Try using your favorite vinegar-based mop sauce for slaw dressing for pulled pork, but use a slightly different one than what you used on the meat. Finely chopped jalapenos or pepper flakes would be good if your guests like a little heat. This could make for some great flavor profiles. Just came up with this idea while reading this thread.
This is from Michael Symon’s book "Carnivore" and is my favorite coleslaw recipe ever.
COLESLAW
1/2 head Napa Cabbage (shredded)
1/2 Garlic Clove (minced)
1 Cup thinly sliced Red Onion
1/2 Jalapeno (seeds and ribs removed/minced)
3 Tablespoons Champagne Vinegar
2 Tablespoons Mayonnaise
1 Tablespoon Dijon Mustard
1 Tablespoon Spicy Mustard
1 Tablespoon Worcestershire Sauce
1 Tablespoon Sugar
1 1/2 Teaspoon Kosher Salt
1/2 bunch Cilantro (chopped) - I don’t do this
I shred/Julienne the cabbage finely and then add the thinly sliced red onion and toss them together. I then mix the dressing. Toss together and refrigerate. He recommends toss and then refrigerate for an hour. I usually toss about 30 minutes before. Outstanding.
For pulled pork I lightly dress the shredded pork with a homemade KC sauce. I use a creamy slaw (recipe below) and hit the pork with some homemade hot sauce. That combination is always a hit.
1 1/2 C Miracle Whip
1/2 C white vinegar
1 TB celery seed
1/3 C white sugar
Salt and cracked pepper to taste
1 head shredded cabbage
2 shredded carrots
I prefer vinegar based slaw with no mayo for pulled pork. Lately I am lazy, and I just toss bags of that preshredded cabbage slaw mix with some Blues Hog Tennessee Red sauce - just enough to wet the cabbage. Alternatively, I mix up a North Carolina style vinegar sauce like this:
I, too, have gotten to where I prefer a straight up vinegar sauce on pulled pork or as a dressing for slaw on pulled pork. Agree with Meathead, the vinegar cuts the fat and brings out the pork flavor!
Wow. Thanks for all the comments. I was expecting folks to trend towards a certain type of slaw. But it seems everyone finds a recipe they like and tweak it to their taste. That's just like the best BBQ - that which you and your family like. I really appreciate all the inputs and they have given me ideas for a starting point. Since my wife likes a sweeter sauce but isn't big on the slaw on the sandwich, I think I will lean towards something a little tangy as a starting point. Thanks again, you saved me a lot of research -- Pit Members are the best!!!!
I'm not opposed to "slaw" but much prefer chow-chow, which is pretty much the same thing. i get lazy sometimes and just buy store bought stuff, but have made Chris Lilly's recipe from his first book numerous times and it goes great with BBQ, veggies and cornbread! I generally don't need as much as that recipe calls for, but do can it and give to folks. The one thing I do different is I add minced jalapenos and cut back on the sugar.
A coleslaw is easy to throw together, but it is also one of the best things you can do with cabbage. Mix the ingredients, let it sit in the fridge for two hours, and serve. Easy!
I use crushed pineapple for a little fresh citrus flavor, and some grated horseradish for a mild bite. I've served it to several crowds on events and get good reviews. But then again, there are many good ways to make a 'slaw
I make a Don Strange coleslaw which also uses pineapple. Use it as a side for brisket and ribs but have never put it on a sandwich. Adding the horseradish is something I will have to try.
I made some of that Alabama white BBQ sauce last night. After I had my first taste, my first thought was that this might be really well on slaw. Vinegary and tangy on a layer of horseradish.
For mine I use green and red cabbage, celery (some of the leaves also), apple, pepper, mango,apple vinegar, a little onion, carrot, spring onion. Grill corn cob until the kernels blacken a bit and add that. Maybe a little mayo for lube. You can de tune the onion by soaking it in sugared water for an hour.
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