Finally, NASCAR season is back! You might have read posts in the past that refer to how my husband and I met - we were both in the lobby of our dorm on the second night of school, freshman year, watching the Bristol night race. Seriously, we didn't mess around wasting time, finding eachother! We began talking, and the rest is history.
If you've been following my blog for a while, you know last year, I took it upon myself to do a little NASCAR Challenge. See A Year Ago: Daytona 500.
Seriously, I love the challenges, bring 'em on!
So the premise was I'd cook a meal that is symbolic of the city or state where the race was held. I began last year with Daytona, and proceeded to blog 13 more races. If you're a NASCAR fan, you know the tracks begin to repeat halfway thru the season, and many tracks are located close toegether, so I blogged about half the season.Now I'm not going to do another season of NASCAR food, but I did want to kick off the season right and cook a meal that reminds me of my wonderful years in North Carolina. This whole meal is super simple to put together, and very delicious!
Pulled Pork Open Faced Sandwiches with Lowfat, No Mayo Coleslaw
1 1lb. pork tenderloin (mine was already seasoned with a peppercorn crust)
1/2 bottle of your favorite BBQ sauce, or a combination of a few (I used Sweet Baby Ray's Mesquite Hickory and Brown Sugar, and added a touch of vinegar and mustard)
1/2 c. chicken stock
2 slices bread (or texas toast or a roll)
Place pork, stock, and BBQ sauce in a slow cooker on low, cook for 6 hours.
Shred and let it soak up the liquid.
Serve on toast with extra BBQ sauce.
Lowfat, No Mayo Coleslaw
1 sack of coleslaw mix (shredded cabbage and carrots)
1/4 red onion, sliced very thin
1/4 c. light sour cream
2 tbsp. champagne or apple cider vinegar
1/2 tsp. mustard powder
salt and pepper
1 tbsp. powdered sugar (you can use granulated, powdered dissolves easier)
In a large mixing bowl, whisk together sour cream, vinegar, mustard powder, salt, pepper and sugar.
Toss in cabbage, mix to distribute.
Let coleslaw sit in the refrigerator for 1-2 hours before serving, toss before serving.