Sloooow Cooked Pulled Pork and Coleslaw

4 February 2012 § 7 Comments

Q: What’s the key to meltingly tender shreds of delicious pulled pork?

A: Cooking it slowly, (with about ten hours’ worth of patience for that wonderful texture) and a surprise ingredient to get that perfect sweet, tangy taste.

I’d made pulled pork before but was never 100% satisfied with the results. Then, when fellow Barista Kids writer, Stacey Gill, told me her husband’s surprise and not so secret ingredient, I just had to make it as the perfect dish for The Ladies™ cowgirl party. That ingredient is root beer and I used the rather splendid Dry Root Beer from GuS (Grown Up Sodas) in this recipe. « Read the rest of this entry »

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