pen rainbow

Tuesday, July 5, 2016

Tuesday's Cupboard—BBQ Pulled Pork & Dill Pickle Slaw

4th of July 2016 supper



BBQ Pulled Pork
with Dill Pickle Slaw & Emeril's Mac Salad


 Sweet Baby Ray's bbq sauce on slow-cooked seasoned pork
with crispy dill pickle slaw & Emeril Lagasse's goat cheese & vinaigrette macaroni salad

inspired by bunsinmyoven.com

Serves 6

Equipment:  7-quart slow cooker

Ingredients
  • 6 lbs. boneless lean pork roast
  • cooking spray
  • your favorite bbq sauce
  • Claussen's refrigerated dill slices
  • large hamburger buns

Pork Rub
  • 1 c. light brown sugar
  • 1 T. ground cumin
  • 1 T. garlic powder
  • 1 T. onion powder
  • 2 tsp. kosher salt
  • 1 T. dried parsley
  • 1 T. paprika
  • 1 T. chipotle chili powder

1.  Spray a light coat of cooking spray around the sides & bottom of the slow cooker.  If necessary, cut the pork into large pieces & fit them evenly into the bowl. 

2.  Combine seasonings in a medium bowl.  

3.  Use half of the spice mix to coat the pork.  Set aside the remaining spice mix to season the pork after it has cooked.

4.  Cover & cook on high for 5 - 6 hours.  Do not add liquid.  The pork will generate its own au jus.  Turn the pork every couple of hours to evenly cook the pork.  The meat is done when it pulls apart easily with large forks.

5.  When the meat has finished cooking, taste it & mix in a little spice mixture, if desired. 

6.  To serve, pile the pork on large hamburger buns, top with your favorite bbq sauce, a couple of slices of dill pickle, & a glob of dill pickle slaw.

My favorite bbq sauce:  Sweet Baby Ray's Original squeezable bbq sauce


Hello, beautiful pork!


SF Bay Area Dill Pickle Slaw
(this is what I threw into the bowl)

serves 6
  • 3 cups shredded coleslaw mix
  • 1 small package broccoli slaw mix
  • 1 small head of raddicchio or 2 cups of shredded red cabbage
  • 8 oz. dill pickle relish (I use Bubbies kosher dill pickle relish)
  • 2 T. dill pickle juice
  • 1 cup chopped fresh dill
  • 1-1/2 cup Best Foods mayo
  • 1/4 cup sugar
  • 1/4 cup white wine vinegar
  • 1 tsp. freshly ground black pepper
  • 1 tsp. kosher salt

1.  Mix everything in a large bowl.  Adjust sugar & vinegar to taste.  

2.  Chill 30 minutes before serving.


Follow the link to Martha Stewart's recipe page > > > my favorite mac salad!


Crumbled goat cheese & a simple vinaigrette make up the dressing for this delicious mac salad



And, don't forget this...

Pre-cut fresh watermelon!




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