7.6.10 Up in Smoke
After they pulled and chopped the smoky, fatty pork, I doused it with an Eastern North Carolina hot sauce made from vinegar, Tabasco and red pepper flakes. It's an irresistible combination: salty, tangy, spicy, smoky richness. Then this gets piled on a cheap, soft potato roll, smothered in pickles (dill or bread-&-butter, your choice), with perhaps an extra dash of hot sauce, and you've got some authentic barbecue. A high-falutin' roll is not welcome; you need something that breaks down easily and sops up all that juice. And though we don't generally do white flour in our house, this is a worthy exception.
- — 1 tablespoon ground black pepper
- — 1-3 teaspoons ground cayenne
- — 2 tablespoons chile powder
- — 2 tablespoons ground cumin
- — 2 tablespoons dark brown sugar
- — 1 tablespoon dried oregano
- — 4 tablespoons sweet or hot paprika
- — 2 tablespoons kosher salt
- — 1 tablespoon granulated sugar
- — 1 tablespoons ground white pepper
Mix all ingredients in a bowl, then massage well into meat. Wrap tightly in double layer of plastic wrap and refrigerate for at least 3 hours and up to 3 days.
This slaw is great with barbecue and goes equally well with goat or fish tacos.
- — 1 large, firm head organic purple cabbage
- — 4 jalapeños
- — 1 cup cilantro leaves
- — 1/2 cup fresh lime juice
- — 1 tablespoon ground cumin (freshly ground is ideal)
- — 2-4 tablespoons olive oil
- — sea salt
Halve and core the cabbage, then slice as thinly as possible. Pile into a colander set over a bowl or in the sink, and toss with 1 tablespoon salt. Let this wilt and drain for at least an hour and up to 3 hours.
Meanwhile, stem, seed and mince the jalapeños. Chop the cilantro. Transfer the cabbage to a large bowl and toss well with the other ingredients, using your hands. Taste for seasoning, and add salt or more lime juice as needed. You can chill this, or serve it at room temperature. If you are making it hours in advance, I recommend tossing with the dressing not more than an hour before serving.