Why am I like a hundred years old and have never heard of or tasted Chow Chow until this summer?
Wikipedia tells us that Chow Chow is popular in the south, in Pennsylvania and New Mexico. Even my good friend Cauleen, who grew up in Pennsylvania, looked at me like I was from outer space, when she learned I had never had it. Especially since the area around my hometown where I grew up supports large Amish and Mennonite communities. Nope, never heard of it.
I was thrilled to find Colorado Chow Chow. That is Chow Chow made right here in Colorado by my favorite local canning vendor. Sold at the Highlands Ranch Farmer’s Market, I grabbed a couple of jars, one regular and one hot. We’ve tried both and think they’re absolutely delicious. We’ll be buying a few jars to get us through an otherwise Chow Chow-less Winter.
Just as Chris suggested, we piled some on top of hot dogs. Oh-my delicious!
I threw a pork roast in the crock pot and let is simmer all day in some Carolina style sauce, topped it with some Chow Chow and it was out of this world.
Let’s talk about Carolina style sauces. We recently had Carolina style pulled pork at a local BBQ joint and really found this vinegar-based sauce to be a wonderful mixture of flavors.
In Googling Carolina Style Sauces so I could make it at home, I found Northern Carolina, Eastern Carolina, Northeastern Carolina, Western Carolina sauce recipes. I didn’t take the time to sift through the ingredients to find out what the difference was in all the variations and just chose a generic crock pot version and tweaked it to accommodate the ingredients I had on hand. My Southern readers will have to fill me in on the difference in what these regionalized Carolina sauces are all about.
We found the recipe to be quite tasty and it’s now in my database.
Spicy Carolina Style Pulled Pork:
3 tablespoons brown sugar
2 tablespoons paprika
2 teaspoons sea salt
1 teaspoon freshly cracked black pepper
5 lbs pork shoulder
1/2 cup red wine vinegar, 1/2 cup seasoned rice wine vinegar
3 tablespoons Worcestershire sauce
2 teaspoons crushed red pepper flakes
2 teaspoons sugar
1 tablespoon spicy brown mustard
1 tablespoon garlic powder
1/2 teaspoon powdered cayenne pepper
2 red onions, quartered
2 yellow onions, quartered
Combine the brown sugar, paprika, salt and pepper, and rub the mixture over the roast. Wrap tightly in plastic, and refrigerate a few hours, overnight is best.
In a bowl, combine the vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder, and cayenne pepper. Mix well.
Unwrap the roast. I lined my crock pot with banana leaves, and rough cut onions to make a nice flavorful bed. Place roast on top of onions, drizzle most of the vinegar mix over the top, reserving some to add to the shredded meat at the end. Wrap banana leaves around the roast.
Cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours.
Remove the meat and onions to a cutting board. Remove skin and set aside. Using two forks, pull and shred the pork. Chop the onions, and mix into the shredded meat. Using a fork, remove some of the fat from under the skin, mince, and add to the shredded meat and onions as needed for moisture and flavor.
Serve on warm buns or crusty hard rolls, with the remaining vinegar mixture on the side.
Chow Chow Topped Sandwiches…They’re What’s For Dinner.