I picked up a pork shoulder the other day at 89 cents/lb.
Last night I made the cole slaw, and today the pulled pork
using Tyler Florence's recipe.

So good. Good thing the leftover pork freezes well because
there is a lot still sitting there. Unfortunately, as good as it
is, I'll never finish the cole slaw.

nancy, stuffed

Nancy Young wrote:
> I picked up a pork shoulder the other day at 89 cents/lb.
> Last night I made the cole slaw, and today the pulled pork
> using Tyler Florence's recipe.
> So good. Good thing the leftover pork freezes well because
> there is a lot still sitting there. Unfortunately, as good as it is,
> I'll never finish the cole slaw.
>
> nancy, stuffed


Can you rinse the dressing off some of the coleslaw and use the cabbage
for some kind of Asian-ish stirfry? (I eat a lot of shredded cabbage
cooked that way, but have never tried it with leftover coleslaw)

Bob

zxcvbob wrote:
> Nancy Young wrote:

>> there is a lot still sitting there. Unfortunately, as good as it is,
>> I'll never finish the cole slaw.

> Can you rinse the dressing off some of the coleslaw and use the
> cabbage for some kind of Asian-ish stirfry? (I eat a lot of shredded
> cabbage cooked that way, but have never tried it with leftover
> coleslaw)

There's an interesting thought, I never considered trying to use
the slaw vegetables for anything else. Might happen, because
even a small head of cabbage makes a lot of slaw.

nancy

On Sun, 12 Apr 2009 17:03:13 -0400, Nancy Young wrote:

> zxcvbob wrote:
>> Nancy Young wrote:
>
>>> there is a lot still sitting there. Unfortunately, as good as it is,
>>> I'll never finish the cole slaw.
>
>> Can you rinse the dressing off some of the coleslaw and use the
>> cabbage for some kind of Asian-ish stirfry? (I eat a lot of shredded
>> cabbage cooked that way, but have never tried it with leftover
>> coleslaw)
>
> There's an interesting thought, I never considered trying to use
> the slaw vegetables for anything else. Might happen, because
> even a small head of cabbage makes a lot of slaw.
>
> nancy

use half the head for slaw and half (intact, it will keep a while) for
something else - sweet and sour cabbage, maybe, or in a stir-fry. i can't
imagine rinsed coleslaw being good for anything.

your pal,
blake

On Sun, 12 Apr 2009 16:46:29 -0400, "Nancy Young"
> wrote:

>I picked up a pork shoulder the other day at 89 cents/lb.
>Last night I made the cole slaw, and today the pulled pork
>using Tyler Florence's recipe.

That's a great buy! My pulled pork shoulder was so well-received last
week that I want to get another one and do it again... it was
delicious and oh-so-easy. I love dinners that you just shove in the
oven and forget about for hours on end!

Kajikit wrote:
> On Sun, 12 Apr 2009 16:46:29 -0400, "Nancy Young"
> > wrote:
>
>> I picked up a pork shoulder the other day at 89 cents/lb.
>> Last night I made the cole slaw, and today the pulled pork
>> using Tyler Florence's recipe.
>
> That's a great buy!

I thought so, too! Last year I was happy to get one for $1
a pound. This one was 6.75 pounds, more or less, and came
to precisely $6. What's not to like.

>My pulled pork shoulder was so well-received last
> week that I want to get another one and do it again... it was
> delicious and oh-so-easy. I love dinners that you just shove in the
> oven and forget about for hours on end!

Same here, plus I was really happy to find out you could make
this in the oven as I don't have a barbecue, just a gas grill. Comes
out great.

nancy

> GUEST wrote:
> I picked up a pork shoulder the other day at 89 cents/lb.
> Last night I made the cole slaw, and today the pulled pork
> using Tyler Florence's recipe.
>
> So good. Good thing the leftover pork freezes well because
> there is a lot still sitting there. Unfortunately, as good as it
> is, I'll never finish the cole slaw.
>
> nancy, stuffed

You wouldn't happen to have a link to that
receipe would you? Sounds good.

Thanks

___________________
rec.food.cooking Mirror
http://cooking.jlaforums.com

JLA wrote:
>> GUEST wrote:
>> I picked up a pork shoulder the other day at 89 cents/lb.
>> Last night I made the cole slaw, and today the pulled pork
>> using Tyler Florence's recipe.
>>
>> So good. Good thing the leftover pork freezes well because
>> there is a lot still sitting there. Unfortunately, as good as it
>> is, I'll never finish the cole slaw.
>>
>> nancy, stuffed
>
> You wouldn't happen to have a link to that
> receipe would you? Sounds good.

Sure. Here you go:

http://www.foodnetwork.com/recipes/t...ipe/index.html

or

http://tinyurl.com/cfte92

nancy