Fall BBQ

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BBQ is legendary around here. Known by us as the busiest and hardest day of the week, known by you as (apparently) the best. Cider braised pork tonight, and it came out gooooood. We made some awesome roasted apple BBQ sauce, and tossed it all together. The mac and cheese is the best yet, but I feel like I say that every time. Pumpkin spice cornbread, sweet potato mash, and that slaw… My goodness. You’re in for a treat. Get in there. I recommend simply warming everything up (minus the slaw, obviously) on a tray or casserole dish in the oven (at like 400), as it will all take roughly the same amount of time to heat up. The cornbread should be griddled or toasted, trust me. Here’s some broken down instructions too.

For the pork:

As I said, I would just heat it up all together. But if you’ve got picky eaters, you can just throw it in the oven on its own tray. Alternatively, warm in a saucepot on the stove. Either way, you win.

For the sweet potatoes:

These guys like to be baked in the oven, just until warm. I recommend using the sweet potatoes as a vessel for the pork, they go very well together. Everything goes well together today.

For the mac and cheese:

Mix in the bacon bits, cover with garlic panko, and bake until the breadcrumbs turn light golden brown. You will not be disappointed.

For the coleslaw:

Today I decided I like red cabbage better than green. The red hods up to salt and dressing much more than the green, and has a more robust flavor. Just toss this slaw to reincorporate the dressing, and enjoy!

For the cornbread:

My pumpkin spice mix this week was a little heavy on the ginger side, but I’m not disappointed. You’ll see. Griddle this up with some more butter, and see what I’m talking about!