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
head cabbage, shredded
large carrots, grated
medium sweet onion, minced
burger bun, or Kaiser roll
pulled pork barbecue (I used the recipe posted here previously)
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!