tbsp. Tabasco sauce
Salt and black pepper to taste
To me the squirt bottle is half the meal, but I may be a little off.
Cole slaw, corn pudding, baked beans, marinated cucumber & tomato salad, grilled potato salad, Brunswick stew, fried okra, hushpuppies
Creamy Corn Pudding
* 4 tablespoons butter
* 1/2 cup all-purpose flour
* 3 tablespoons sugar
* 1 teaspoon salt
* 1 cup milk
* 1 can (approx. 15 ounces) cream-style corn
* 1 can (approx. 15 ounces) whole kernel corn, or about 2 cups frozen thawed
* 3 eggs, separated
Heat oven to 350F. degrees. Melt butter in a saucepan over medium-low heat; add flour, stirring until mixture is well blended. Gradually stir in the milk; add sugar and salt. Cook, whisking constantly, until smooth and thickened. Mixture will be thick. Remove from heat and stir in cream-style and kernel corn.
Lightly beat egg yolks, and then add to the corn mixture. In a grease-free bowl, beat egg whites until stiff peaks form. Fold egg whites into the mixture. Transfer to a 2-quart buttered casserole. Set the casserole in a larger pan and put in the oven. Add hot water to the large pan to a depth of about 1 inch. Bake for about 45 minutes. Serves 6.
1 hen, about 4 to 5 lbs, or about 4 pounds chicken parts
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried leaf thyme
1/8 teaspoon ground cayenne pepper
3 tablespoons vegetable oil
1 cup chopped onion
6 ounces lean smoked ham, diced
4 cups chicken broth
1 large can (28oz) whole tomatoes, drained and cut up
1/2 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 medium bay leaf
1 1/2 to 2 cups fresh shelled lima beans or 1 package (10oz) frozen and thawed
2 cups corn kernels, fresh or frozen and thawed
Cut chicken into pieces: 2 drumsticks, 2 thighs, 2 wings, and cut the two breast halves in half again. You should have 10 pieces. Trim of as much fat as possible. Rinse and let drain. In a shallow bowl, mix the flour, salt, pepper, thyme and cayenne. Dredge the damp chicken pieces in the seasoned flour.
In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Dredge the chicken again if the coating looks damp; shake any excess back into the bowl. Reserve the excess seasoned flour. Add the chicken pieces to the pan in a single layer without crowding, in batches if necessary, and cook, turning, until golden brown, about 7 minutes per batch. Lower the heat if necessary about 1/2 way through, so the fat doesn't burn. Remove the chicken to a large oven save casserole, Dutch oven, or baking dish. Add the remaining 1 tablespoon of oil and the onions to the skillet. Cook over medium heat, stirring occasionally, until soft, about 3 minutes. Add the ham and cook until lightly browned, about 2 to 3 minutes longer. Sprinkle the reserved seasoned flour over the ham and onions and cook, stirring, just to blend in, about 30 seconds.
Pour in half of the chicken broth. Bring to to a boil, scraping up any brown bits from the bottom of the pan. Simmer, stirring constantly, until slightly thickened. Pour everything in the skillet over the chicken in the casserole. Add the tomatoes, the remaining stock, the green and red pepper, and the bay leaf. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, 15 minutes. Add the lima beans and corn and simmer uncovered until the chicken and vegetables are tender, 12 to 15 minutes longer. Skim excess fat from top. Remove and discard the bay leaf and season with additional salt and pepper to taste before serving.
Grilled Potato Salad
8 medium red potatoes
2 large red onions
3/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup fresh parsley, chopped
2 tablespoon Dijon mustard
1 1/2 tablespoon fresh dill, chopped
salt and pepper to taste
Cut potatoes in half and microwave for about 2 minutes or until they just start to cook. Cut onions into 1/2 inch slices and place on hot grill with potatoes. Grill potatoes and onions until tender. Chop into small pieces (about 1/4 inch). Combine olive oil, balsamic vinegar, parsley, mustard and dill. Toss together with potatoes and onions until evenly coated. Season with salt and pepper and refrigerate until serving.