Pulled Pork Sandwiches

Here's what we had for dinner last night. They were tasty. The BBQ sauce I used was a bit too tangy for my taste. As the coleslaw is quite tangy too... there was a bit too much tang :o)
But yummy all the same.
Here follow my recipes for those of you who might want to trey them out.
On the buns make sure they rise till they are really puffy, mine where a bit dense, because I didn't let them rise quite long enough.

Hamburger buns - Caraway Rye

Category		Servings
Sub Category		Preptime
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Ingredients

- 1C warm milk - 4 Tbs melted butter - 3/4C rye flour - 1C white flour - 1 T caraway seeds - 1/4 tsp yeast - 2Tbs potato flour - 1/4C dry milk

- 1/4C warm water - 2 tsp yeast - 1 1/4C unbleached flour - 2 Tbs cane sugar - 1 1/2 tsp sea salt

Instructions
1)													the night before- mix first 8 ingredients. Scrape sides of bowl, spray with Pam and cover with plastic wrap... pushed down onto the sponge
2)													Next day- mix yeast and water add to sponge add flour, sugar and salt mix in mixing bowl for abt 10 min. if too wet, add 1 Tbs of flour at a time, if too dry add water.
3)													turn in oiled bowl, cover with wrap and a towel, let rise 1 hour till double. divide into 6. shape rolls. put on sprayed sheet, spray top and cover with wrap and towel. rise 10 min, press down on top of wrap repeat once more then let rise one hour till puffy.
4)													bake 15-20 min @ 375F remove and cool on rack

Pulled Pork

Category		Servings
Sub Category		Preptime
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Ingredients

- 3 lb pork shoulder - galic powder - onion powder - salt pepper - paprika - liquid smoke abt 1/2 tsp - bottle favorite bbq sauce

Instructions

1)

rinse pork and trim off fat, pat dry and rub with spices

2)

put in crock pot, add abt 1/2 inch of water and cook for 8-10 hour on low

3)

when done, pour off water, shred meat with forks and add bbq sauce. heat through

Serving Suggestions

serve on hamburger buns, topped with coleslaw and pickles

Memphis- Style coleslaw

Category		Servings
Sub Category		Preptime
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Ingredients

- 1 large head of cabbage, finely sliced - 1C mayo - 2 Tbs dijon or while-grain mustard (I used frenches) - 2Tbs apple cider vinegar - 2 Tbs cane sugar - 1/2 heaping tsp sea salt - 2Tbs onion, grated or finely chopped - 1 1/2-2 tsp celery seed - 1/2 green sweet peper minced

- 1 carrot, peeled and grated

Instructions

1)

mix all sauce ingredients together add diced veggies

2)

pour over sliced cabbage, stir to coat

3)

cover and set in fridge for 2-3 hours till nice and soggy

Serving Suggestions

serve on pulled pork sandwiches