This crisp, savory and sweet coleslaw is a classic addition to your summer picnic in the park. Use it as a topping for a juicy pulled pork sandwich, or let it stand on its own alongside barbecued meat and grilled veggies.
Anyone who has tried Free Range LA‘s famous fried chicken sandwich knows how delicious it tastes. I’ve wanted to recreate the sandwich for a while, so I decided to give it a shot–and I gotta say, my version tasted pretty dang similar!
I’ve always been a huge fan of Bobby Flay, but after finding this recipe, I’m his number one fan. These tacos are some of the best I’ve ever tasted; they have an incredible complexity of flavors and textures, from the flaky, cinnamon-chile rubbed halibut to the crisp citrus slaw. I’m getting giddy just thinking about eating the leftovers for lunch today!
Hope everyone had a relaxing Memorial Day! I drove home to spend the day with my parents, as it was also my mom’s birthday. We spent the day relaxing by the pool and cooking some delicious food.
We hadn’t used our smoker in a while, so we decided to smoke a pork loin and make these sandwiches. Though time-consuming (since we made the coleslaw and BBQ sauce from scratch), the sandwiches were spectacular. The smokey meat paired wonderfully with the vinegar based BBQ sauce. My mouth is watering just thinking about them!
