Smoked a Boston Butt today on a charcoal grill. Turned out great. I need a recipe for a good vinegar based slaw. When I was in Tennessee, that is how I ate my barbecue. Pork with slaw and mild sauce.

Head of cabbage - hand sliced and shredded
Purple onion - chopped
Carrot - shredded
Miracle Whip
Apple cider vinegar
Salt, pepper, sugar

Mix the cabbage, onion and carrot in a big bowl. Add salt, pepper and sugar to taste. Let this sit for a spell so the salt and sugar to be absorbed a bit and drizzle a few drops of vinegar on top and toss. Repeat until it suits your taste.

Optional

For a creamier slaw, thin some MW with vinegar and drizzle on top.

This has been a favorite of all my fishing/eating buddies for a long time.
1 head cabbage or a bag of cabbage mix, shredded
1 cup celery , diced
1/2 green pepper, diced
radishes if desired, sliced
For ease, I use a food processor for all this stuff.

Boil--- 1/2 cup cider or rice vinegar with
1/2 cup water
1 cup sugar or sugar substitute like Splenda, etc
1 tsp mustard seed
1 tsp celery seed

Pour boiled ingredients over cabbage mixture, Mix
thoroughly and place in a glass or plastic container and
place in fridge for at least several hours. A couple days is even better.
Add salt or pepper when serving if desired.
Will keep for 2-3 weeks.

We like this a lot.

Now that’s great looking coleslaw!

Just a suggestion...anytime it calls for vinegar of any kind, I use Seasoned Rice Vinegar. Gives it a little sweeter kick.

Mine is similar to the video but I use Seasoned Rice Vinegar and also add shredded Jicama for a little crunch. I use a mandolin to shred fresh cabbage, carrots and the jicama. I also use regular and purple cabbage in equal amounts.

BBQ SLAW

½ head of white cabbage (shredded)
½ head of purple cabbage (shredded)
2 carrots (shredded)
½ small jicama (shredded) [may substitute ½ small green apple]
¼ cup mayonnaise
3 tablespoons sugar [more if you want it sweeter]
2 oz of seasoned rice vinegar
1 teaspoon of kosher or sea salt
1 teaspoon cracked black pepper
¼ teaspoon celery seed

DIRECTIONS
1. Shred cabbage’s and jicama; add mayo and mix thoroughly.
2. Add sugar and mix thoroughly.
3. Add vinegar and mix thoroughly.
4. Add salt, pepper, and celery seed and mix thoroughly.
5. Transfer to colander in a bowl to drain
6. Refrigerate for 30 min or more.
7. Dump the liquid and serve from bowl.

NOTE: You don’t have to mix after each step; however, it seems to add depth of flavor if you do.

SERVING RECOMMENDATONS:
1. As a side.
2. On a pulled pork sandwich (but never on a chopped beef sandwich).

Amen to that !

Mighty Fine!

TANGY COLESLAW

INGREDIENTS:

• 1 Cabbage, finely shredded or a 16 oz package of shredded coleslaw mix
• 1 Medium red onion, quartered and thinly sliced
o DRESSING
o 1 Cup sugar or a little less (3/4 cup)
o 1/2 teaspoon celery seed
o 1 teaspoon dry mustard
o 1 cup vinegar
o Combine dressing ingredients and stir to mix. You may need to warm ingredients to dissolve. Then add:
o 2/3 cup vegetable oil

PREPARATION:
Combine shredded cabbage with sliced onion. Pour dressing over cabbage/onion and refrigerate. A wonderful Coleslaw and topping for BBQ sandwiches. Also great on hamburgers.

To really set it off for a pull pork sandwich add just a pinch of caraway seeds

The Killer Hog recipe is great!

You know camping coleslaw is very good.
Its simply chopped cabbage some mayonnaise and some sugar
Works in a pinch