Pulled Pork, Sweet Potato Fried & Creamy Vegetable Slaw
Yield: 10-12 Servings
- 1ea.Pork Picnic, bone-in
- 2T Salt
- 1/4 cup Cajun Spice (Recipe in BBQ episode)
- 3ea.Limes, juiced and rinds reserved
- 3ea.Oranges, juiced and rinds reserved
- 3ea.Bay Leaf
- 1/4 cup Sherry Vinger
- . Slice the skin of the pork on a diagonal. Penetrate the skin, but don't cut into the meat.
- Rub salt and Cajun spice seasoning into the pork and place in a 2-gallon plastic bag. Add lime and lemon juice, rinds and bay leaves. Seal bag, place in refrigeration at least overnight, and up to 4 days. Turn the bag, daily.
- Pre-heat oven to 325-degrees. Remove the pork from the bag and place in a roasting pan.
- Cook for 4 hours, or until the skin begins to darken. Then, cover pork with aluminum foil and cook for one hour.
- Remove aluminum foil and crisp skin by turning oven up to 425-degrees and cook for about 15 minutes. Remove from oven and allow pork to cool.
- Remove the skin, then use a fork to shred the pork into long pieces. Repeat until all of the pork is pulled.
- Place in a container and pour cooking liquid over top. Serve immediately, or refrigerate until ready to use.
Creamy Cole Slaw
Yield: 10 Servings
- 1 ea. Cabbage Head, small and shredded
- 2 ea. Carrots, peeled and shredded
- 1/2ea.Onion, minced
- 8 oz. Mayonnaise
- 2 oz. Dill Pickle Juice, or cider vinegar
- 1 T Dijon Mustard
- 2 oz. Sugar
- 2 T Celery Seed
- Salt and Pepper, to taste
- Combine cabbage, carrots and onion in a large mixing bowl. In a separate bowl, combine remaining ingredients and whisk together.
- Add mixture to cabbage and stir until evenly coated. Taste and adjust seasoning if necessary.
- Serve or refrigerate.
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