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Pulled Pork Coleslaw Recipe
Coleslaw and bbq go together, and neither shall part their seperate ways. This is especially true when serving up heaping buns of pulled pork on sandwiches.
When you serve coleslaw on top of your pulled pork sandwich or beside it you want it to be good and tangy. You don’t want it overly sweet or wet either.
Picking the right vegebables can make a good coleslaw great. Choose dense shiny heads of cabbage, and get fresh carrots not the bagged.
Want to know how to cook pulled pork on your grill check out this recipe click here
Pulled Pork Cole Slaw:
- 3/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup packed light brown sugar
- 3 tablespoons apple cider vinegar
- 2 tablespoons buttermilk
- 4 teaspoons celery seeds
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups shredded green cabbage-come out to about 1/2 head cabbage
- 3 cups shredded red cabbage – come out to about 1/2 head cabbage
- 1 green bell pepper, finely diced
- 1 large carrot, peeled and shredded
- 1/2 cup grated yellow onion
- 1/4 cup minced fresh parsley
In a bowl, you will combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk it all together very well until the sugar dissolves.
In a large plastic not metal bowl, combine the remaining ingredients.
Toss with the dressing until evenly coated. Seasoning, to taste. Place in the refrigerator, covered, to chill before serving.
Yield about 8 servings
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