The coleslaw trick is exactly what we did over the holidays. I've been wanting to try that for awhile. It was a southwestern coleslaw (with corn, cheddar and ranch). Plopped that on top of the pulled pork which was setting on top of buttered and toasted buns. Perfect.
On Sun, Nov 27, 2011 at 10:37 AM, Bill Chmelik <Chmelik@earthlink.net> wrote:
Pull the pork apart add your favorite sauce, some coleslaw (either on the side or in a sandwich with the pork), Plate it up with some potato salad and sweettea…
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From: DoIt_Yourself@yahoogroups.com [mailto:DoIt_Yourself@yahoogroups.com] On Behalf Of subprong
Sent: Sunday, November 27, 2011 12:42 AM
Thanks for the tips. About 7 hours of smoking/grilling time (no need to finish it in the oven)...
http://groups.yahoo.com/group/DoIt_Yourself/photos/album/283632268/pic/687893752/view
Definitely enjoyed the process from creating the dry rub to smoking it out. It seemed to be a hit as well.
Any ideas on what to do with leftovers should there be any past the weekend?
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