I just wonder because I rarely get any feedback on them...and right now according to Google Analytics (thanks Tara!), I am averaging around 400 visits per month (On my silly little site! Can you believe it?! So proud!). I realize that there are a handful of people that visit several times per month, but people usually only post comments or send emails when it is something about my personal life...
Which I love and appreciate very much, by the way. I was just wondering, you know - if anyone tries the recipes...and if so, do you like them?
You know what they say about opinions...
...feel free to shout out yours! It can even be negative feedback, as long as it is respectful. Or perhaps any suggestions?
But even if no one else on earth makes one of my recipes, I will continue to post them. Mostly because it makes me happy. And hungry. And this is a great way to keep all of my favorite recipes on file! And I not only have the recipe, but I have my thoughts on the recipe, as well as (sometimes) some pictures.
Which brings us to today's recipe...
I know I have posted a Pulled BBQ Pork recipe here before, but I have since tweaked it (surprise!) and made it my own, so I wanted to give it another post. Plus I actually took some pictures. And I found a coleslaw recipe that both Steve and I really like (and we are picky coleslaw eaters!).
Here is the pulled pork recipe first, then the coleslaw recipe...Enjoy!!!
- 5 lb pork butt (pork shoulder)*
- 1 medium onion, chopped
- 2 cups ketchup
- 1 cup apple cider vinegar
- 1 cup of brown sugar
- 5 tablespoons Worcestershire
- 5 tablespoons yellow mustard
- 1 tablespoon paprika
- 6 cloves garlic, minced
- 1 - 2 teaspoons cayenne pepper (more or less to taste)
- 2 teaspoons salt
- 2 teaspoons pepper
* If you use a leaner cut of meat, you may need extra sauce.
Creamy Coleslaw (serves 8 - 10 on sandwiches and can easily be doubled)
- 1 14 oz bag of coleslaw mix (yes, you can certainly shred your cabbage and carrots at home if you want to)
- 1/2 cup of mayo
- 1 tablespoon of olive oil
- 2 - 4 tablespoons of sugar (3 is just about perfect for me, but start with 2 and add to your liking)
- 2 tablespoons Cider Vinegar
- 1 teaspoon celery salt
- 1 teaspoon onion powder
- fresh cracked pepper