cup of recipe number 51595, True Southeastern North Carolina BBQ Sauce.
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
mong buns and serve with coleslaw, either on the sandwich or
If desired, top meat with coleslaw. Serve remaining sauce on the
Stir together first 1o ingredients in a large bowl.
Add coleslaw mix, tossing well to coat.
Cover and chill 1 hour. Serve with a slotted spoon.
Place coleslaw in non-reactive bowl.
Whisk together sugar and next seven ingredients thoroughly, plus onion if using.
Pour over coleslaw mix and stir to coat. May add paprika at this point, if desired.
Refrigerate at least 2 hours before serving.
Note: Mix may seem dry at first, but will loosen up after cabbage reacts to the dressing and releases it's moisture. Also, when I've made my traditional coleslaw recipe, I grate my onion, because I don't like the minced bits.
Combine all ingredients in a large saucepan.
Bring to a boil, reduce heat and simmer slowly, uncovered for an hour.
Strain to remove peppercorns if desired.
Serve on pulled pork with coleslaw, on a plate or on a bun.
Combine vinegar, brown sugar, salt, hot sauce, and black pepper in your slow cooker. Add chicken.
Cook in a 3-4 quart slow cooker, on low for 6-8 hours or on high for 4-5 hours. If using a larger 5-6 quart crock-pot, cook on low for about 6 hours.
Just before serving, shred chicken (with two forks) and stir into sauce to incorporate.
Serve on buns with coleslaw on top or as an accompaniment on the side, and pass hot sauce as needed.
our butt with the rub recipe above. Wrap it up and
Melt butter, add vinegar, then add other ingredients and bring to boil.
Let simmer 15 to 20 minutes.
This is good on pork ribs or chicken.
Baste during last half of cooking meat.
Recipe may be halved, it's still good!
uns along with your favorite coleslaw and a generous amount of
he pork. Top with the coleslaw then the bun tops and
Mix the dressing the night before you intend to use it.
Mix the coleslaw and dressing together before the meal.
The coleslaw looks dry at first, but do not be fooled.
There is plenty of dressing.
This recipe doubles really well for 2 pounds of coleslaw.
Enjoy.
nd mix in plenty of Carolina Gold Barbecue Sauce.
Get
PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
ADD dressing; toss to coat. Serve immediately.
SUBSTITUTE: Prepare as directed, using GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix.
ayo.
To make the coleslaw: In a large bowl combine
Combine prepared vegetables (cabbage, carrot, jalepeno, and onion) and salt together in a strainer over the sink.
Let sit at least 15 minutes (1-2 hours is better) to drain. This keeps the finished slaw from being nasty and watery.
Rinse the vegetables under cold water and let dry. In a bowl or plastic bag, place in the refrigerator until ready to use, up to one day.
To make dressing, combine mustards, vinegar, chili sauce, mayonnaise, sour cream (or Greek yogurt), and sugar in a medium, non-reactive saucepan. Bring to a boil. Add ...
Combine slaw mix, shallots, sugar, celery seed.
Add red wine vinegar, stir.
Add mayo, starting with 1/2 cup until desired consistency (creamy).
or 5 minutes.
*Empty coleslaw mix into a separate bowl
Mix everything together and garnish with chopped peanuts.
Note: this recipe can be doubled or tripled.