Chinese Slow-Cooked Pork

 

                    Star anise, soy and ginger add wonderful lavours to this deliciously tender pork joint casserole, simmered with shallots, carrots and mushrooms. Vegetables and rice noodles cooked in exotic, rich juices make this into a complete meal.

4 servings (438 calories per serving)

• 500 gr lean,boneless loin of pork with skin, tied firmly
• 1¾ cups diluted salt-reduced or homemade chicken stock, click here for recipe
• 2 tablespoons salt-reduced soy sauce
• 2 tablespoons Chinese rice wine or dry sherry
• 2 tablespoons honey
• 2 garlic cloves, crushed
• 15 gr resh ginger, peeled and finely chopped
• 3 star anise
• 4 shallots, halved
• 2 large carrots, peeled and sliced on the diagonal
• 6 scallions
• 30 gr dried Chinese mushrooms, soaked to rehydrate
• 125 gr oyster mushrooms, sliced or halved
• 250 gr dried flat rice noodles

1. Place the pork in a large flameproof casserole and pour over enough boiling water to cover.
2. Bring back to a boil on the stove, then pour off the water.
3. Add the stock, soy sauce, rice wine or sherry, honey, garlic, ginger, star anise, shallots and carrots to the casserole dish and bring to a bowl.
4. Thickly slice four of the scallions, roughly chopped the drained Chinese mushrooms and add both to the casserole ; reserve teh strained mushroom soaking liquid.
5. Cover and simmer gently on a very low heat for 1 hour, stirring the vegetables and basting the meat occasionally until everything is tender.
6. Add the oyster mushrooms for the last 20 minutes of the cooking time ; if necessary, top up using the reserved mushroom soaking liquid or more stock or water.
7. Meanwhile, cut the remaining scallions into 6 cm lengths, then cut lengthwise into fine shreds ; place in a bowl of iced water and leave to curl.
8. Soak the rice noodles in a bowl of boiling water for 4 minutes or until softened, then drain well.
9. Carefully lift the meat out of the casserole with a slotted spoon and keep hot.
10. Bring the juices to a boil on the stove, then add the rice noodles and remove the dish from the heat ; turn and stir the noodles to coat with the juices.
11. Slice the pork thinly.
12. Spread the noodles on a large shallow serving plate, using a slotted spoon to lift them from the casserole ; arrange the sliced meat and vegetables on top, then spoon over the casserole juices.
13. Scatter the scallion curls over the top as a garnish.

BON APPÉÉÉÉTIT

Pork Noodle Bowls "Ultimate BBQ"

 

                    This fresh and tasty Asian dish is a great way to utilize pulled pork. Make it a party and serve the toppings in small bowls for everyone to garnish as the like.

4 servings

• 1 tablespoon kosher salt
• 1 (8.8 oz.) package thin rice noodles
• ½ (8-oz.) package sliced fresh mushrooms
• 2 teaspoon olive oil
• 2 cups Smoked Pork Butt, without sauce, click here for recipe
• ½ (16-oz.) package angel hair coleslaw mix
• 4 green onions (white and light green parts only), sliced
• ¼ cup loosely packed fresh cilantro leaves
• 6 cups chicken broth
• 1 tablespoon grated fresh ginger
• Lime wedges
• Toppings : soy sauce, dried crushed red pepper, chopped dry-roasted peanuts

1. Microwave 8 cups water and kosher salt at HIGH in a large microwave-safe glass bowl 2 minutes.
2. Submerge noodles, let stand 20 minutes or until tender, drain and divide noodles among 4 bowls.
3. Sauté mushrooms in hot oil in a medium skillet over medium-high heat 5 minutes or until tender and spoon over noodles.
4. Add pork to skillet, and cook, stirring occasionally, 5 minutes or until hot and spoon over mushrooms.
5. Divide coleslaw mix and next 2 ingredients among bowls.
6. Bring broth and ginger to a boil in a 3-qt saucepan over medium heat.
7. Remove from heat, and divide among bowls.
8. Serve with lime wedges and desired toppings.

BON APPÉÉÉÉTIT

Pulled Pork Sandwich "Ultimate BBQ"

 

                    This ultimate barbecue sandwich has it all : smoky flavor, sweet sauce, and a tangy slaw.

1 serving

• Smoked Pork Butt, click here for recipe
• El Sancho Barbecue Sauce, click here for recipe
• Memphis Slaw, recipe belows
• Grilled barbecue bread

1. Layer the smoked pork, barbecue sauce, and slaw on grilled barbecue bread.
2. Serve immediately.

Memphis Slaw

                    The cabbage is always coarsely chopped in Memphis slaw, and the flavors are big and bold. It has to stand out pulled pork and ribs it's typically served with.

8 cups

• 1 tablespoon firmly packed light brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon paprika
• ½ teaspoon dry mustard
• ½ teaspoon oregano
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon granulated garlic
• ¼ teaspoon ground coriander
• ¼ teaspoon onion powder
• ½ cup mayonnaise
• ¼ cup apple cider vinegar
• ½ head cabbage (about 1 lb)
• 1 cup diced green bell pepper
• 1 cup diced red onion

1. Whisk together brown sugar and next 8 ingredients in a bowl.
2. Whisk in mayonnaise and vinegar until sugar dissolves.
3. Cut cabbage into thick slices, cut slices crosswise.
4. Fold cabbage, bell pepper, and red onion into mayonnaise mixture until coated.
5. Let stand 1 hour before serving, tossing occasionally.

BON APPÉÉÉÉÉÉTIT

Korean Cabbage Wraps with Sweet and Sour Cucumber Salad "Ultimate BBQ"

 

                    Gochujang is Korea's version of Sriracha. It adds a sweet and spicy kick to this dish. You can find it in Asian foods aisle at the grocery store.

18 wraps

• Sweet and Sour cucumber salad, recipe follows
• ½ cup soy sauce
• ¼ cup rice wine vinegar
• 2 tablespoons firmly packed light brown sugar
• 2 tablespoons dark sesame oil
• 2 tablespoons gochujang "Korean chili paste"
• 1 tablespoon grated fresh ginger
• 1 garlic clove, pressed
• 1 lb Smoked Pork Butt, without sauce "click here for recipe"
• 18 savoy or napa cabbage leaves
• Chopped oil-roasted cocktail peanuts

1. Prepare Sweet and Sour cucumber salad, recipe follows.
2. While salad chills, process soy sauce and next 6 ingredients in a blender or food processor until smooth.
3. Spoon about ¼ cup pork into each cabbage leaf, drizzle with soy sauce mixture.
4. Spoon Sweet and Sour cucumber salad over pork, using a slotted spoon.
5. Top with desired amount of peanuts.

Sweet and Sour Cucumber Salad

                    This crispy salad is also wonderful as a side dish or as a cooling relish to tame the heat of spicy dishes.

8 to 10 servings

• 3 tablespoons rice wine vinegar
• 2 tablespoons sugar
• 1 teaspoon Dijon mustard
• Pinch of salt and ground black pepper
• 3 tablespoons canola oil
• 1 English cucumber, seeded and thinly sliced into half-moons
• 2 shallots, minced
• 2 tablespoons chopped fresh cilantro

1. Whisk together vinegar, sugar, Dijon mustard, salt and pepper in a bowl.
2. Add canola oil in a slow, steady stream, whisking constantly until well blended.
3. Add cucumber, shallots, and cilantro, toss to coat.
4. Cover and chill 15 minutes.

BON APPÉÉÉÉÉÉTIT

Smoked Paprika Pork Roast "Ultimate BBQ"

 

                        The pork in this recipe is "dry brined", allowing the salt in the seasoning mixture to pull the flavor into the meat and improve the juiciness. Don't be alarmed with the long, uncovered chilling time, it helps keep the rub dry.

8 servings

• 2 tablespoons smoked paprika
• 2 tablespoons packed brown sugar
• 1 tablespoon kosher salt
• 1 garlic clove, pressed
• 1 teaspoon coarsely ground black pepper
• 4 teaspoons chopped fresh thyme, divided
• 1 "3½- to 4-lb" boneless pork loin roast
• Kitchen string
• Sticky Stout Barbecue sauce, recipe below

1. Stir together first 5 ingredients and 2 teaspoons thyme.
2. Trim pork roast and rub paprika mixture over pork.
3. Tie roast with kitchen string at 1½-inch intervals, and place in a 13- x 9-inch baking dish.
4. Chill, uncovered, 24 hours.
5. Light one side of grill, heating to 350F to 400F "medium-high" heat, leave other side unlit.
6. Place pork over lit side, and grill, covered with grill lid, 8 minutes on each side or until browned.
7. Transfer pork to unlit side, and grill, covered with grill lid, 35 to 45 minutes or until a meat thermometer inserted into thickest portion registers 145F.
8. Let stand 10 minutes.
9. Brush with Sticky Stout Barbecue Sauce.
10. Sprinkle with remaining 2 teaspoons thyme.
11. Serve with the remaining sauce.

Sticky Stout Barbecue Sauce

                    This Kansas City-inspired thick and sweet sauce gets its rich flavor from robust stout beer. It can be made up to three days in advance. Cover and chill, and reheat when ready to use.

About 2 cups

• 1 small onion, finely chopped
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 "11 oz" bottle stout beer
• 1 cup spicy barbecue sauce
• ¼ cup fig preserves
• 2 tablespoons apple cider vinegar

1. Sauté onion in hot oil in a large saucepan over medium-high heat 4 to 5 minutes or until tender.
2. Add garlic, sauté 1 minute.
3. Gradually stir in beer, cook 8 to 10 minutes or until mixture is reduced by half, reduce heat to medium.
4. Stir in barbecue sauce and next two ingredients, and cook 4 to 5 minutes or until thoroughly heated.

BON APPÉÉÉÉÉÉTIT

5-Ingredient Slow-Cooker Pulled Pork

 

                    This sauceless pulled pork is wonderful for just about any recipe. Use it for pulled pork tacos topped with fresh salsa, to top a salad, or to stuff baked potatoes. It's also great served the traditional way-piled high on sandwich buns and drenched with your favorite sauce.

8 to 10 servings

• 2 large sweet onions, cut into ½-inch slices
• 1 "5- to 6-lb" boneless pork shoulder roast "Boston butt"
• 2 tablespoons garlic-oregano-red pepper seasoning blend
• 1 teaspoon kosher salt
• 1 "10½-oz" can condensed chicken broth

1. Place onions in a lightly greased 6-qt. slo cooker.
2. Rub roast with seasoning blend and salt and place roast on onions.
3. Pour broth over roast.
4. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.
5. Transfer roast to a cutting board or serving platter.
6. Shred with 2 forks, removing any large pieces of fat.
7. Remove onions with a slotted spoon, and serve with pork.

BON APPÉÉÉÉÉÉTIT

Pulled Pork Nachos "Utimate BBQ"

 

                    If you prefer grated cheese to queso, spread out your chips on a baking sheet, sprinkle with cheese, and bake at 350F just until the cheese melts. Then finish with remaining toppings.

4 servings

• Tortilla chips
• 1½ "15-oz" cans black beans, drained and rinsed
• 2 cups Smoked Pork Butt, whithout sauce, warmed "click here for recipe"
• 1 cup fresh salsa
• Two-third cup chopped tomatoes
• Two-third cup chopped fresh cilantro
• ½ cup sliced black olives
• ½ cup minced red onion
• 2 thinly sliced jalapeno peppers
• 1 "12oz" container refrigerated queso, warmed
• 4 lime wedges

1. Layer tortilla chips on a platter, top with beans, warmed pork, salsa, tomatoes, cilantro, olives, onion, and jalapeno peppers.
2. Served with warmed queso and lime wedges.

BON APPÉÉÉÉÉÉÉTIT

Smoked Pork Butt "Ultimate BBQ"

 

                    Pork butts may very well be the most forgiving meat to barbecue, so if you're trying out a smoker for the first time, this cut of pork is a good one. Just coat it with a good dry rub, let it rest, and leave everything else up to your smoker.

8 to 10 servings

• 1 (8- to 10-lb) bone-in pork shoulder roast "Boston butt"
• ½ cup peanut oil
• 2 cups Season All Rub, recipe below
• 1 cup Pork Brine Injection, recipe below
• 3 to 4 sugar maple or cherry wood chunks
• 10 lb charcoal briquettes
• ¾ cup apple juice
• El Sancho Barbecue Sauce, click here for recipe

1. Trim excess fat from pork butt.
2. Coat pork butt with peanut oil, followed by a liberal coating of Season All Rub.
3. Using an injector, inject 1 cup Pork Brine Injection into pork butt at 1-inch intervals, chill for 4 to 6 hours.
4. Remove pork butt from refrigerator, and let stand 30 minutes.
5. Meanwhile, prepare charcoal fire in smoker, place water pan in smoker and add water to depth of fill line.
6. Regulate temperature with a thermometer to 275F for 15-20 minutes.
7. Place pork on upper food grate, close smoker.
8. Smoke 4 to 6 hours or until a meat thermometer inserted into the thickest portion registers 165F, spritzing with apple juice every hour.
9. Remove pork from smoker, and wrap thightly in a double layer of heavy-duty aluminium foil, return pork to smoker.
10. Continue cooking until a meat thermometer inserted into thickest portion registers 200F.
11. Remove pork butt from smocker, open foil, and allow steam to escape for 2-4 minutes.
12. Let pork rest in foil 2 to 4 hours.
13. Remove pork from foil, and place on a cutting board, reserving drippings in foil.
14. Pull pork into large chunks, and discard all visible fat.
15. Coarsely chop and drizzle with reserved pork drippings.
16. Serve with El Sancho Barbecue Sauce "click here for the recipe".

Season All Rub

                    Use rub on anything you want to throw on the grill or smoker "fish, steaks, pork, or chicken".

About 2 cups

• ¾ cup paprika
• ½ cup sugar
• ¼ cup salt
• ¼ cup coarse blak pepper
• 2 tablespoons granulated garlic
• 1 tablespoon granulated onion
• 1 tablespoon oregano
• 2 teaspoons chipotle powder

1. Stir together all ingredients until well blended.
2. Store in an airtight container up to 1 month.

Pork Brine Injection

                    This brine injection is ideal for adding moisture to a large cut of meat like a pork butt. It helps prevent the meat from meat from drying out while on the smoker and helps intensify the flavor during the cooking process.

About 2½ cups

• 2 cups apple juice
• ¼ cup white vinegar
• 1 cup sugar
• ¼ cup kosher salt
• 1 teaspoon hot sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Season All Rub

1. Stir together all ingredients until sugar dissolves.
2. Refrigerate in an airtight container up to 1 week.

BON APPÉÉÉÉÉÉÉÉTIT

Pork Burgers with Tangy Orange Marinade

 

                    The piquant flavor of orange juice and rind is the making of this burger. Even the large pieces of orange peel in the marmelade play their part by adding extra texture.

Serves 4-6

• 1 lb/450 gr pork fillet, cut into small pieces
• 3 tablespoons Seville orange marmelade
• 2 tablespoons orange juice
• 1 tablespoon balsamic vinegar
• 8 oz/225 gr parsnips, cut into chunks
• 1 tablespoon finely grated orange rind
• 2 garlic cloves, crushed
• 6 scallions, finely chopped
• 6 oz/175 gr zucchini, grated
• Salt and pepper
• 1 tablespoon corn oil

1. Place the pork in a shallow dish.
2. Place the marmelade, orange juice, and vinegar in a small pan and heat, stirring, until the marmelade has melted.
3. Pour the marinade over the pork, cover and let stand for at least 30 minutes, or longer if time permits.
4. Remove the pork, reserving the marinade and grind the pork into a large bowl.
5. Meanwhile, cook the parsnips in a pan of boiling water for 15-20 minutes, or until cooked.
6. Drain, then mash and add to the pork, stir in the orange rind, garlic, scallions, zucchini, salt and pepper to taste.
7. Mix together, then shape into 4-6 equal-size burgers, cover and let chill for at least 30 minutes.
8. Heat a heavy-bottom skillet and add the oil.
9. When hot, add the burgers and cook over medium heat for 4-6 minutes on each side or until thoroughly cooked.
10. Boil the reserved marinade for 3 minutes, then pour into a small pitcher or bowl.
11. Place some bitter salad greens on the bases of 4-6 toated sesame seed baps, top with the burgers, pour over a little of the marinade, then add the lid.
12. Serve.

BON APPÉÉÉÉÉÉÉTIT

Barbecued Cajun Pork Burgers

 

                The Cajun seasoning really livens up the flavor of these pork burgers. You should keep this seasoning in a cool, dark place. 

Serves 4-6

• 8 oz/225 gr sweet potatoes, peeled and cut into chunks
• Salt and pepper
• 1 lb/450 gr fresh ground pork
• 1 Granny Smith or other eating apple, peeled, cored, and grated
• 2 teaspoons Cajun seasoning
• 1 lb/450 gr onions
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons corn oil
• 8 lean Canadian bacon slices

1. Cook the sweet potato in a pan of slightly salted boiling water for 15-20 minutes, or until soft when pierced with a fork, drain well, then mash and set aside.
2. Place the ground pork in a bowl, add the mashed potato, grated apple, and Cajun seasoning.
3. Grated 1 of the onions and add to the pork mixture with salt and pepper to taste and the chopped cilantro, mix together, then shape into 4-6 equal-size burgers, cover and let chill for 1 hour.
4. Preheat the barbecue.
5. Slice the remaining onions, heat 1 tablespoon of the oil in a skillet, add the onions and cook over low heat for 10-12 minutes, stirring until soft.
6. Remove the skillet from the heat and set aside.
7. Wrap each burger in 2 slices of bacon.
8. Cook the burgers over hot coals, brusing with the remaining oil for 4-5 minutes on each side, or until thoroughly cooked.
9. Alternatively, cook the burgers in a skillet.
10. Serve each burger with sautéed onions on top of some Hoppin' John rice "rice cooked with scallions, thyme, hot pepper sauce, black-eye peas, and ham".

BON APPÉÉÉÉÉÉTIT

Sausage-Stuffed Mushrooms

                     This recipe makes a delicious hot appetizer that's always the hit of the party. You can't go wrong with a classic stuffed mushroom.

12-15 servings

• 12 to 15 large fresh mushrooms
• 2 tablespoons butter, divided
• 2 tablespoons chopped onion
• 1 tablespoon lemon juice
• ¼ teaspoon dried basil
• Salt and pepper to taste
• 4 ounces bulk Italian sausage 
• 1 tablespoon chopped fresh parsley
• 2 tablespoons dry bread crumbs
• 2 tablespoons grated parmesan cheese

1. Remove stems from the mushrooms.
2. Chop stems finely and set mushroom caps aside.
3. Place stems in paper towels and squeeze to remove any liquid.
4. In a large skillet, heat 1½ tablespoons butter and cook stems and onion until tender.
5. Add the lemon juice, basil, salt and pepper and cook until almost all the liquid has evaporated, cool.
6. In a large bowl, combine the mushroom mixture, sausage and parsley.
7. Stuff reserved mushroom caps, combine crumbs and cheese and sprinkle over tops.
8. Dot each mushroom with the remaining butter.
9. Place in a greased baking pan and bake at 400F for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices.
10. Serve hot.

BON APPÉÉÉÉÉTIT

Pork Tenderloin Sandwich with Shredded Brussels Sprout Slaw

 

                    The mustard and balsamic vinegar brighten any bitterness from the sprouts, and dried currants give it a touch of sweetness.

4 sandwiches

Recommended bread : Sub rolls, Kaiser rolls, Parmesan Kale bread.

• ½ pound Brussels sprouts
• 1 tablespoon olive oil
• ¼ cup currants
• 2 teaspoons balsamic vinegar
• 2 tablespoons plus 1 teaspoon Dijon mustard, divided
• Salt
• 1½ pounds pork tenderloin
• 4 slices provolone cheese
• 4 sub rolls, sliced in half

1. Preheat the oven to 425F (220C).
2. Prepare the Brussels sprouts by washing them, trimming their stems, and then shredding them into thin strips with a knife.
3. Heat the oil in a medium-size skillet over medium-high heat and add the Brussels sprouts, currants, vinegar, and 1 teaspoon of the mustard ; stir to combine and cook, stirring regularly,until the sprouts start to brown, 10 to 15 minutes, and season to taste with salt.
4. While the sprouts are cooking, rub the pork with the remaining 2 tablespoons mustard and season with salt.
5. Lay the pork in a pan and cook until exterior is browned and the centre registers an internal temperature of 140 to 145F (60 to 63C) ; transfer to a clean cutting board to rest 5 to 7 minutes.
6. To assemble the sandwich, divide the cheese evenly among the sub rolls and melt in the toaster oven or oven.
7. Slice the pork thinly and divide equally among the sandwiches ; top with equal amounts of the slaw.

BON APPÉTIT

Grilled Balsamic-Molasses Bacon (Ultimate BBQ)

 

                    It doesn't get better than this : sticky-sweet bacon infused with herbaceous rosemary. Serve this bacon for breakfast, on top of your favorite burger, or just by it self.

6 to 8 servings

• 14 (8-inch) wooden skewers
• 6 tablespoons molasses
• 3 tablespoons balsamic vinegar
• ¼ teaspoon ground red pepper
• 14 thick applewood-smoked bacon slices
• 3 fresh rosemary sprigs

1. Soak wooden skewers in water 30 minutes.
2. Preheat grill to low heat.
3. Stir together molasses, balsamic vinegar and ground red pepper.
4. Thread 1 bacon slice onto each skewer.
5. Grill bacon, covered with grill lid, 15 to 18 minutes or until bacon begins to brown, turning every 6 minutes.
6. Baste with half of molasses mixture, using rosemary sprigs as a brush ; grill, covered with grill lid, 5 minutes.
7. Turn bacon, and baste with remaining molasses mixture, using rosemary sprigs ; grill, covered with grill lid, 5 minutes or until browned and crisp.
8. Remove from grill.
9. Sprinkle with freshly ground black pepper to taste.
10. Serve bacon immediately.

BON APPÉTIT

Grilled Pork Tenderloin Sandwiches

 

                    The flavor of these simple pork sandwiches is enhanced by the sweet Vidalia Onion Barbecue Sauce. Be sure to get real Vidalia onions when you're preparing the barbecue sauce.

6 servings

• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon dry mustard
• ½ teaspoon coarsely ground black pepper

1. Mix those 4 ingredients together.

• 2 (¾-lb.) pork tenderloins
• Vegetable cooking spray
• 6 whole wheat hamburger buns
• 6 tablespoons Vidalia Onion Barbecue Sauce (recipe below)

1. Preheat grill to medium-high heat.
2. Rub pork tenderloins evenly with seasoning mixture ; lightly coat pork with cooking spray.
3. Grill, covered with grill lid, 10 to 12 minutes on each side or a meat thermometer inserted into thickest portions registers 145F.
4. Remove from grill, and let stand 10 minutes.
5. Chop or slice, and serve on hamburger buns ; drizzle each sandwich with 1 tablespoon Vidalia Onion Barbecue Sauce.

Vidalia Onion Babercue Sauce

Makes about 2½ cups

• 1 medium Vidalia onion, finely chopped
• 1 cup ketchup
• 2 tablespoons firmly packed brown sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon olive oil
• 1 garlic clove, minced
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

1. Stir together all ingredients and ½ cup water in a large saucepan ; bring to a boil over medium heat.
2. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.
3. Refrigerate in an airtight container for up to a week.

BON APPÉTIT

South Caroline Sliders with Mustard Barbecued Pork (Slow cooker)

 

South Carolina Sliders

1. Bake 1 (15-oz.) package slider miniature sandwich buns according to package directions.
2. Split buns.
3. Spoon ¼ cup barbecued pork and ¼ cup South Carolina Slaw (recipe follows) onto each bun bottom.
4. Cover with bun tops, and serve immediately.

South Carolina Slaw

For 6 cups

• ½ head thinly sliced cabbage (about 1 lb.)
• 1 cup shredded carrot
• ½ cup apple cider vinegar
• ¼ cup sugar
• ¼ cup vegetable oil
• 2 tablespoons Dijon mustard
• 2 teaspoons dry mustard
• 1 teaspoon celery seeds
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

1. Place cabbage and carrot in a bowl.
2. Whisk together vinegar and next 7 ingredients in a saucepan until sugar dissolves ; bring to a boil over medium-high heat.
3. Pour over cabbage mixture ; toss to coat.
4. Serve immediately.

Mustard Barbecued Pork

                    Start it first thing in the morning and let the slow cooker do the work for you.

10 to 12 servings

• One-third cup firmly packed light brown sugar
• 2½ teaspoons salt
• 1½ teaspoons garlic powder
• 1½ teaspoons paprika
• 1 teaspoon onion powder
• ½ teaspoon ground red pepper

1. Stir together all ingredients in a small bowl.

• 1 (4- to 5-lb.) bone-in pork shoulder roast (Boston butt), trimmed
• 1 cup yellow mustard
• One-third cup honey
• ¼ cup apple cider vinegar
• 1½ teaspoons Worcestershire sauce

1. Rub dry mixture over pork roast ; place roast in a lightly greased 6-quart slow cooker.
2. In a bowl, whisk together the yellow mustard, honey, apple cider vinegar and Worcestershire sauce ; pour mixture over roast.
3. Cover and cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours) or until meat shreds easily with a fork ; let stand 15 minutes.
4. Shred pork with 2 forks, removing any large pieces of fat ; stir until sauce is incorporated.

BON APPÉTIT

Barbecued Pork Ribs with Spicy-Sweet Rub

                    Pork back ribs have a sweet flavor that goes well with the smoke of a live fire and the spicy-sweet seasonings traditionally used in barbecue.

Makes 4 servings

• 2 whole racks pork ribs, 3 to 4 pounds total weight (Membrane remove by the butcher or click here to learn how to remove the membrane from pork back ribs)

For the spicy-sweet rub

• 2 tablespoons brown sugar 
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons dried thyme
• 2 tablespoons dried oregano
• 1 tablespoon mild paprika\
• 1 tablespoon hot paprika
• 1 teaspoon cayenne (more or less to taste)
• 2 teaspoons ground coriander
• 1 teaspoon freshly ground black pepper
• 1 tablespoon salt

1. Mix together all the ingredients for the spicy-sweet rub except the salt in a small bowl.
2. Rub te seasoning mixture evenly over both sides of each rack, pressing it firmly into the meat ; cover loosely with plastic wrap and leave at room temperature, otherwise, tightly wrap each rack of ribs in plastic wrap and refrigerate for up to 24 hours.
3. One hour before grilling, remove the racks from the refrigerator, unwrap them, sprinkle evenly with salt, and leave them loosely covered at room temperature.
4. Build a fire in an outdoor grill for indirect-heat cooking ; carefully place a metal drip pan half-filled with water in the part of the fire bed away from the coals under the part of the cooking grid where the ribs will cook.
5. Set the cooking grid about 6 inches above the heat ; grease the bars of the cooking grid with paper towels or a clean cloth with some cooking oil where you'll be placing the ribs.
6. Place the ribs on the cooking grid above the drip pan and close the grill's cover ; cook the ribs until they are so tender that a bone wiggles easily when twisted, 1¼ to 1½ hours, turning the rib racks over every 20 to 30 minutes and adding a dozen new lumps of coal to the fire every 30 minutes.
7. Transfer the ribs from the grill to a cutting board ; with a sharp knife, cut each rack either into 2 equal portions or into individual ribs between the bones.
8. Serve hot.

Note : You can also bake these ribs in a 350F (180C) oven. Put them in an oiled baking dish, cover with foil, and bake for 1 to 1½ hours.

BON APPÉTIT