made pulled pork, carolina gold bbq sauce and cole slaw.
the pork we made in the oven instead o' smoking. turned out nice even so. were a small pork 1/2 shoulder, a bit under 3.5 lbs, and it nevertheless took near eight hours to get to fall-apart doneness. we cooked the meat in the oven 'cause our carob shrub (is more than 30' tall and a bit wider, but am thinking it is technical a shrub 'cause it branches at the base instead o' having a single trunk, but am so not an arborist,) is current in bloom. we do not want to spend anytime outside and within 100 yards o' our carob... shrub, 'least not for another week.
am almost never making carolina gold bbq sauce, which is weird 'cause am a fan o' the stuff. we went a bit light on the sweetness and added a tad more heat than is typical... not that we needed to make the sauce particularly hot as we had liberal spiced the pork. almost forgot to add worcestershire sauce... probable 'cause we make carolina gold so infrequent.
the coleslaw we prepared is o' the sacrilegious midwestern variety being heavy on mayo, sweetness, vinegar and always is including a bit o' celery seed. our celery seed must be ten years old by now 'cause is maybe two other recipes we near never prepare for which we need celery seed, but in spite o' the age, it tasted fine. after shredding the cabbage and carrot, we salt the vegetable matter and then let it sit for about an hour to dehydrate a bit... and then we ring out much o' the remaining moisture via a tea towel. am always annoyed by wet midwestern coleslaw, so we take effort to prevent such an outcome. *shrug* am not general a fan o' mayo or miracle whip based slaw, but we had a hankering for it and nobody were gonna tell us it were a bad idea.
am gonna have pulled pork for a few days.
HA! Good Fun!