Summer Meat Slaw | Pulled Pork Coleslaw | Food Wishes

Hello this is Chef John from foodwishes.com with summer meat slaw. That's right it's going to be a hot meat slaw summer and whether you do this with pulled pork or with some other kind of meats this is the most exciting thing to happen to coleslaw in centuries and your summer cookouts will never be the same. So with that let's go ahead and get started by cutting ahead of green cabbage in half which we do so we can remove the core and the best way to do that is with two angled cuts one on each side of the core and don't worry about cutting off too much okay besides the core that's where all the largest thickest most fibrous ribs are and once we have that removed we will cut this in half again to make quarters and if any of the outside leaves are in your way or come loose just set those aside and we'll slice those up at the end and that's it we'll find a flat side and begin slicing down every quarter inch or so and for other coleslaws it might not matter but i don't think we want to go any smaller than this since we are going to give this a brief pan frying we don't want to get too soft too quick so i wouldn't go smaller but if you want you could go a little bigger i mean you are after all the law man of your slaw man but no matter what size you decide on make sure you try to keep it as uniform as you can and then besides about eight cups of sliced cabbage we're going to need some already cooked shredded summer meat in my case pulled pork or a clue of pork to be exact but this will also work beautifully with other summer meat like shredded grilled chicken or some barbecue beef and then the rest of our slaw ingredients will include some freshly sliced green onion some sliced up red pepper we will also be adding some carrot as well as a few cloves of crushed garlic and to get started we will add our onions peppers and garlic to a very experienced large mixing bowl oh yeah if your mixing bowl is not all dinged up and scratched you are not cooking enough and then as far as the carrot goes we're actually going to peel it in instead of grating it or trying to cut it into julienne and not only is this very easy and fast it's going to give us the perfect size and shape piece which is going to produce the exact texture we're going for which is flexible but still a bit crisp oh and when the carrot gets too small to peel easily we will perform the old snap and chew and break that piece off and eat it and then continue peeling and that's it once that's been accomplished our veggies are ready to top with some hot meat and cabbage so we will put a large skillet over high heat and we'll transfer in whatever shredded meat we're using and besides heating this through and melting any and all congealed fat and accumulated juices it's also nice if we get a little bit of brown crust on the meat since that will always add more flavor plus add a very desirable textural element to the final coleslaw once that starts happening and our meat's getting hot we can kind of gauge how much fat we have to work with and if it looks like you have plenty don't do anything but if it seems like you need a little bit more which you did to be here we'll go ahead and drizzle in a little bit of vegetable oil just to help things brown up a little easier and yes you can accomplish this with just tongs or a spatula or bowl but if you can flip you should flip since that is faster and more efficient plus if people are watching kind of looks like we know what we're doing but anyway once our meat is hot and hopefully somewhat browned and crusty we will transfer that into our bowl of veggies and we'll give everything a quick toss and what's happening here besides all those flavors melding together is that heat from the pork is ever so slightly softening those veggies and taking a little bit of that raw sharp edge off the garlic and that's it once our meat's been mixed in we'll just let that sit doing what it's already doing and we'll head back to the stove and place our pan back on high heat and we'll drizzle in another couple tablespoons of our vegetable oil at which point we'll transfer in our cabbage along with a nice generous pinch of salt and by the way one of the great things about this slaw is we really don't have to make a dressing so don't be afraid of that oil we added in since along with some vinegar at the end that is pretty much going to be it for how to dress it and then what we'll do once our cabbage softens up enough to start tossing around is we'll start tossing it around until it's very hot and partially charred in spots and nice and flexible but and this is very important we still want those pieces to have a little bit of crunch to them I mean you could cook the cabbage till it's soft and tender but to me that's not going make it seem like a slaw so you're going to have to decide but once mine was looking like this and I could see those pieces were flexible and it's starting to char in spots I figured at this point it was just about perfect and once we are happy with our cabbage we will transfer that into our bowl oh and I was about to brag I didn't even lose one piece of cabbage while doing this until the final flip but anyway let's go ahead and transfer that into our bowl along with almost all the rest of the ingredients including some freshly ground black pepper a generous squeeze of sriracha hot sauce oh yeah we're giving cayenne the day off and then we'll finish up with a generous splash of seasoned rice vinegar at which point we'll grab our tom and give this a very thoughtful and thorough mix and for your information this is fantastic served hot warm or a room temp so basically as soon as this is all combined we could serve it as soon as we want except before I do that I like to toss in some freshly chopped cilantro which I like to do after the cabbage has been mixed in right I don't want to cook that freshness out of the cilantro and if we added it with that really hot steaming cabbage that might happen so I prefer to add it right at the end once everything's been mixed and obviously before you serve this you're going to give it a taste to see if it needs a little more salt or maybe some heat or maybe another splash of vinegar and that's it once that's looking and tasting how we want we can transfer that into some kind of beautiful interesting bowl to serve it in or if you don't have something like that you could use something like this and this is so beautiful in real life you don't have to add a garnish but I'm going to finish with a scattering of freshly sliced green onions since as you well know I need to take some contractually obligated pictures which I did at which point I grabbed a fork to go in for the official take and that my friend is unlike any other slaw you've ever had and also any pulled pork you've ever had and as I touched on earlier what makes this taste and eat like a slaw is keeping that cabbage fairly crisp and not letting it get too soft and tender which by the way would still make for something very incredible to eat but if we're going to call something a meat slaw we want something that's recognizable as that in both taste and texture and I really do think this is and while some leftover pulled pork would be perfect for this and probably my first choice some shredded barbecued beef or even a proper beef barbacoa I think would work amazingly well in this as with some shredded up grilled chicken thighs and then to finish things up in style I'm going to go ahead and serve some of this on rice so I can admit I stole this idea from my favorite Hawaiian barbecue spot where they serve the kalua pork mix with fried cabbage on top of rice and this meat slaw is definitely already a meal but when you add the rice and it's even more of a meal but no matter how you serve your or exactly what cook summer meet you I think a big bowl of this would be the star of any cookout which is why I really do hope you give it a try soon so please follow the links below for the ingredient amounts a printable written recipe and much more info as usual and as always, enjoy!