I thought I'd posted this already but.....good thing I compose in note pad.
I have a regular group that comes over for pulled pork. Two thirds the Vinegar is the hit. One third the mayo is the hit (this group includes my wife but not myself, so you know I have to make the mayo also)
Mayo.
I think I stole this from Harbormaster.
1/4 cup cider vinegar (I use white pickling)
1 Tablespoon granulated sugar
1 teaspoon celery seed
1 teaspoon kosher salt
1/2 teaspoon fresh fine grind black pepper (not powdered)
1 Tablespoon Dijon Mustard
3/4 cup Hellman's Mayo (don't ever use Kraft Miracle whip)
Mix all well. Pour over shredded head of cabbage stir. Keep refrigerated.
Vinegar Based.
1/2 Cup Granulated Sugar
1 teaspoon salt (non iodized sea salt or kosher salt)
1/4 Cup light vegetable oil
1 teaspoon celery seed
1 Cup cider vinegar. Make sure your vinegar has not lost it's bite. If it has buy new.
In a sauce pan combine over medium heat. Simmer stirring until sugar is dissolved and everything is incorporated. Cool to room temp. (24C or so) pour over coleslaw. Toss well. Refrigerate until well chilled, toss a couple more times while it's cooling. (it is better when the cold can contrast with the warmth of the pulled pork. But that's just me.
