In anticipation of an upcoming entry on the smoked Boston Butt I’m preparing overnight tonight, I felt it appropriate to first share the workup for the yummy slaw that will adorn each of the pulled pork sandwiches we’ll be serving!
This makes a LOT of slaw… Unless you’re cooking for more than a dozen people, or really enjoy left-over slaw, reduce this puppy.
1 green cabbage
2 pink-crisp apples
1 small red onion
1 pkg (10 oz) Craisins
2 T spice blend
1/4 c apple cider vinegar
1 c mayo
Cut the cabbage, apples, and onion into thin strips. Add the juice from the lemons, and toss to coat.
Add Craisins and spice blend to the cabbage mixture. Add the vinegar, and combine. Finally, add the mayo and stir well. Let sit in refrigerator for one or more hours before serving.
For the spice blend, I like a combination of chipotle chili powder, garlic powder, crushed red pepper, black pepper, and salt. Use whatever proportions seem reasonable. For me, half of it is the chili powder, on downward in order of listing to fill the other half.