We’ve had some beautiful weather here lately… sunny skies, highs in the 60’s.. so we decided we would smoke a butt! HUH? Smoke a BUTT?? Yep, a pork butt! We love using our smoker and there is nothing better than an awesome pulled pork sandwich. So, we’ve got the main dish, now what to have for sides?
I’ve recently stumbled across some great recipes for potato salad and coleslaw. These are both homemade from scratch and are really pretty simple and easy (just like I like it!). Mark and I are on a mission to eat real food (i.e., no processed food) only and although sometimes we fail, we really have been having fun with all the recipes we’ve come across. Cooking in an RV can sometimes be hard due to space restrictions but for the most part it is totally doable. We cook outside a lot but it’s not always necessary.
We’ve decided to share these recipes with you in the hopes that you will enjoy them too! Here is our first item – a Boston Butt! Season liberally with homemade dry rub. Dry rub is the only way to go (imo)!
Next, we got the smoker going. We use Mesquite wood chips in the chip pan and a mix of Apple Cider Vinegar and water in the wet pan. We use this: Masterbuilt M7P 7-in-1 Smoker and Grill with Pan and Basket Set
(Purchased from Amazon, affiliate link). We love this thing and it is worth dragging around as it breaks down fairly easy and stores in the Jeep when going down the road. It is also a grill, a low country boil cooker (totally awesome!) and also a smoker! It does other things besides but these are the three main things we use it for. Here it is getting up to temp!
While the pork was on (we do low and slow… a 3lb butt at 225 degrees for 7 hours) I got the coleslaw ready.
This coleslaw is wonderful! It is a drawn out process as things need to sit and marinate but it is so worth it! First assemble your ingredients (one head cabbage, half an onion, 2 large carrots, 1 bell pepper and kosher salt).
Then shred/dice all the veggies:
Then I start by layering in a bowl: Cabbage, carrot, onion, bell pepper and a little kosher salt on each layer:
Then when it’s all layered with salt and veggies let it sit on the counter for an hour – that draws out the moisture and lets the salt penetrate the veggies.
While that is sitting I start gathering my ingredients for my potato salad. Now this potato salad is NOT the usual. There is no mayonnaise in this recipe and it contains pickles! OMG it is SO GOOD! All you need are enough potatoes to feed your respective crowd, Apple Cider Vinegar, purple onion, olive oil, dill pickles, salt & pepper!
Dice up the potatoes and place them in a pan of cold water with a little salt. Boil until tender (8-10 minutes).
While the potatoes are cooking I dice up a generous amount of purple onion and pickle! You can do both to taste but the pickle really makes this dish!
Once the potatoes are finished cooking, drain them off then put them back in the pan and have the heat on low. Pour in about a 1/4 cup of Apple Cider Vinegar and stir it around until it evaporates. It steams right into the potatoes!
Then add about 1/8 – 1/4 cup olive oil. Just enough to coat the potatoes.
Once that is in you can add your purple onion and pickles, along with salt and pepper to taste!
And now your potato salad is done! I like it served a bit warm so you can either leave it on the stove (covered) until you’re ready to eat or if you prefer, you can make it the day before and refrigerate it to eat later.
Now that the potato salad is done it’s time to work on the coleslaw. Your coleslaw has been sitting for an hour with the salt on it and you can either do one of two things. You can either rinse off the salt and then add the marinade or you can leave it as is and add the marinade. I do not rinse it personally.
For the marinade you will need: Apple Cider Vinegar, Sugar, Water, Celery Seed & Mustard Seed.
To a small sauce pan add 1 cup Apple Cider Vinegar, 1/4 cup water, 3/4 cup sugar (original recipe calls for 1-3/4 cup sugar but that is way too sweet for me!), 1 tsp celery seed and 1 tsp mustard seed.
Bring the syrup to a boil and then let boil for one minute. Shut off heat and let cool. Mix syrup with the shredded veggies and let stand at least one hour. Once that has soaked in all the yummy goodness, drain off and add mayonnaise to taste! You can also add a little Sriracha to bring a little heat to the mix!
Ok, all my sides are done! But what about the pork you ask? It has been smoking away at a low temp for almost 7 hours now. It is done when the bone just slides on out! Here is the finished product:
Shred it up!
And of course, the whole thing wouldn’t be complete without a campfire! What a perfect day of cooking, enjoying cocktails and loving our wonderful RV lifestyle! We wouldn’t trade it for the world!
If you’ve read this far then we really hope you’ve enjoyed this super long post full of great food! 🙂 We will be posting more recipes in the future so be sure to check out our Eats & Treats page!