Recipe(tried): North Carolina BBQ Pork, Best Barbeque Cole Slaw, Glazed Carolina Apple Bread with Walnuts and Cider Glaze

Hi Everyone,

Didn't get to post dinner yesterday due to canning my Spiced Apple Harvest Cranbery Compote. Mom and I canned 9 quarts and 15 pints using 2 bushels of Rome apples that I brought back from the mountains. We peeled, sliced and stirred the pot as we sipped iced tea and she entertained me with various stories of when I was a little girl. Ooooh boy, was I a mischievous little imp!!

The compote goes deliciously with pork, chicken or turkey and of course, one can make fried apples out of it since the apples were sliced into large chunks... Lots of spices and brown sugar went in it and the delightful secret to the compote is to use apple cider instead of water for the simmering. I love seeing all the glass jars sitting in my old pantry! They will certainly make a wonderful addition to my Christmas baskets this year! If you are interested in the recipe, let me know and I will post it for you. You don't have to buy a bushel of apples either! You can make 9 pints using 10 large Rome apples. I made it in 3 batches: the first batch using 10 apples and the 2nd and 3rd using 20 apples each.

The aroma permeating throughout the house yesterday and today as we finished the job was just heavenly! Yesterday I made ham and cheese sandwiches and soup and today I made a yummy NC BBQ Pork for sandwiches. I also made a Glazed Carolina Apple Bread with Walnuts to finish up some of the last apples.

Here are the recipes for today's dinner.

Happy Cooking! Gina

North Carolina BBQ Pork

1 3 lb. boneless pork shoulder

Homemade BBQ Sauce:
2 c. apple cider vinegar
1 c. firm packed brown sugar
1 c. yellow prepared mustard
1/2 t. red pepper
1 1/2 t. black pepper
1/2 t. salt
1/2 t. cinnamon
1 T. Worcestershire sauce
1/4 t. tabasco sauce
Combine and simmer for 30 minutes. Makes 3 1/2 cups.

Glaze pork all over, cover with foil and cook 3-3 1/2 hours, baste often. When tender, pull apart with fork. Serve on nice and soft rolls with BBQ sauce.

Best Barbeque Cole Slaw
8-10 servings

2 10 oz. pkgs. finely shredded cabbage
1 carrot shredded
1/2 c. sugar
1/2 t. salt
1/8 t. black pepper
1/2 c. mayo
1/4 c. buttermilk
2 1/2 T. lemon juice
1 1/2 T. white vinegar

Combine cabbage and carrot in a large bowl.

Whisk together the sugar and next 7 ingred. til nicely blended. Toss with the cabbage and carrot. Cover and chill 2 hours.

Glazed Carolina Apple Bread with Walnuts and Cider Glaze

1 c. vegetable oil
1 c. sugar
1 c. brown sugar
3 large eggs
3 c. chopped coarse apples
3 c. flour
1 t. salt
1 t. baking powder
2 t. vanilla
3 t. cinnamon
1/2 c. chopped walnuts for garnish

Cream oil and sugars. Add eggs and vanilla. Sift together the dry ingredients and add to wet mixture. Fold in the apples. Can be baked in a bundt pan for 1 hour or 2 loaf pans for 30-40 minutes. Grease the pans first! Cool on rack for 15 minutes then invert and cool completely.

Glaze:
1/4 c. apple cider or juice
1/2 c. powdered sugar
Mix together using a whisk, after inverting cake on a wire rack, glaze and then put a cluster of walnuts in the middle of the loaves or if using a bundt pan, sprinkle the nuts around the top.