To follow up to Monday's post, What's for dinner tonight?, the pulled pork with the southwestern rub cooked with the chipotle peppers in adobo sauce was perfect. I coupled the pork with Martha Stewart's Classic Creamy Coleslaw which was also perfect and will now be my go to recipe for slaw.
The pork had a wonderful 'earthy' flavor and had a nice hot zip to it. When it comes to pulled pork, the hotter the better and this was hot. Adding a bit of barbeque sauce enhanced the flavors into a nice blend of hot with a little sweet. The combination of dijon mustard and cider vinegar added to the mayo in the slaw works very nice together.
Combining a bit of the pork with a bit of the coleslaw on the fork was like a bit of heaven.
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