Pulled Pork, Cornbread, and Coleslaw


I have a pork shoulder that weights 2 lb 7 oz.  First I made a dry rub:
  • 1/4 c brown sugar
  • 2 T paprika
  • 1 t chili powder
  • 1 t cinnamon
  • 1 t cumin
  • pinch cayenne
  • 2 T kosher salt
I rubbed shoulder with the rub, then I let it sit in the fridge for an hour or so.  Then I cooked it in the instant pot with a bit of water for 40 minutes and let it release naturally.  Pulled the meat.  Wasn't quite done so put it back in for another 15 minutes.   Too much cinnamon.  Not at all spicy which was good for kids.  

Cornbread (oh boy - baking!)
  • 2 c flour
  • 1 c cornmeal
  • 1 t salt
  • 1 T baking powder
  • 1 1/2 c milk
  • 2 eggs
  • 4 T butter, melted
Mix dry and wet ingredients separately, dump wet into dry and mix until just combined.  Place in a greased pan and bake at 375 until golden brown on top.  A bit too domed so next time 2 t of baking powder.  Could use a bit more salt, and it needed 1/4 more milk to be the right consistency.  Next try a 1-1 ration of cornmeal to flour.

Coleslaw
  • half a head of cabbage, shredded
  • 2 carrots, shredded
  • toss above with good amount of salt and sugar, let sit for 15 minutes, then rinse and wring out with a dish towel
  • Mix dressing (1/4 c mayo, 1 t mustard, 2 T apple cider vinegar, bit of minced garlic) and toss with veggies.  Season with s+p

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