Tonight we weren’t messing around.  It was all about pulled pork, a successful meal we had made before and a new slaw recipe that Lydia told me about last night that she read about in the Vegetarian Times.  Aaryn and Pana joined us to help us finish off an enormous amount of pork and rehash the fun weekend!

Our pork recipe is one of the easiest things to make, as long as you don’t mind trimming the fat off of a large pork shoulder.  Next you cut it into fist size pieces and cover with salt and pepper, chop up a yellow onion and some garlic cloves, throw it in a crock pot and follow your crock pot directions. After its done you shred it which takes under a minute and cover it with your favorite bbq sauce. Then we served it with some warm hawaiian rolls and this confetti slaw. I normally am not a slaw fan, but this one, non-mayo based, is fantastic, so crunchy and savory and a little spicy, piled on the sandwich was such a delicious combination!

Confetti Slaw

Serves 8


  • 4 cups finely shredded red cabbage
  • 1/2 large red bell pepper, cut into 2-inch  matchsticks (2 cups)
  • 1/2 large orange bell pepper, cut into 2-inch matchsticks (2 cups)
  • 1/4 cup finely sliced green onions
  • 1/2 seeded, minced jalapeño chile, optional


  • 3 Tbs. olive oil
  • 3 Tbs. lemon juice
  • 1 1/2 Tbs. finely chopped fresh mint
  • 1 Tbs. finely chopped fresh cilantro
  • 1 Tbs. white or cider vinegar
  • 2 tsp. sugar
  • 1 clove garlic, minced (1 tsp.)

To make Slaw:

Toss together cabbage, bell peppers, green onions, and jalapeño chile, if using, in large bowl.

To make Dressing:

Whisk together all ingredients in small bowl. Toss Slaw with Dressing until vegetables are coated, and season with salt and pepper, if desired. Serve chilled or at room temperature.

Tomorrow we are going to finish off the pork as tacos, a little avocado and the left over slaw. Can’t wait!