I wanted to take my pickles for a test drive, so I made pulled pork sandwiches, and, I will say, both styles of pickle worked out just fine. The pulled pork is from this recipe for Carolina Style Pork BBQ Sandwiches from Epicurious, and look, the thing your slow cooker is best suited for is braising meat for a long time at a low temperature, which is kind of the same general idea as barbecue, but since it doesn’t involve any smoke, and does involve a lot of liquid, it’s not remotely the same thing. So this is really pretty good pulled pork, but it ain’t barbecue.
The cole slaw is shredded cabbage and carrots, with mayonnaise, yogurt, apple cider vinegar, and maple syrup. That’s kind of my usual go-to for cole slaw, but you can add other shredded vegetables, like onions, or apples (not a vegetable, I realize), or some fresh herbs or scallions if you like. I just throw everything in a bowl and then taste it and adjust it, you know, add more vinegar if it needs to be tangier, add more syrup if it needs to be sweeter. You can use sour cream or buttermilk or whatever sour-ish dairy you have in the fridge, I just like to cut the mayo with something. Oh, and don’t forget the salt, and some sriracha or other hot sauce, if you like it spicy.