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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Carolina BBQ with Slaw Topping Recipe

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This recipe for Carolina BBQ with Slaw Topping, by , is from Down Home Cookin' with the Davis Girls, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carol Jagger


3 lb pork tenderloin or roast

2 Tbsp salt
2 Tbsp sugar
2 Tbsp brown sugar
2 Tbsp ground cumin
2 Tbsp chili powder
2 Tbsp freshly ground black pepper
1 Tbsp cayenne pepper
1/8 cup paprika

1 bottle barbecue sauce (I use Sweet Baby Rays Sweet & Sassy)
3/4 cup apple cider vinegar
1/4 cup Worcestershire
1/4 cup honey

1 cup mayonnaise
2 Tbsp Dijon mustard
3 tsp hot sauce
1 tsp salt
1 tsp ground black pepper
2 Tbsp white vinegar
16 oz bag coleslaw mix (shredded cabbage)

Mix rub ingredients in a bowl. Lay pork on large piece of plastic wrap or aluminum foil and place rub all over pork and seal and place in fridge overnight.
In the morning, put roast in crockpot, and whisk the sauce ingredients together and pour sauce over top. Cook on low for 8 hours.
While the meat is cooking mix all slaw topping ingredients and refrigerate.
Shred the meat when done and serve with the slaw topping and additional sauce on the side.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I usually buy the large bottle of BBQ sauce, even though the recipe calls for the smaller one because it makes the meat more moist. Wash this down with a cold beer!




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