Hubby is smokin so I’ll make the coleslaw

About once a week this lucky girl gets the night off from cooking and Mr. Insanity pulls out the smoker or takes to the grill. This week he smoked us up some awesome pulled pork. As we all slept he got up, and got to work on the coals and getting the pork ready to be smoked.  I am going to fill you in on some of the steps he took to get the pork ready before I even had my coffee.  If you don’t have access to a smoker then you can totally pop a pork butt into your crock pot to make pulled pork.  Anywho, he started off by drying off the pork, coating it with a bit of olive oil, and then liberally applying the rub. 

Then he got his coals started.   Today he added a hickory wood chunk to the charcoal. He uses a Pit Barrel Cooker and really loves the results that it gives and how easy it is to use.

Once he has his coals going and the temp where he wants it he gets the meat into the smoker.

He uses a thermometer in the meat and when it reaches around 165° he wraps it up in tin foil with a bit of apple juice added for some moisture.

After about eight hours we have some beautiful smoked pork!

So during his eight hours I spent about five minutes in the kitchen and made some coleslaw to really send our sandwich out of the park.  To start with I am going to confess, while I normally am cutting and shredding and chopping everything myself, when it comes to coleslaw I just buy the bags of shredded veggies.  I totally cheat!   I love the color that the red cabbage brings.

I mix up some Mayo and Sour Cream, and to that I add lemon juice.  I like lemon juice better than vinegar here, it adds a fresher taste I think.  I love this little sieve for catching all the seeds!

Next come salt, pepper and sugar.

Pour all of that over my veggies, and let it sit for at least an hour.  My part is done!  If you follow the recipe that follows it will make for a lightly dressed slaw.  I am not a fan of coleslaw that is dripping with dressing, but if you are then just double the amount of dressing.