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Author Notes: Fans of Memphis barbecue will tell you that you need two barbecue sauces -- a thin, vinegar-and-oil based one to baste with, and a thicker, tomato-based one to put on the finished product -- and slaw to have a proper barbecue sandwich. Where they differ is what kind of slaw. I am an aficionado of the tart-sweet, vinegar-based slaw; others prefer a mayo-based slaw. But to be at its best, a pulled pork barbecue sandwich should have both sauce and slaw between the meat and bun. - Kayb
Vinegar slaw for barbecue
- 1 head cabbage, shredded
- 3 large carrots, grated
- 1 medium sweet onion, minced
- 1 cup cider vinegar
- 1/2 cup water
- 1 cup sugar
- 1 teaspoon celery seed
- 1/2 teaspoon turmeric
- 1/2 teaspoon white pepper
- 1 teaspoon dry mustard
- Toss cabbage, carrots and onions together in a plastic or other bowl with an airtight lid.
- Heat remaining ingredients to boiling and pour over cabbage mix.
- Put lid on bowl and allow to sit on countertop for at least 2 hours, or as long as six or eight. Stir and refrigerate.
- This keeps forever in the refrigerator. I just keep adding cabbage to mine over the course of the summer, and keep it all summer long.
- 1 burger bun, or Kaiser roll
- 6 ounces pulled pork barbecue (I used the recipe posted here previously)
- 1/3 cup slaw, drained
- Barbecue sauce of your choice
- Pile meat on bun; add a dollop of sauce, and top with slaw. Top with other half of bun. Grab a cold beer and enjoy.
- This recipe was entered in the contest for Your Best Pork Sandwich
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