Pulled Pork with Amercian Style Coleslaw

Every year this weekend kicks off the holiday BBQ season.  To get ready, I am experimenting with some classic menus that won’t make you feel guilty.  Tonight we had pulled pork and coleslaw sandwiches.

One of the reasons I love serving this to company is because it is better if made a day or two before the BBQ.  The coleslaw should be made at least 24 hour in advance and kept cold until ready to serve.  The longer it sits in the refrigerator, the better it gets.  The pulled pork can definitely be made the day before and heated up and served in a crock pot.  So if you are looking for hassle free cooking the day of your party, this is a great menu.

The family loved it (even if it was 60 degrees and cloudy) and was asking for seconds.

Enjoy!

American Style Coleslaw

Pulled Pork with Amercian Style Coleslaw

Serves 8

Prep Time: 10 minutes

Refrigerate overnight

Estimated Values per Serving:

Calories: 55                           Fat: 2 grams

Ingredients:

½ cup low fat mayonnaise

¼ cup skim milk

2 tablespoons sugar

2 tablespoons white vinegar

½ teaspoon pepper

½ teaspoon onion powder

1 teaspoon celery seed

¼ teaspoon salt

1 scallion – chopped

4 cups shredded cabbage

1 cup shredded carrot

Directions:

1. In a large mixing bowl, whisk together mayonnaise, milk, sugar, vinegar, pepper, onion powder, celery seed, and salt.
2. Add shredded cabbage, carrot and scallion and toss.
3. Refrigerate overnight or for several days and serve cold.

Pulled Pork

Serves 8

Pre heat oven 250^o

Prep Time: 5 minutes

Bake Time: 4 – 5 hours

Cook time: 30 minutes

Estimated Values per Serving:

Calories: 200                        Fat: 5 grams

Pork Loin Rub Ingredients:

2 pounds boneless pork loin

1 teaspoon finely ground black pepper

2 teaspoons ground oregano

1 tablespoon paprika

1 teaspoon onion powder

1 teaspoon thyme

¼ teaspoon cayenne pepper

Directions:

1. Trim any excess fat from pork and set aside.
2. To make the rub, combine all the ingredients. Rub over the surface of the pork loin to coat.
3. Place pork in baking pan and cover with aluminum foil.  Cook pork for about 4 – 5 hours.
4. Cool pork until you are able to handle it then shred the meat.

BBQ Sauce Ingredients:

1 cup strong coffee

1 jar (12 ounces) chili sauce

2 tablespoons Worcestershire sauce

2 tablespoons molasses

½ teaspoon liquid smoke

¼ cup white vinegar

1 teaspoon garlic powder

2 tablespoons chili powder

2 – 3 dashes pepper sauce (optional)

Directions:

1. Combine all ingredients in large saucepan and bring to a simmer on medium low heat.  Reduce heat and simmer for 30 minutes.
2. Add sauce to shredded pork and mix well.  Serve hot.

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Roast Pork Tenderloin and Potatoes with Braised Red Cabbage

Roast Pork Tenderloin and Potatoes with Braised Red Cabbage

Serves 6

Preheat oven 425^o

Estimated values per serving:

Calories = 335                      Fat = 8 grams                        Points: 6

Ingredients:

2 pounds boneless pork tenderloin

2 large potatoes – peeled and cut into large pieces

1 teaspoon dried thyme

½ teaspoon dried marjoram

1 teaspoon salt

½ teaspoon pepper

1 teaspoon onion powder

4 slices turkey bacon – chopped

½ cup red onion – thinly sliced

3 cloves garlic – minced

1 small head of red cabbage

1 cup red wine vinegar

½ cup apple cider

3 tablespoons Brown sugar

1 apple – julienned

Directions:

1. In a small bowl, combine thyme, marjoram, salt, pepper and onion powder.  Rub half of the seasoning mix onto the pork.
2. Coat a baking pan with cooking spray and add potatoes.  Sprinkle the remaining half of the seasoning on the potatoes.  Set the pork on top.  Place in the oven and roast for about 30 – 40 minutes until the internal temperature reaches 160^o.  cover and let sit for 10 minutes before carving.
3. While the pork is roasting, prepare the cabbage.  Heat a large skillet on medium heat and coat with cooking spray.  Add turkey bacon and sauté until crispy and browned.  Add  onion and sauté for about 5 minutes until softened.  Add garlic and cook for an additional minute.
4. Add the cabbage and vinegar, cover and simmer for about 15 minutes until the cabbage is soft and tender.
5. In a small bowl, stir together the apple cider and brown sugar.  Uncover the skillet and add the apple cider mixture.  Simmer, uncovered, for about 5 minutes until the liquid is absorbed.
6. Remove the cabbage form the heat and fold in the apple.
7. Serve the roasted pork and potatoes with the cabbage on the side.

A Little Fun in Your Sandwich…

Grilled Chicken and Coleslaw Sandwich

Coleslaw may sound pretty boring but it can really bring a sandwich alive with flavor.  I am a big fan of coleslaw and always taste the different versions in restaurants, at parties or from the local market.  I like the wide variations of coleslaw available but my favorite does have at least a little mayonnaise in it.    

So for dinner tonight, I grilled chicken breasts.  To add a little fun with the plain grilled chicken sandwiches, I made 2 different kinds of coleslaw to put inside the sandwiches.  One has a ranch flavor and the other has paprika for a more smoky taste.  We all enjoyed both and the call is still out on which we like better.  Over the next few days, the coleslaw will continue to get better as it marinates in the sauce.

Next time you are having company, try one or both of these and encourage people to try it on their sandwich.  I think they may find that it make a common sandwich something a little more special.

Enjoy the slaw!

Creamy Ranch Cole Slaw

Serves 12

Prep time: 10 minutes

Marinating time: 4 hours

Estimated Values per serving:

Calories = 95                                                Fat = 3 grams

Ingredients:

½ cup water

½ cup sugar

1 teaspoon salt

½ cup white vinegar

½ head of cabbage

1 cup shredded carrots

1 onion – thinly sliced

1 cup fat free sour cream

½ cup low calorie mayonnaise

1 tablespoon ranch dressing mix (powdered)

½ teaspoon celery seed

1 tablespoon horseradish

Directions:

1. Heat water and sugar until sugar dissolves.
2. In a large bowl, combine sugar water, salt, vinegar, cabbage, carrots and onion.  Cover and refrigerate for at least 4 hours (or overnight).
3. Strain excess liquid from cabbage mixture but still keeping it juicy.
4. Stir in sour cream, mayonnaise, ranch dressing mix, celery seed and horseradish and serve.

Smoky Cole Slaw

Creamy Ranch Cole Slaw

Serves 12

Prep time: 10 minutes

Marinating time: 4 hours

Estimated Values per serving:

Calories = 95                                                Fat = 3 grams

Ingredients:

½ cup water

½ cup sugar

1 teaspoon salt

½ cup white vinegar

½ head of cabbage

1 cup shredded carrots

1 onion – thinly sliced

1 cup fat free sour cream

½ cup low calorie mayonnaise

1 teaspoon paprika

½ teaspoon onion powder

½ teaspoon celery seed

1 tablespoon horseradish

Directions:

1. Heat water and sugar until sugar dissolves.
2. In a large bowl, combine sugar water, salt, vinegar, cabbage, carrots and onion.  Cover and refrigerate for at least 4 hours (or overnight).
3. Strain excess liquid from cabbage mixture but still keeping it juicy.
4. Stir in sour cream, mayonnaise, paprika, onion powder, celery seed and horseradish and serve.

Stuffed Cabbage without the Work

I love stuffed cabbage but rolling the meat in the cabbage leaves is too time consuming for a weeknight family dinner; so instead, I reworked the recipe so that it’s easy, fast and of course, deliciously light.  It does bake 3 hours in the oven but you can also make this in a crock pot instead – cooking it on high for 3 – 3 ½ hours so you can do whatever while it slow simmers. 

If you like stuffed cabbage I think you’ll like this just as much.  Enjoy and Happy Cooking!

Meat and Cabbage Casserole

Preheat oven 350^o

Ingredients:

2 small onions – chopped

1 (28 ounce) can crushed tomatoes

2 tablespoons white wine vinegar

¾ cup brown sugar

1 teaspoon salt

¼ teaspoon pepper

1 clove garlic – minced

1/8 teaspoon cayenne pepper

½ pound ground turkey breast meat

½ pound 93% lean ground beef

½ cup light sour cream

1 small head cabbage

Directions:

1. Prepare the sauce: Heat a large saucepan and spray with cooking spray.  Add half of the onion and sauté on medium heat for about 5 minutes or until soft and browned.  Add brown sugar and vinegar and sauté until sugar is dissolved.  Add tomatoes, salt, pepper and cayenne pepper and simmer sauce.
2. While sauce is simmering, cook the meat:  Heat a large sauté pan, spray with cooking spray and add the remaining onions.  Sauté for about 5 minutes or until soft and browned.  Add garlic and sauté for 1 minute.  Add ground turkey and beef and sauté for about 10 minutes or until fully cooked.  Remove from heat and stir in sour cream.
3. Cut cabbage in half and separate leaves, cutting the base of the cabbage and discarding. 
4. To assemble: Pour 1/3 of the sauce on the bottom of a large Dutch oven.  Layer half of the cabbage leaves on top of the sauce, then add the turkey and beef mixture.  Add 1/3 more sauce on top of meat mixture then top with cabbage leaves and finish with remaining sauce.
5. Bake at 350^o for 1 hour then reduce oven to 325^o and bake an additional 2 hours.