Carolina-style Honey Mustard Pulled Pork with Coleslaw

Nirvana on a bun.

Easy. Repeat after us, “easy.” When you realize that the preparation of the accompaniment is more complicated than something as delicious as pulled pork you’ll punch yourself in the face for not making this earlier. This is a sweet and spicy play on Carolina-style (read: vinegar-based) barbecue that’s a no-fail FAF (fire and forget; there, we can make catchphrases too).

Equipment Needed: 3 QT Dutch Oven or Heavy Oven-proof Pot, Colander, Mixing Bowl, Cheese Grater, Chef’s Knife, Cutting Board, Spoon, 2 Forks

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: Old Vine Zinfandel, Shiraz, Oaky Chardonnay

Suggested Beer Pairing: Pale Ale, Amber Ale, Red Ale, Scotch Ale

Ingredients:

• 2-3 lbs boneless pork butt (usually around $2/lb)
• 1 head cabbage ($1.50/lb)
• 2 large carrots ($1.99/lb)
• 1 medium onion ($0.99/lb)
• 1 clove garlic ($1.99/lb)
• 1/2 C mayonnaise ($3.99/15 oz)
• Juice of 1/2 a lemon ($0.50/each)
• 2 TBSP white vinegar ($1.99/32 oz)
• 1 C honey mustard ($3/12 oz)
• 1/2 C sugar ($2.39/2 lb box)
• 1/4 C light brown sugar ($1.39/lb)
• 3/4 C apple cider vinegar ($2.79/32 oz)
• 1/4 C water (free)
• 2 1/2 TBSP chili powder ($3/3.5 oz jar)
• 1 TSP cayenne pepper ($3/2 oz jar
• 1 TSP Worcestershire sauce ($3.75/10 oz)
• Hamburger buns (optional) ($2.89/8 pack)
• Salt
• Pepper

Pork Preparation:

• Preheat your oven to 325°F.
• Whisk together the following ingredients in your dutch oven and simmer, stirring occasionally, for about 30 minutes: apple cider vinegar, both sugars, honey mustard, chili powder, cayenne pepper, Worcestershire sauce, water, garlic clove (peeled and halved), and 2 TBSP black pepper.
  

  Whisk that sauce up and make sure the bottom doesn't burn.

• While your barbecue brew is cooking away salt and pepper your pork thoroughly. Once the sauce is ready pop that little piggy in and throw it in the oven for 2 – 2 1/2 hours or until you can slide a fork into it with no resistance.
• Using two forks, pull the meat apart until it’s fully shredded and has reabsorbed some of the barbecue sauce. Serve by itself or on a bun with a healthy scoop of slaw.

Shred that little piggy up real nice-like.

Coleslaw Preparation:

• Peel and wash your carrots, then shred them down on your cheese grater.

A cheese grater makes short work of the carrots and keeps the pieces consistent.

• Wash the cabbage and  cut it off the core in quarters. Turn each piece on its side and slice into thin pieces (as thin as you can get without losing any fingertips).

Cut that cruciferous beauty into thin slices.

• Peel and cut the onion into eighths and slice into thin pieces (same fingertip rule applies).
• Throw everything in a mixing bowl, add the vinegar, lemon juice and mayo and stir it all together. Adjust the creaminess with more or less mayo and vinegar accordingly. Salt and pepper to taste and serve alongside (or on top of as we prefer) that beautiful pork butt.
  

Brown Ale Braised Cabbage

Makes a great side for grilled meats or whenever the mood strikes you.

Coleslaw is one of our favorite things involving cabbage but we wanted to try something different this time. Upon finding a solitary Newcastle and some stray bacon in our fridge, our minds were made up for us. Even if you don’t like the taste of raw cabbage you’ll probably dig this sweet, savory and ever-so-lightly-smoky dish.

Equipment Needed: 3 QT Dutch Oven or Pot with Lid, Wooden Spoon, Chef’s Knife, Cutting Board

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: Pinot Noir, Rioja, Malbec

Suggested Beer Pairing: Brown Ale, IPA, English or ESB Ale, Dark Belgians

Ingredients:

• 1 head of cabbage ($1.50/lb)
• 1 medium onion ($0.99/lb)
• 6 strips of bacon ($6/lb)
• 12 oz brown ale (price varies with the beer)
• 3 TBSP apple cider vinegar ($2.79/32 oz)
• 3 TBSP brown sugar ($1.39/lb)
• 2 TBSP grade A maple syrup (about $7/8 oz)

Preparation:

• Cut the bacon cross-wise into 1/2 inch pieces and toss it in the pot. Dice up your onion and combine it with the bacon once it’s had a chance to cook a bit (about 5 minutes).

C'mon, you knew the bacon shot was coming.

• Core the cabbage and slice the head in quarters. Cut each quarter into 1/4 inch slices. (Say quarter one more time for good measure)
• Once the onions have cooked down a bit (about 3 minutes) add the cabbage, vinegar, beer,maple syrup and sugar. Stir things up throw in a few healthy pinches of salt and pepper.

Brown ale adds a sweet, nutty, malty depth of flavor.

• Put the lid on everything and drop burner to low. Simmer everything down, stirring occasionally, for about 30 minutes, or until the cabbage is soft.