Its the end of summer, beginning of fall: the perfect time to get outside. You still have enough light to enjoy summer activities like BBQ, and picnics, and events at the park. Certainly here in Austin, I feel like we are finally getting back outside as the heat of summer eases up. With that in mind its the perfect time of year to have a few people over for casual get-togethers over the weekend. Easy, simple, but tasty foods are great to have in your back pocket for things like this.
The pulled pork sandwiches and chicken salad I made for Katie's Shower are exactly those type of things. It was a cinch to put them together for a crowd without breaking my back and slaving in the kitchen. You can prep both meats in the crock pot, or do the pork in the smoker (like Aaron likes to).
Pulled Pork Sandwiches
The pulled pork sandwiches are probably some of my favorite. It's a really simple flavor concept that I think is always a win: sweet, spicy and savory. Aaron does the pulled pork in the smoker (a 8-10 lb pork shoulder or butt), he puts a brown sugar rub on it. Or you can put the pork in the slow cooker with your favorite BBQ sauce, a sprinkle of brown sugar, salt and pepper, and a splash of root beer and soda. As long as the pork gets cooked so tender it falls apart - you are good to go.
Put your pork in a bowl and shred it with two forks, your hands, or Chanel's secret weapon (the hand mixer!). Then prepare the sauce: I like to simmer Stubb's BBQ sauce with 2/3 cup of pineapple juice, 1/4 cup of brown sugar, and a 1/2 cup of hot sauce. Its a tangy, sweet Hawaiian flavor with a bite. Simmer it until its thick then pour it into your pork, a little at a time, until its the right consistency for you. Some people love LOTS of sauce, others less - do you. I like to serve them on King's Hawaiian slider rolls with coleslaw.
Classic Coleslaw
The slaw is pretty easy to make also. Chop 3/4 head of red cabbage, 1/2 head of green cabbage, and 1 1/2 cups grated or shredded carrots. Whisk together 1 cup of mayo, 1 tbs. white wine vinegar, 1 tbs. apple cider vinegar, 2 tsp. sugar, 1 tsp celery salt, 1/2 tsp. dry mustard, salt and pepper. Taste and re-season as needed - pour the dressing over the cabbage and carrots and combine well, make sure its evenly coated. I like to make sure it sets in the refrigerator for at least 2 or 3 hours before serving - it lets all the flavors blend and grow.
Chicken Salad Sandwiches
The chicken salad is seriously one of the easiest and most flavorful I have ever had. You put four or six chicken breasts into the crock pot, cover with chicken broth, season with salt, pepper, sage, poultry seasoning, basil, garlic and dill. Cook until falling apart with a fork. Then Chanel used her secret trick (which I will totally tell you), which is to use the hand mixer to shred the chicken. Its practically magical.
Once its shredded, you add mayo until its the moistness you like, add diced celery and re-season with the original seasonings. For the shower, I served the chicken salad on sliced croissants (thanks, Pillsbury) and it was great. One of the best things about shredding the chicken (instead of dicing it) is that it tends to hold together better, so when you have lots of little sandwiches, it doesn't fall out the sides and into people's hands when they pick them up.