Hi everyone! I hope everyone is doing well. I have had the best weekend of cooking and just hanging out, which is exactly what I needed. I spent some time watching the Food Network and the Cooking Channel, which always inspires me in the kitchen.
I really wanted to work on a recipe for the 4th of July. We will be celebrating the 4th at my husband’s grandmother’s camp in beautiful Toledo Bend. Terrent’s uncle recently built a beautiful boat house that is perfect for fishing, cooking, drinking and relaxing. there are even steps going from the boat house into the water, and we spend most of our days swimming. Shelby loves her swing on the boat house, where she overlooks the water and enjoys the day. My step kids love to fish and swim. And my husband and I love to soak up some sun and drink a few cold ones.
We are so excited to go to the camp for the 4th of July and I am thinking about what we should cook while we are out there. Of course, BBQ is always good, and my favorite is BBQ pulled pork. My husband found a really nice cut of pork shoulder on sale for only 99 cents a lb. so we experimented this weekend and made BBQ pulled pork and it was amazing! It made a ton of pork, perfect for us to enjoy throughout the week.
I made some coleslaw to go with the pulled pork. Terrent does not care for cole slaw but he loved this one! It has fresh pineapple, fresh jalapeño, and fresh cilantro with greek yogurt, a little mayo and lots of yummy seasoning. The sweet, spicy kick from the cole slaw was perfect with the pulled pork- and we piled it all high on top of hawaiian sliders. It’s the perfect 4th of July celebration meal out on the lake–or just at home. Also, the beauty of it is, after we seared the meat, we finished it off in our crock pot–which is not only super easy, but it doesn’t heat the house.
I hope you all have a great 4th. Thank you to all the men and women who serve, and have served, our country. It’s because of you that I have the freedom to cook, write, and enjoy life. Here’s to you!
Here we go!
Music pairing: Kenny Chesney, Jimmy Buffet, Bob Marley…any island music will do
Wine pairing: True myth cabernet sauvignon
7 lb bone-in pork shoulder
Rib rub from The Shed (I bought this in Mississippi when I visited. If you ever have the chance to go, do it!)
2 tablespoons liquid smoke
2 tablespoons chili powder
about 1/4 cup Tres Bien Que BBQ sauce (Local BBQ sauce, made in Baton Rouge. I found this at Hollydays in Baton Rouge and we love it)
1 teaspoon paprika
1/4 cup cajun power
red and black pepper to taste (we use a lot)
1/4 cup muscadine jelly (we had it in the fridge and just threw that in the pot. if you don’t have it, it’s ok)
1 bay leaf
Pack of hawaiian bread- we used sliders
Pineapple jalapeño cole slaw:
3 color deli slaw
pineapple, diced–I used about 1/2 cup
1 jalapeño, diced
fresh cilantro to taste, we like a lot
1/4 cup greek yogurt
1/2 cup mayo (use more or less depending on if you like it creamy or crunchy)
juice of half a lime
salt, pepper to taste
chili powder, about 1 tablespoon
paprika, about 1 teaspoon
Coat the pork shoulder in grey poupon, or any dijon mustard you have on hand. then, coat the meat with rib rub.
Sear the meat on each side for about 8 minutes per side, or until browned. We used a big magnalite pot. Once meat is brown, remove from the pan and place in crock pot.
Do not rinse out pan. Use the drippings from the meat to make your sauce.
To the pan, add cajun power, Tres Bien Que BBQ sauce, liquid smoke, paprika, pepper, muscadine jelly, parsley flakes, bay leaf. Stir well to combine. I added some water to make more liquid. A dark beer would be good, too. Add the juices to the crock pot.
Let the roast simmer in the crock pot for 8-10 hours, until the meat is tender and falls apart with a fork. Warning: picture ahead NSFW
Look at that big platter of sexy pulled pork.
Now to make jalapeño pineapple cole slaw.
Put bag of slaw in large bowl. add diced pineapple and diced jalapeño to bowl. In a separate bowl, mix greek yogurt, mayo, salt, pepper, chili powder, and lime juice. Add this mixture to the slaw, pineapple and jalapeño. Stir to combine.
Toast your Hawaiian bread, top with pulled pork, a little drizzle of the leftover sauce, and top that with cole slaw. We put some red onion on top of that.
And now my mouth is watering.
There you have it. Pretty simple, right? I think it’s perfect for a weekend at the camp. We can put it in the fridge and people can fix it all weekend long.
I hope you all have a great 4th! Remember, if you’re looking to have a good time, you just need 3 simple ingredients: good food, good family, and good music. You cannot have a bad time with those…it’s a fact!!
xoxo- Cajun Queen