Our department had another potluck today. I’d signed up to bring a salad, but didn’t have a clue of what I’d make until a coworker offered to bring pulled pork. Then it hit me: Carolina coleslaw.
Some explanation is in order. We lived in Greensboro, North Carolina for seven years. During that time we got an education in the ways of North Carolina barbecue. The style east of Raleigh and Durham is made from the whole hog and served with a thin vinegar- and pepper sauce. On the other hand, west of Raleigh and Durham the barbecue is mostly pork shoulder and served with a tomato-based sauce. Coleslaw is standard; as with the meat and sauce, the slaw differs as well. In the eastern part of the state, the slaw is mayonnaise-based; elsewhere, the slaw is vinegar-based. The latter does wonders in cutting the richness of the pork, and is the one I make.
The recipe is very simple. Chop the cabbage into small pieces. You can do this with a food processor. Alternately, you can buy a bag of pre chopped coleslaw mix. Stir together ketchup, cider vinegar, salt, pepper, sugar, and hot sauce for a dressing. Pour the dressing over the cabbage and stir well. The mixture shouldn’t be soggy, as the salt and sugar will pull water out of the cabbage. Chill the slaw at least one hour or overnight.
My coworker was happy to see the coleslaw for his pulled pork. He’d smoked two shoulders for 14 hours in his pellet smoker. The cooked meat was warmed up all morning in a slow cooker before the potluck, so our break room was fragrant with the aroma of pork. I explained that the traditional way to use the coleslaw is to put it on top of the pork in a burger bun. My colleagues were dubious, but many of them tried it – and liked it. The vegetarians were content to eat the slaw sans barbecue. Another successful potluck.
Recent Comments