Monday, November 21, 2011
Carolina Barbecued Pork/Cabbage-Kohlrabi Slaw with Salsa Verde
The dog days of summer mean 2 things (well, more than 2 things, really, but let's just assume that's true for the sake of this posting): last-ditch cookout recipes start appearing in the food publications and the humble kohlrabi starts showing up in my farmbox. Not content to simply chop it, boil it, and combine it with butter/Parmesan cheese (not a bad way to go, by the way), Wall Street Journal was kind enough back in July to publish a collection of cookout recipes that included a novel use for kohlrabi; that is, in a spicy cole slaw with salsa verde (see recipe here). This prep calls for combining shredded cabbage (also from my farmbox), grated kohlrabi, red onion, sea salt, mint leaves, parsley, thyme, extra-virgin olive oil, Dijon mustard, garlic, lemon juice, and shallot soaked in champagne vinegar. As far as cole slaws go, it's not creamy, but it packs quite a zing and marries well with barbecued meats, especially the pulled pork I made with it. The pulled pork recipe (see here) is provided courtesy of the folks at Crock-Pot and is the 2nd version I've tried. It's pretty much idiot-proof and requires no overnight marinading like the other recipe I attempted a while back. The Crock-Pot does all of the work and the meat is doubly enhanced by the Carolina-style bbq sauce, which is a mixture of cider vinegar, Worcestershire sauce, red pepper flakes, sugar, dry mustard, garlic salt, and a touch of cayenne pepper. Some of the sauce goes over the pork while cooking, with the rest reserved for mealtime. For an added flavor boost, I tried making a couple of pulled pork sandwiches with the slaw on the sandwich like they do in the South and it was mighty delicious (which is good, since, with a 4-to-6 pound shoulder, you'll be eating pork for a long time).