Tuesdays are busy days in my house. It's the day that I am snack lady for our local kids club at our church. Around 60 kids come to this event each week and they come hungry. I really enjoy interacting with the kiddos and feeding them their snacks. But days like this supper sometimes suffers. Crock pot to the RESCUE!
This week I had a lovely pork shoulder roast from our local butcher shop. I was excited to make Pulled Pork sandwiches with it. I didn't have time to smoke it on the BBQ like I would like to do someday....but this version is REALLY GOOD TOO! I used Club House Seasoning mix for Pulled Pork and threw it in the Crock pot. 6 hours later after a busy day I came home to an easy put together meal.
After you "pull" the pork with forks to make a shredded beautiful meaty mess to put on the toasted bun, you are supposed to top it with coleslaw. But not just ANY coleslaw. Authentic North Carolina style coleslaw. Apparently in the States there is a big deal when it comes to pork sandwiches and what you top them with. I thought I would try this....and it is good!
This is a very easy to make coleslaw. Take half a head of cabbage and shred it up good. Next you combine: 1 cup cider vinegar
1/4 cup plus 1 Tbsp ketchup
1/8 cup packed brown sugar ( or a bit more if you like it sweeter)
2 1/2 tsp of salt
1 tsp of hot red pepper flakes
1 tsp of ground black pepper
3/4 cup of water
Taste to see if you like it, and adjust seasoning. Sauce should be piquant, but not quite sour.