Apparently, we "Northwesterners" have been doing BBQ all wrong. You're supposed to put your 'slaw ON the bar-b-que sandwhich! See, down South, this ain't anything they haven't heard before. I first discovered this at a BBQ restaurant in Klamath Falls, and let me tell you, I have been dreamin' and droolin' over it ever since!
My husband, who doesn't even like coleslaw- loves this! So, for those coleslaw-haters out there, don't just dismiss this, give it a try before you disapprove.
First things first...Get the meat cooking in the slow cooker.
I used 2 lbs. of venison, but any meat will work. We want the meat to cook long and slow, so that it will want to fall apart and shred into mouthwatering pieces of meat heaven.
2 lbs. meat (roast or stew pieces, like beef, venison, pork)
4 green onions
1/2 Mayan Sweet Onion
Cover the meat in your favorite Bar-B-Que sauce ( Like the recipe I posted earlier!!)
Let it cook on low for about 6-8 hours. Check it after 6, the sugar in the bar-b-que sauce can really burn, and we don't want that to happen!
Creamy Country 'Slaw
1 head green cabbage
2 large carrots
3/4 cup mayonaise
1/4 cup sour cream
2 green onions
2 tablespoons vinegar
2 teaspoons celery seeds
1 teaspoon caraway ( if you have it)
salt and pepper to taste
Shred the cabbage and carrots and place in your serving bowl. Combine the remaining ingredients in a smaller bowl to make the dressing. Before you add it to the cabbage, taste it. Yup, get a good finger lick in and make sure it is to your liking. Nothing says you can't add more sour cream if it's too tangy, or more pepper? Experiment and get it just how you like it!
Alright, we got the meat, we got the 'slaw and now it's time to do some serious droolin'. I toasted hamburger buns in the oven, and we ate the sandwhiches open face. But, hot dog buns or Keizer Rolls work great also. Honestly, the bread is the least of your worries. You just need something to hold the meat and the 'slaw together, because that's where it's alllll at.