For pulled pork BBQ, I much prefer the red "Lexington" slaw to cole slaw, which I typically reserve for Hot Dogs and
Carolina Burgers.
Here's my basic slaw recipe:
1 head of cabbage
1 C Cider Vinegar
½ C Ketchup
½ C BBQ Sauce
4 T Sugar
4 t Red Pepper Flakes
That provides a lot more slaw than I typically need when my GF and I thaw out some pulled pork for the two of us. I know I could probably store it forever in the fridge, but why take up the space?
I've been canning my spaghetti sauce (we call it
GRAVY) and my BBQ beans, but I'm not sure how to proceed here. Do I need to boil, use pressure, or is there another process since this is kinda like pickling?
Thanks in advance.
BD