MY PULLED PORK SANDWICH

MY PULLED PORK SANDWICH
Makes 8 to 10 servings

1 Boston butt (also known as a bone-in shoulder roast), about 5 pounds
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1 tablespoon paprika
2 tablespoons dark brown sugar
3 tablespoons bacon grease or vegetable oil
3 cups beef broth

Preheat the oven to 350 degrees





Shredded Pork Sandwich and Coleslaw

Rub the roast with the salt, pepper, paprika and brown sugar. Heat a large, heavy pot or Dutch oven over medium-high heat. Add the roast and brown it evenly on all sides. Add the beef broth, cover the pot and bake until the meat is falling apart, 3 1/2 to 4 hours. Remove the roast from the pot and discard the cooking liquid.

Using two forks or your fingers, shred the meat into pieces and set aside.

Eastern North Carolina-style Barbecue Sauce
Makes about 2 cups

1 cup white vinegar
1 cup apple cider vinegar
1 tablespoon dark brown sugar
1 tablespoon crushed red pepper flakes
1 tablespoon hot sauce
Salt, ground black pepper and cayenne to taste

Combine all the ingredients and whisk to blend.


Creamy Coleslaw
Makes about 8 servings

1 large head cabbage, cleaned, shredded
1/2 cup grated carrots
1/2 cup finely chopped bell pepper
2 tablespoons finely chopped green onions
3 tablespoons chopped parsley
1/2 cup buttermilk
3/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon Creole mustard
1 tablespoon sugar
1/2 teaspoon salt (or more to taste)
1/2 teaspoon freshly ground black pepper

Mix all of the ingredients in a large bowl and toss to coat evenly. Cover and chill for at least one hour before serving.

••••••••

To assemble the sandwiches, toss the shredded pork with the barbecue sauce, adding the sauce a little at a time until the meat is well moistened. Pile equal amounts of the meat onto hamburger buns and dress with the slaw.

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PURPLE SLAW with GINGER VINAIGRETTE

Purple Slaw with Ginger Vinaigrette

1 small head red cabbage
1 medium red beet
½ firm apple or peach
2 tablespoons rice vinegar
1½ tablespoon local honey
1 inch piece of ginger, peeled and grated
4 tablespoons vegetable oil
salt and black pepper, to taste

Wash cabbage, cut into wedges, and remove the tough core. Slice wedges into thin strips and place in a medium size bowl. Skin beet using a vegetable peeler or paring knife. Using food processor or hand-held grater, shred beet and add to the bowl. Peel apple and cut into quarters. Slice into thin triangles and add to bowl.

In a small bowl, mix vinegar, honey, and ginger. Add vegetable oil and whisk to combine. Season with salt and pepper. Pour dressing over vegetables and toss to coat. Let stand 20-30 minutes before serving, tossing every 5 minutes so dressing slightly wilts the cabbage.
(Serves 6-8)
 STORAGE
Beets: You can store beets with their greens in a produce bag for up to two weeks in the coldest part of your refrigerator. If you need to snip the greens to fit the beets in a bag, store them separately and cook them the same way you would collards, turnip or mustard greens.

STORAGE Cabbage: Put whole cabbage in a produce bag and place in the coldest section of the refrigerator. It will keep that way for up to two weeks, but once you cut it, you need to use within a few days.

CARAMEL PORK RIBS and GARLICKY SLAW

Caramel Pork Ribs

Ingredients

3/4 cup granulated sugar

1/4 cup firmly packed dark brown sugar, light or dark

3/4 cup beer

1/4 cup bourbon

3 tablespoons cider vinegar

2 tablespoons ketchup

1 (1/2-inch/2cm) piece ginger, peeled and minced

2 tablespoons soy sauce

2 teaspoons harissa, Sriracha sauce, or another hot sauce

1 teaspoon Dijon mustard

1/2 teaspoon freshly ground pepper

4 pounds pork ribs, cut into 3- or 4-rib portions

Preheat the oven to 350 F.

Spread the granulated sugar in an even layer over the bottom of a large pot with a cover, such as a roasting pan or a Dutch oven. Cook the sugar over medium heat until it starts to melt around the edges. When the liquefied sugar just starts to darken to a pale copper color, gently stir the sugar inward and continue to cook, stirring until the sugar is completely moistened. Continue to cook the sugar, stirring infrequently, until all of it is a deep copper-colored liquid, similar in color to dark maple syrup, and smoking (but not burnt). Turn off the heat and stir in the brown sugar, then add the beer. The mixture will seize and harden, which is normal.

Let the mixture cool down a bit, then stir in the bourbon, cider vinegar, ketchup, ginger, soy sauce, harissa, mustard, and pepper. Put the ribs in the pot and turn on the heat until the sauce boils and bubbles up. Turn the ribs a few times in the liquid, cover, and roast in the oven for 1 1/2 to 2 hours, until the ribs are tender. During the roasting, remove the pot from the oven and turn the ribs over two or three times.

Remove the lid from the pot and continue to roast, turning the ribs a few times, for 30 minutes more, or until the juices have thickened a bit. Remove the ribs from the oven, skim any visible fat from the surface of the liquid, and serve.

Serves 4

Garlicky Slaw

1 cup mayonnaise, homemade or store-bought

4 teaspoons red wine vinegar

2 tablespoons minced garlic

1 1/2 teaspoons Dijon mustard

1 teaspoon freshly ground black pepper

6 cups sliced and hand-shredded raw vegetables (any combination of cabbage (red or green), radicchio, endive, carrots, beets, apples, broccoli, 

cauliflower, radishes, fennel, kohlrabi, avocados, hard-cooked eggs)

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh tarragon

To make the dressing, mix the mayonnaise, vinegar, garlic, mustard, and pepper in a small bowl until smooth. Cover and chill for several hours (if possible).

To assemble the salad, toss the raw vegetables in a large bowl. Add the parsley and chives, toss with the dressing, and mix well. (At this point, I adjusted for salt and vinegar.) Garnish with additional chopped parsley and chives.

CARAMEL RIBS AND GARLICKY SLAW

Caramel Pork Ribs and Garlicky Slaw

3/4 cup granulated sugar

1/4 cup firmly packed dark brown sugar, light or dark

3/4 cup beer

1/4 cup bourbon

3 tablespoons cider vinegar

2 tablespoons ketchup

1 (1/2-inch/2cm) piece ginger, peeled and minced

2 tablespoons soy sauce

2 teaspoons harissa, Sriracha sauce, or another hot sauce

1 teaspoon Dijon mustard

1/2 teaspoon freshly ground pepper

4 pounds pork ribs, cut into 3- or 4-rib portions

Preheat the oven to 350 F.

Spread the granulated sugar in an even layer over the bottom of a large pot with a cover, such as a roasting pan or a Dutch oven. Cook the sugar over medium heat until it starts to melt around the edges. When the liquefied sugar just starts to darken to a pale copper color, gently stir the sugar inward and continue to cook, stirring until the sugar is completely moistened. Continue to cook the sugar, stirring infrequently, until all of it is a deep copper-colored liquid, similar in color to dark maple syrup, and smoking (but not burnt). Turn off the heat and stir in the brown sugar, then add the beer. The mixture will seize and harden, which is normal.

Let the mixture cool down a bit, then stir in the bourbon, cider vinegar, ketchup, ginger, soy sauce, harissa, mustard, and pepper. Put the ribs in the pot and turn on the heat until the sauce boils and bubbles up. Turn the ribs a few times in the liquid, cover, and roast in the oven for 1 1/2 to 2 hours, until the ribs are tender. During the roasting, remove the pot from the oven and turn the ribs over two or three times.

Remove the lid from the pot and continue to roast, turning the ribs a few times, for 30 minutes more, or until the juices have thickened a bit. Remove the ribs from the oven, skim any visible fat from the surface of the liquid, and serve.

Serves 4

Garlicky Slaw

1 cup mayonnaise, homemade or store-bought

4 teaspoons red wine vinegar

2 tablespoons minced garlic

1 1/2 teaspoons Dijon mustard

1 teaspoon freshly ground black pepper

6 cups sliced and hand-shredded raw vegetables (any combination of cabbage (red or green), radicchio, endive, carrots, beets, apples, broccoli, 

cauliflower, radishes, fennel, kohlrabi, avocados, hard-cooked eggs)

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh tarragon

To make the dressing, mix the mayonnaise, vinegar, garlic, mustard, and pepper in a small bowl until smooth. Cover and chill for several hours (if possible).

To assemble the salad, toss the raw vegetables in a large bowl. Add the parsley and chives, toss with the dressing, and mix well. (At this point, I adjusted for salt and vinegar.) Garnish with additional chopped parsley and chives.