This is one of our favorite ways to eat The Ultimate Pulled Pork. The combination of the smoky barbecue, your favorite barbecue sauce and Sweet ‘n Heat Coleslaw is just about perfect.
Here’s how we do this. (The recipe follows at the end.)
Once you have the pork smoked, you just pull it as discussed in The Ultimate Pulled Pork recipe. Get some nice soft buns, like the larger seeded ones we used here, or pillowy potato buns, and stuff them full with a layer of pulled pork. Add your favorite barbecue sauce on top, and then add this delicious Sweet ‘n Heat Coleslaw.
Down here in the South, we add coleslaw on top of our pulled pork sandwiches. I know some of you don’t like mixing your sides and your mains, but we look at this like you’re eating a hamburger without ketchup if you put the coleslaw on the side. Anyway, its sweetness, vinegary-ness, and that pinch of heat really balances the smoke and fat of the pulled pork nicely. I say, live on the edge. Put the coleslaw on the sandwich.
And this dish is definitely kid approved! (Especially served with a side of your favorite pork ‘n beans and extra barbecue sauce!)
- 1 head purple cabbage
- 1 head white cabbage
- 1 12 oz bag shredded carrots
- 1 medium sized sweet Georgia onion (that's about the size of a baseball)
- ½ cup mayonnaise
- ¼ cup yellow mustard
- 2 Tablespoons apple cider vinegar
- ¾ cup white sugar
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- ¼ teaspoon red pepper flakes (we like more, and add a whole teaspoon)
- Salt, approximately ¼ teaspoon.
- Cut the cabbage into four quarters and remove the thick core you see coming up from the bottom. You can then shred it in your food processor, or just finely chop it by hand. I do it by hand because it is quick and there's no need to dirty another item.
- Place the cabbage into a large bowl.
- Add the carrots.
- Chop the onion fine, into small square bits. Alternatively, you can grate the onion on your box grater over a cutting board, or if you have a flat grater, you can place that over the cabbage bowl and grate the onion right into that. If you grate this, the onion comes out mostly as juice, which is mighty fine.
- Mix the vegetables together.
- In a separate bowl (or in a mason jar), mix together the mayonnaise, mustard, apple cider vinegar, sugar, black pepper, cayenne, and red pepper. Give it a taste and add in salt as necessary. I add in about ¼ teaspoon or so depending upon how sweet it turns out.
- Mix the dressing into the cabbage bowl.
- The coleslaw should sit for a good hour to marinate.
- Just before serving, taste the coleslaw and adjust the seasoning.
Here’s how we make the Sweet ‘n Heat Coleslaw.