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Carolina Pulled Pork and fixin's questions

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Carolina Pulled Pork and fixin's questions

tom in sf | Jan 17, 2005 08:11 PM

First, thanks to all who responded to my need for Southern/Soul Food recipes and ideas. I'm going for three:

Carolina Style Pulled Pork Sand's w/Cole Slaw
Skillet Corn Bread
Creamy Succotash

One RUB idea was black pepper and brown sugar, which sounds delish. I could guess, but are there rec's for proportions? Do I add salt? Any other RUB's?

Serving the cole slaw (something simple and creamy)with the pork and thinking about those lovely torta rolls (small sweet french rolls). Is that close to traditional, or are there other rolls I should use? Didn't want them to be too big. Ideas?

Got the feedback that what makes it Southern is adding fat (which I thought was hilarious). So, for the cornbread, I'm thinking creamed corn and bacon.

Got the creamy succotash from EPI.

Land sakes, that should be plenty.

Thanks again in advance.

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