Now you're just somebody that I used to know...

Memorial Day, the perfect opportunity for barbecue. Mine was enjoyed with a few friends, and there were many laughs. Today I chose pulled pork sliders paired with a side of slaw. I utilized the same barbecue sauce and rub recipe that I was raving about awhile ago (with the whole chicken). I rubbed a large pork butt, marinated it, and then placed it in the crock pot. The slaw was simple maintaining a vinegar base (and a few jalapenos for an added flavor boost). A fairly effortless meal for a holiday, or any summer gathering. The results, simple yet delicious.

4 lb Pork butt roast

1 onion diced

1/2 C chicken stock

Dry Rub:

1 T cumin
1/4 C brown sugar
1 T hot paprika
2 T chili powder
1 T cayenne pepper
2 T season salt
1 T fresh black pepper

BBQ Sauce:

1 1/2 C ketchup
1 C cider vinegar
1/4 C Worcestershire sauce
1/4 C soy sauce
1 C brown sugar
2 T dry mustard
3 T chili powder
1 T cayenne pepper
1 T hot paprika
1 T grated fresh ginger
3 cloves garlic minced
2 T vegetable oil
half a lemon sliced

Combine rub, and massage into pork. Refrigerate for at least 5 hours.

In the meantime prepare the BBQ sauce. Combine all sauce ingredients in a saucepan and bring to a boil, then reduce to simmer. Allow to cook for 30-45 min. Reserve for later.

Place pork in the slow cooker, add half the sauce, diced onion, and chicken stock. Cook on low for 8 hours. Allow to cool, and then shred meat with a fork. Add additional sauce (and Tabasco) as desired.

For the Slaw:

1 T Dijon mustard

3 T red wine vinegar

1 t kosher salt

1/2 cup extra virgin olive oil

1 small red onion, very thinly sliced
1/2 C shredded carrots

1 cup red wine vinegar

4 jalapenos, seeded, cut in half and sliced crosswise (you may use less if you don't want to much heat)

green cabbage (about 2 1/2 C), core and outer leaves removed, and very thinly sliced

Kosher salt

For the coleslaw, macerate onions in red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, carrots, cabbage and salt. Toss with vinaigrette until evenly coated.

Until tomorrow...Peace.