Alright, here’s a little bonus video for the four or five people who actually looked at the last pork butt post. As you’ll recall, I served it with a red cabbage cole slaw. Well, dear reader, here’s the recipe and the instructional video. Now I must be honest. This cole slaw recipe has a couple of key inspirations: 1) the pickled cabbage served on top of Salvadoran pupusas; 2) the cole slaw at Bake Sale Betty’s in Oakland that comes on top of their ridiculous fried chicken sandwiches – and by ridiculous I mean fucking good. The cole slaw is really simple to make and because of the freshness of the cabbage and acidity of the dressing it is a nice counterbalance to grilled or fried meats. It’s also good on tacos and pupusas or anything else you want to eat. Without further ado, here’s the cole slaw recipe and the video. Enjoy.
1 head of cabbage (red of regular)
1 medium to large jalapeño pepper
2-3 tablespoons of olive oil
1-2 tablespoons of vinegar (or to taste)
1/2 teaspoon of sea salt (or to taste)
1/4 teaspoon of black pepper (or to taste)
1/4- 1/2 teaspoon of oregano