Blues & BBQs... Pulled Pork & Coleslaw

Pulled Pork Sammie With Spicy Coleslaw

When I think of the Blues I think Robert Johnson, BB King, Stevie Ray Vaughn and Buddy Guy to name just a few.  While the music conjures up images of juke joints, smoked filled rooms and bourbon it also sends me into a BBQ craving frenzy.  I'm not sure why I wouldn't make the connection as the two come hand and hand for me.

If you think about it both BBQ and the Blues speak to the "soul of a thing" and "slow roll" you into deeper understanding of not only you but the things that we may take for granted on an hourly basis.
While both appear to be matter of fact, getting them right requires a commitment to detail and patience. After all look at a picture of Robert Johnson sans guitar and tell me you saw that coming.  I know I didn't but when you hear the guitar and the soul in his voice it's a wrap!  The same can be said of pulled pork, it's a large piece of meat that can look overwhelming in size and underwhelming in complexity but when it's cooked with the right combination of herbs, spices and liquid, it can belt out a tune that can be heard around the world.


On The Menu today: Pulled Pork with Home Made BBQ Sauce, BBQ Ribs & Spicy Coleslaw.

Robert Johnson

While the blues may seem sad to some, to me it is just a story about some of the more tough sides and times of life and how to cope.  Stevie Ray Vaughn has a song called Tin Pan Alley that sums up his experience in "The Alley" and is on the playlist for you to listen to, I encourage you to do so.

"Went down to Tin Pan Alley, see what was going on

Things was too hot down there, couldn't stay very long
Hey hey hey hey, alley's the roughest place I've ever been
All the people down there, livin' for their whisky, wine, and gin"

Pulled Pork often takes a back seat to the more glamorous Baby Back Ribs but when done with care is the "Star of the Show" and rightfully takes a back seat to nothing, not ribs, not cracklin' not even the chops.   Nothing..............


For the Pulled Pork Sandwiches we will need the following:

• Pork Shoulder  
• Paprika (2 Tbs)
• Cayenne Pepper (2 Tbs)
• Season Salt (2 Tbs)
• Celery Salt (1 Tbs)
• Powder Garlic (1 Tbs)
• Brown Sugar (1 Tbs) 
• Mustard Seed (1 Tbs)
• Chicken Stock (4 cups)
• Water (2-4 cups)
• Fresh Garlic (20 cloves)
• Fresh Oregano (5 stalks)
• Fresh Bay Leaf (6-7 each)
• Fresh Sage (5 stalks)
• Fresh Thyme (10 stalks)
• Fresh Ginger (1 bulb)

Combine all of the dry spices and rub directly on the pork shoulder.  Place directly on a heated grill to allow to sear or brown on all sides then remove from grill. 

Dry Rub

Searing The Pork

Place the resting pork in a deep roasting pan.  In a pot heat the chicken stock and add all herbs, garlic and ginger to allow to bring to a boil.  Pour the heated stock mixture directly over the pork and place wax paper and aluminum foil to cover tightly (see attached picture). Allow the pork to cook in a preheated oven at 400 for 1 hour and 45 minutes. Flip the pork add more heated water if needed, and cover again to cook for 2 more hours.

Braising the Pork

Once the pork is done it will pull apart with a pair of tongs,  allow to cool and pull apart with your hands or with tongs (see picture).  Make sure that you reserve the liquid as it will be used in the BBQ sauce.  Leave some of the pork undressed so that your guests will have the option of plain or BBQ.

Pulled Pork

Dressed Pulled Pork

BBQ, Coleslaw & Chips

For the Ribs we will need the following:

• Paprika (2 Tbs)
• Cayenne Pepper (2 Tbs)
• Season Salt (2 Tbs)
• Celery Salt (1 Tbs)
• Powder Garlic (1 Tbs)
• Brown Sugar (1 Tbs) 
• Mustard Seed (1 Tbs)      

Dry Rub Baby Back Ribs

Rub the ribs with the mixture and place in aluminum foil to cook on the grill off of a direct flame and in  a pan on low.  Cook for 2-3 hours flipping at the 1 hour mark.  When done cut and plate (see below).

Baby Backs

For the BBQ Sauce we will need the following:

• Catsup (8 oz)
• Dijon Mustard (2 Tbs)
• Orange Juice (1 cup)
• Fresh Garlic (4 cloves)
• Fresh Ginger (2 Tbs)
• Honey (1/2 cup)
• Hot Sauce (1 Tbs)
• Brown Sugar (2 cups)
• Onions (1 cup)
• Bacon (5 strips)
• Pan Drippings from Pork (1-2 cups)

To start cut the bacon into strips and place in a heated sauce pot to render, allow to brown slightly and add the diced onions, garlic cloves and ginger.  After a few minutes add orange juice and 2 cups of pan drippings and allow to reduce by half.  Add the hot sauce, honey, brown sugar, mustard and catsup and allow to cook for 3 to 5 minutes on low heat and covered.  Once it has cooked and combined take a hand wand (mixer) and mix to your desired thickness or consistency.  If the sauce is too thick simply add more of the pan drippings to loosen.

Cauldron of BBQ Sauce

  

For the Coleslaw we will need the following:

• Red Cabbage (1 head)
• Green Cabbage (1 head)
• Mayo (1 cup)
• Dijon Mustard (1 Tbs)
• Apple Cider Vinegar (1 Tbs)
• White Sugar (1/8 cup)
• Jalapeno (1 each)

Cut both types of cabbage into thin strips and dice the jalapeno.  Mix the other ingredients to make the dressing and fold into the cabbage.  Allow the coleslaw to sit in the refrigerator  for an hour to chill.

Spicy Coleslaw

Bowl Of Goodies 

Fried Red Onions, Garlic & Capers