In recent weeks, two things have happened in our kitchen. First, we have begun experimenting more with yeasted doughs. Second, we have begun keeping vinegared vegetable slaws around to use as opportunities arise. Our CSA has been a great asset in this second area, as unusual items in small amounts come into the house every week.
This sandwich came together almost by accident. We had the slaw around already. We needed to use the pork shoulder up to make space in our freezer. We had decided to make the brioche buns as an experiment. It turned out to be what is perhaps the best sandwich that has ever come out of our kitchen, and we plan to have friends over later this week to enjoy more of them!
Pulled Pork: see previous post. The only variations this time were that we used pork shoulder (it really fell apart after an overnight slow-cook) and that we kept the bbq sauce on the side. We made the brioche buns from Smitten Kitchen http://smittenkitchen.com/2009/07/light-brioche-burger-buns/, which were fantastic.
We topped the sammies with shaved manchego cheese and
Daikon Kohlrabi Dill Slaw:
One small to medium-sized daikon radish
One medium-sized kohlrabi
2 - 3 T unseasoned rice vinegar
2 T olive oil
1 T minced fresh dill
Peel the vegetables. Coarse grate them and mix in a small bowl with the other ingredients. Refrigerate at least overnight before using. The longer you let this slaw sit, the more the dill flavor infuses the slaw.