Pulled Pork Sandwich, Coleslaw and Baked Beans

Ingredients

• 450 g Green Cabbage (about 1/2 medium head, finely shredded)
• 1 large Carrot (peeled and shredded)
• 0.25 medium Yellow Onion (finely grated)
• 1 cup Mayonnaise (use a good quality, full-fat variety)
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Granulated Sugar
• 0.5 tsp Celery Seed
• 0.75 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare the Vegetables

   • In a large bowl, combine the finely shredded green cabbage, shredded carrot, and grated yellow onion.
   • Toss the vegetables together to ensure they are evenly mixed.
2. 2

   Make the Dressing

   • In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, celery seed, salt, and freshly ground black pepper.
   • Continue whisking until the sugar is fully dissolved and the dressing is smooth and creamy.
3. 3

   Combine and Toss

   • Pour the prepared dressing over the shredded vegetables.
   • Use a spatula or large spoon to toss everything together, ensuring the vegetables are thoroughly and evenly coated.
4. 4

   Chill and Meld Flavors

   • Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
   • This chilling time is crucial for the flavors to meld and the cabbage to soften slightly. For the best flavor and texture, chill for 1-2 hours.
5. 5

   Serve

   • Give the coleslaw a final stir before serving.
   • Serve cold as a side dish for barbecues, sandwiches, or fried chicken.

Ingredients

• 8 oz bacon (chopped)
• 1 medium onion (chopped)
• 60 oz navy beans, canned (rinsed and drained (about 4 15-oz cans))
• 1 cup ketchup
• 0.25 cup molasses
• 0.5 cup brown sugar (packed)
• 2 tbsp apple cider vinegar
• 2 tbsp dijon mustard
• 1 tbsp worcestershire sauce
• 0.75 tsp salt
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   Preheat oven to 325°F (165°C).

2. 2

   In a large oven-safe Dutch oven or skillet, cook the chopped bacon over medium heat until crisp, about 8-10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the skillet.

3. 3

   Add the chopped onion to the skillet with the bacon fat and sauté over medium heat until softened and translucent, about 5-6 minutes.

4. 4

   In a large mixing bowl, whisk together the ketchup, molasses, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, salt, and pepper to create the sauce.

5. 5

   Add the rinsed and drained navy beans, the sautéed onion, and half of the crispy bacon to the sauce. Stir gently to combine, ensuring everything is evenly coated.

6. 6

   Pour the bean mixture into a 2-quart baking dish (or keep it in the Dutch oven if using). Sprinkle the remaining bacon evenly over the top.

7. 7

   Bake uncovered for 75 minutes, or until the sauce is bubbly, thick, and has caramelized around the edges.

8. 8