BBQ Cole Slaw

My Nephew Adam invited me over for some pulled pork, he was cooking 30 lbs. I was like dang that’s alot of pork do you want me to bring some cole slaw? He said yes that will work (Nice work on the pork,  Adam). Critical, this recipe must be done at least 1 day in advance.

I usually make a mayo based slaw but decided to broaden my horizons and go with a vinegar/oil based slaw to appease as many taste as possible. This recipe is for 20 plus people.

  • 1 head cabbage (large, trimmed of outer leafs)
  • 2 carrots (peeled)
  • 1/4 onion (sweet if you have it)
  • 1 jalapeno
  • 1/2 bell pepper

Prep:

I would highly recommend a food processor, this is a bunch of slaw. Cut your cabbage into eights (or whatever fits) and remove the core. Using the processor chop the cabbage (slicing blade) . Use the fine blade (shredder) to chop the carrots, onions and peppers.

Add 1 tsp salt and mix all ingredients by hand get rough with it, take out your aggression. Keep the liquid in the bottom of bowl, you want that. Wash your hands well if using the jalapeno.

Sauce:

  • 1/2 cup granulated sugar
  • 1 tsp table salt or seasoning salt (needs more)
  • 2/3 cup vegetable oil (or any neutral flavored oil)
  • 3 Tblsp mustard (bottled)
  • 1 Tblsp ketchup
  • 3/4 cup white or apple cider vinegar
  • 1/2 tsp dry dried oregano (optional)
  • 1 Tblsp brown sugar
  • 1 tsp garlic powder

Heat sauce to melt sugars and whisk then toss on cabbage and mix, then continue to mix.  I use my clean hands but a spoon will work.

Let it rest on the counter for 1 hour, you are doing a slight fermintaion. 

Then keep in fridge over night or longer and continue to mix any time you can.

The cabbage will emit it’s  water, use that liquid and keep it in the fridge for a week or longer. It’s good with any savory beef.

 

 

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