Good Eats: A Southern Sunday

One of my favorite things in the world is to have a house full of people to feed. Second to that is to cook up a ton of Southern food and sit around with those people. Medical school makes it difficult to host a lot of dinner parties so when we have a free weekend, my first thought is making up for months of quick, boring dinners. Tonight’s menu is full of classic southern items and some reinvented dishes.

Slow Cooker Pulled Pork: I follow this pretty much exactly but use Frank’s for my hot sauce. Mix the sugar and Frank’s together first then add to the water and vinegar mixture. If there’s extra liquid left, throw it in a bottle and save it for those who like a little more spice.

Creamy Style Coleslaw: This is a new recipe for me. I love vinegar based coleslaw but with East Carolina style pulled pork, double vinegar can get to be too much for most people. I use maple syrup as the sweetener instead of honey and add a dash of Frank’s.

Roasted Sweet Potato Salad: I’m so excited for this dish. Pulled pork, coleslaw and banana pudding are delicious but it’s always nice to have something a little healthier to add to your plate.

Banana Pudding: An absolute classic. I do make some small substitutions on this to make it slightly healthier, including 2% milk, 1/3 fat cream cheese and lite whipped topping.

What’s your favorite menu for a large group?

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