Description
This is a scrumptious combination of yummy cornbread, pork BBQ and coleslaw piled high on top of one another.
Ingredients
- FOR THE PORK:
- 1-½ pound Pork Shoulder Or Pork Butt
- 1 bottle Hickory Smoked BBQ Sauce, 9 Ounce Bottle
- ½ Onion, Chopped, Sauteed Until Golden Brown
- ¼ cups Ketchup
- ⅛ cups White Wine Vinegar
- 1-½ teaspoon Worcestershire Sauce
- ¼ teaspoons Liquid Smoke (You Can Find This In The BBQ Sauce Aisle)
- ½ Bay Leaf
- FOR THE SLAW:
- ⅛ heads Purple Cabbage
- ⅛ heads Green Cabbage
- ½ Carrot
- ¼ cups Mayonnaise
- 1-½ teaspoon Sugar
- 1-½ teaspoon Apple Cider Vinegar
- 1 Tablespoon Evaporated Milk (Comes In Small Can In Baking Aisle)
- 1 package Thomas’ Toast-R-Cakes – 6 Count Package (or 2 – 9″ Square Pans Of Cornbread)
Preparation
For the pork:
Preheat oven to 350 F. Unwrap the pork and put it into a roasting pan. Bake pork roast for about 30-45 minutes or until brown on the outside but not fully cooked on the inside.
While pork roast is baking in the oven, mix together (in crockpot) the hickory smoked BBQ sauce, chopped and browned onions, ketchup, white wine vinegar, Worcestershire sauce, Liquid Smoke and bay leaf. Turn the crockpot on high.
Remove browned pork roast from oven, drain excess drippings and place pork roast into the crockpot. Turn it over a couple of times to make sure BBQ sauce coats all sides of the meat. Put the lid on. Stir occasionally so it doesn’t stick to bottom of slow cooker. Pork roast will gradually tear apart allowing more of the sauce to penetrate the meat. Cook on high setting for 3-4 hours or until meat is falling apart. If needed you can use two forks to finish shredding it while still in crockpot.
For the coleslaw:
Shred the green cabbage by hand with a knife. This can be done the day before and refrigerated overnight to cut down on preparation time the day you will be serving it. Shred the red cabbage by hand with knife. Again this can be done the day before. Shred or chop carrot. Again can be done day before.
To make dressing: In a medium sized bowl mix together the mayonnaise and sugar until well blended. Pour in 1 tablespoon evaporated milk and mix well. Add the apple cider vinegar. The mixture will become thicker.
About an hour before serving, combine shredded green cabbage, red cabbage, carrot and dressing mixture together. Blend thoroughly and refrigerate so the flavors will meld. If you mix together earlier than that the cabbage will start to get soggy the same way lettuce gets soggy after about an hour drenched in salad dressing.
For the appetizer assembly:
Cut the 1/4″ thick cornbread (either a Toast-R-Cake or homemade) into approximately 2″ triangles and arrange on platter.
Carefully (the platter can get messy otherwise) place a dollop of BBQ on top of each cornbread triangle, followed with a dab of coleslaw and serve.
