Thursday, January 13, 2011
BBQ PORK AND SLAW - Lazy Day Cooking
We STILL have snow and ice here in Georgia! I think snow is beautiful when it falls from the sky and is gorgeous the first day it lays and decorates the landscape. However, 4 days later it isn’t looking so pretty!
Snow always makes me want to cuddle up and do absolutely nothing. Alas, the boys have to eat and that ruins my lazy snow day. I love to cook. However, that warm quilt and soft sofa called out to me and won on this cold, snowy day.
I walked into the kitchen with memories of my warm quilt on the sofa and missed it instantly. So I searched the freezer and fridge and thought; It’s a lazy snow day and It’s going to be a lazy cooking day!
Deciding on a BBQ Pork Roast prepared in my slow cooker; I searched for the makings of slaw and began to prepare dinner, HOURS in advance. It only took a few minutes to mix, rub, cut, dice and stir and I turned off the kitchen light and returned to my sofa and quilt.
Hours later, on went the kitchen light and with a few minutes of preparation dinner was ready.
Pork Roast rinsed
1 large onion cut into thick slices
3-4 Cloves of garlic minced
2 Tsp. Cumin
2 Tsp. Garlic Powder
2 Tsp Onion Powder
2 Tsp Chili Powder
2 Tsp Black Pepper
2 Tsp. Salt
2 Tsp. Red Pepper Flakes
Place thick slices of onion into bottom of slow cooker and turn heat on high.
Mix spices for rub and apply generously over entire pork roast.
Place roast into cooker and cover. Cook on high for 4-6 hours and low for 8-10.
At the last hour of cooking I throw in the garlic and sometimes add more red pepper flakes.
When finished, remove from cooker, allow to cool and “tear” meat. It will be juicy and falling apart. I also strain the cooking juices and throw the onion into the meat as well.
Add BBQ sauce. Just enough for your personal taste. I like a very “wet” BBQ. (This was a quickie recipe, so I used bottled sauce.)
Southern Cole Slaw:
1 Head of Cabbage (Small for a few folks, A large head of cabbage if you feed a large group of males like I usually do).
1 Bell Pepper diced
1 Onion diced
2 Tablespoons Celery Seed
1 Cup Apple Cider Vinegar or plain white vinegar
½ Cup Sugar (I like my slaw tangy, can add more sugar if you prefer “sweet slaw”)
1 Tablespoon of Oil
2 Tablespoons of Salt (less salt if you use less cabbage)
½ Tablespoon of Black Pepper
½ Cup of Mayonnaise - (All depends on how creamy one likes their slaw)
Mix all ingredients together and chill for a few hours or overnight in the fridge.
Load BBQ pork onto a bun, or bread of choice. We prefer wheat bread. With bread you have more “acreage” to cover.
I always top my BBQ with the slaw. It’s very yummy that way.