I am so ready for summer... I thought if I made a meal that was reminiscent of summer it would help me get over the never ending feeling of "this winter is never going to end". Pulled pork is always a hit around here, and I had everything for coleslaw in the refrigerator, so this meal was meant to happen.
For the pork I use this recipe from Little Blue Boo. It is always delicious and full of flavor. I like to add the bbq sauce to the meat after shredding. And a big bonus... it freezes so well!
The coleslaw recipe was one that I have combined a couple of favorites to make this perfect combo.
1/2 head of cabbage, sliced thin, or shredded
1-2 carrots shredded
1/2 cup mayonaise
1/4 cup sugar
1 tbsp apple cider vinegar
1/2 tsp celery seed
1 tsp chopped chives
combine the mayo, sugar, vinegar, celery seed, and chives in a large bowl. Whisk until well combined. Add in the cabbage and carrots, stir to combine then refrigerate until ready to use, at least 30 min.
I have tried so many different recipes for hamburger buns, and was just about to give up when I came across this roll recipe. We gave it a try and it has become our favorite go to recipe for buns. They are simply wonderful, and incredibly easy!
1 1/2 cups very warm tap water
1 tsp instant dry yeast
1 tsp sugar
1 tsp salt
2 tbsp olive oil
3 1/2 cups all purpose flour
In a stand mixer, add water, yeast, sugar, salt and olive oil. Stir to combine. Add the flour. Mix on low for 7-10 min. Dough will be sticky. Place dough in a large, lightly greased bowl and place in a warm, draft free place. Cover with plastic wrap or a clean, dry kitchen towel.
When the dough has doubled in size, gently punch it down and divide the dough into 8 equal pieces for regular size buns, and 21 equal pieces for sliders. Place on a greased cookie sheet and cover with the towel again. Let buns raise for about 30 minutes or until double in size.
Preheat the oven to 400.
Bake for about 20 minutes or until the rolls are golden brown and sound hollow when tapped. Transfer to a wire rack and cool.