Monday, November 1, 2010
This is my first and last post of the week as I’m leaving tomorrow to journey to San Francisco for the Foodbuzz Festival. Since I’ll be missing a whole week of posting recipes I hope I can make it up to you with a giveaway.
I’m giving away one slightly used Spyder calibration tool for a monitor. A calibration tool is what professionals photographers use to color correct their screens to a standard. Though it worked great with my PC, it couldn’t calibrate my Mactop. If you’re not a Mac user I think you’ll appreciate having this very cool tool.
Just leave a comment telling me why you could use the Spyder and I’ll do the random number thingy when I get back Monday.
See you when I get home! Or hopefully, see you at the festival.
Crockpot BBQ Pulled Pork Sandwiches with Copycat KFC Coleslaw
It isn’t a misprint; you’ll need two bottles of BBQ sauce for this recipe. One for tenderizing pork in the Crockpot and the other for flavoring it in the oven.
First step: Crockpot
1 (12 ounce) beer
18 ounce bottle BBQ Sauce
1 tablespoon seasoning salt
1 tablespoon olive oil
5 pounds boneless pork shoulder country style ribs
Combine the ingredients together in a slow cooker. Cook on high for 4 hours, or until meat shreds easily. Move pork to a cutting board and discard liquid. Shred with two forks and discard fat. Meanwhile, make the coleslaw and refrigerate, recipe below.
Second step: 9x13 inch pan
1 (18 ounce) bottle BBQ sauce
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
Pinch of cayenne pepper
Place the pork in the pan and preheat oven to 350 degrees.
Mix the rest of the ingredients together in a bowl and spoon over pork. Toss to combine. Cover with foil and bake for 30 minutes until heated through.
8 sandwich buns
Warm the buns in microwave and top with pork and slaw. Serve immediately.
KFC Copycat Coleslaw
This is a variation of a copycat that’s been floating around for years. I’ve hunted for its origins, but wasn’t successful.
1 head cabbage, shredded
1 large carrot, shredded
2 to 3 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
Shred cabbage and carrots and place in a very large bowl. A food processor works well for this. Mix in onions.
Stir together the rest of the ingredients until smooth and toss with the cabbage mixture. Cover with plastic wrap and refrigerate for several hours before serving.
Recipes & photograph by Laura Flowers.