That'll do...

Now that crew has slowed down, I have lots more time in the kitchen! (and a whole lot more energy!) With the start of football season comes lots of comfort food. Chilis, soups, cheesy macaroni, beer….I could go on forever.

Yesterday was my first attempt at cooking a pork shoulder in the crock pot. I love North Carolina BBQ but I know I can’t recreate it. But I think I did a dang good job trying.

This is a great make ahead meal that feeds and army so it’s great for Sunday football parties. I ate three of them yesterday

Easy Crock Pot Pork Shoulder with Coleslaw

7-8 lbs pork shoulder
2 cups of water
2 tsp of cayenne pepper
1 tbs of red pepper flakes
2 tbs of cumin
2 tbs of garlic salt
1/2 cup of water
2-3 tbs of apple cider vinegar

I added the water and the pork strait to the crock pot. I would advise trimming some of the fat before it cooks instead of after. I waited and it seemed a little difficult. Place your shoulder with the water in the crock pot for 12 hours on low or about 6 hours on high.

After it’s done cooking remove the shoulder from the crock pot. Slice/shred/chop the pork, whatever suits your fancy. I don’t have the patience or the forearm muscles to shred it.

Remove the water from the crock pot and add your chopped pork back into it. Add a smidgen of water and 2-3 tbs of apple cider vinegar. You can add more if you like it a little more vinegar-y. Add in your spices and stir. Turn it on low for at least 4 hours. Give it a taste to make sure it is as spicy as you want it.

Coleslaw

This coleslaw is my Mom’s recipe and it’s my favorite. I’ve never had any other coleslaw like it. It’s simple and goes so well with the spicy BBQ or even a sloppy joe.

1/2 – 1 head of green or red cabbage
1 1/2 cups of apple cider vinegar
2 cups of mayo
Salt and pepper
Cold water

Slice the cabbage into thin strips and place in a large bowl. Pour cold water over the cabbage and add your vinegar. Let soak – I let it soak for about 3 hours. I like it to taste really vinegar-y so I could soak it longer. As Mom says, “the longer it soaks, the better it tastes.” Drain it very well. I patted dry a little too. Add the mayo. *note- 2 cups of mayo is for a whole head of lettuce. If you have less, adjust it to your liking. Then add your salt and pepper and refrigerate til you are ready to put it on your pork.

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~ by teenykitchen on September 18, 2011.