Barbeque Pork and Cole Slaw

I'm back after a nice long break. And I guess since Christmas is over, I should make real food. Let's cook dinner, shall we?

When we moved to Texas over one year ago, we discovered the barbeque is quite different. Being from Tennessee and Kentucky we like pork bbq. Here, it's beef brisket. Now, I like the brisket--a little. But we love pork and I haven't found a place that sells it. So, I decided to make my own. I used the crock pot so it's easy too. (Just a note about the slaw, it is best if made one day before. )

Ingredients for Pulled Pork:
2.5 lb boneless pork butt/shoulder
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp salt
1/2 water

Directions:
Combine seasonings in a bowl and rub over roast. Place meat in a crock pot and cook on low for about 6 hours or until pork is tender. Move pork to cutting board and let rest for about 10 minutes. I cut chunks of meat and then pulled and shredded it.  Place on bun (toasted, yum!) and serve with your favorite barbeque sauce and fixins. Which brings me to the slaw. This is a family recipe. I am picky about cole slaw but this is good.

Ingredients for Cole Slaw:
1 head of cabbage
1 green pepper
1 cup mayo
1/2 cup granulated sugar
1/4 cup cider or salad vinegar
Morton's Nature Seasoning

Directions:

1. Whisk sugar into mayo until it's smooth. Add vinegar and whisk until well combined and creamy. Add a little seasoning.
2. Chop cabbage and finely dice green pepper. Place in a bowl.
3. Add the dressing and toss. Also add a little more Morton's.
4. **Add the dressing sparingly. As this sits, the cabbage weeps which will thin the dressing. I added enough to make the vegetables wet and then saved the rest to add the next day.

Just the right meal for a little taste of our hometown.