Tonight's dinner was quick and easy, and took me back to my days spent in NC. Surrounded by bbq, this is where I learned to love cole slaw on my bbq, and vinegar-based sauce on my pulled pork.
Luckily, we already had everything we'd need on hand. The pulled pork came from this week's share. It already had some sauce on it that was slighly sweet, so we just threw it into a pan to reheat, along with some Dinosaur Bar-B-Que roasted garlic and honey sauce to balance out the sweetness. I'm sure by now you're tired of me blabbering on and on about how delicious Dinosaur is, so I'll spare you the spiel, but I can't help it. Its just THAT good!
We finally put some of our cabbage to use by shredding a few leaves, along with one of the carrots we got yesterday, to make some coleslaw. For the dressing, we just mixed together some red wine vinegar, whole grain mustard, cumin, and a little grapeseed oil. It had a nice tang to balance out the sweetness of the cabbage and carrot, and the cumin gave it a nice depth of flavor.
Good Stuff Eatery, adding our own twist with the truffle and garlic salts.
This was probably one of the easiest meals we've put together, and we even have leftovers for lunch tomorrow! I can't complain about that!