Life went on around the ceiling fan install and I was happy to serve a nice lunch for visiting family members.
I slow roasted two pork butts in a large pan. The meat had a pork rub on it before cooking.
The fat is cleaned off and the meat shredded with two forks. The juice (after the top layer of fat has been removed) is poured back over the shredded meat.
The cabbage was chopped small in the food processor with a little carrot. The dressing is made with a few items- Kraft mayonaise, cider vinegar, sugar, canned milk, salt ,pepper and celery seed.
Serve these delicious meaty sandwiches on Martin's potatoe rolls for an absolute feast!
I know that I have featured this BBQ meal before, but it is such a treat and everyone enjoys it!
While the pork butts are an investment from the grocery store, and the meat and cole slaw take time to prepare, this is a great way to serve "all you can eat BBQ" for a crowd- with plenty of leftovers for the next day!
