献给自己和喜欢研究英文菜谱的朋友。
下午作的那道炖锅扒牛肉已经做成三明治被我们成功瓜分了。现在补上这道菜的另外一个配料Cloe slaw 卷心菜色拉,可以加也可以不加。就如前文所说,炖锅扒牛肉(或者手撒猪肉也可)可以和饭一起吃,也可以放在面包中间做成三明治。另外还可以做得更丰富,加上Cloe slaw 卷心菜色拉做成三明治。 在网上找到一个加Cloe slaw 卷心菜色拉的Pulled Pork 菜谱。(牛肉的味道比猪肉好)
Pulled Pork with Coleslaw
PreparationPlace pork (in 1 piece), chicken broth and vinegar in a slow cooker. Cover and cook for 8 hours on low. Move pork to a plate and, using 2 forks, shred meat and transfer it to a large saucepan. Strain liquid; add 1 cup of it to pork. (Reserve remaining juices for later use.) Stir barbecue sauce into pork. Place cabbage, yogurt, mayonnaise, vinegar and sugar in a large bowl; toss well. Reheat pork, adding juice for desired moisture. Serve with coleslaw. IngredientsThe pulled pork: 4 1/2 pounds pork butt on the bone 1 (14.5 oz.) can chicken broth $
1 tablespoon distilled vinegar 1 cup barbecue sauce $
The coleslaw: 1 (1 lb.) bag shredded cabbage 1/2 cup plain low-fat yogurt $
1/2 cup light mayonnaise $
1 tablespoon distilled white vinegar 1 teaspoon sugar
PreparationPlace pork (in 1 piece), chicken broth and vinegar in a slow cooker. Cover and cook for 8 hours on low. Move pork to a plate and, using 2 forks, shred meat and transfer it to a large saucepan. Strain liquid; add 1 cup of it to pork. (Reserve remaining juices for later use.) Stir barbecue sauce into pork. Place cabbage, yogurt, mayonnaise, vinegar and sugar in a large bowl; toss well. Reheat pork, adding juice for desired moisture. Serve with coleslaw.
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