Slaw

By Connor Forbes

I smoked a pork butt over the weekend. It’s one of the longest cooks I do. It can take upwards of 12 hours if you are smoking between 225 and 250. However, I don’t have the patience for that, nor do I want to eat at 9 p.m. so I boosted that temp to 290 and wrapped the butt in butchers’ paper when the internal temp reached 250. It came out great and I blasted through the stall. Which if you smoke meats, can be one of the more frustrating physics in cooking.

Anyhow, to pair with the pork but, I made slaw. And pound for pound I think I ate about double the slaw than I did the pork. It was on point. So here is my recipe for a great slaw.

Ingredients

· Half a red cabbage, sliced thin

· 1 bunch cilantro

· 4 carrots julienne

· 3 tbsp Kewpie or regular mayo

· 2 tbsp rice vinegar

· 1 tsp salt

To Make

Cut the cabbage in half, core out the stem, and them cut thin slices. Chop the cilantro. Julienne the carrots by cutting longways thinly, then cut the flat slices longways thinly again. In a bowl combine all the ingredients and mix thoroughly. Eat now or refrigerate for later.

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