Category Archives: sides

Lager Pulled Pork & Asian Red Cabbage Slaw


It’s been a busy couple of weekends here and the fun is just beginning. Our friends Chris and Allyson are getting married tomorrow and “the boys”  have been staying at Hotel Heyser this week. No Vacancy, so don’t even ask.

I made this killer crock pot pulled pork last night and it was a hit. I think they also appreciated the fact that I cooked it in beer. Bonus. I served it with a side of Asian Red Cabbage slaw, which was a crunchy addition perfect for a warm night.

Puppies were supervising kitchen operations but then they got sleepy. Rough life.

The pulled pork recipe was adapted from this recipe I found online. For the slaw I followed this recipe from Food Network, just using all red cabbage and topping with avocado.

Crock Pot Lager Pulled Pork


  • 2-3 lb pork butt roast
  • 2 onions, sliced
  • 1 onion, chopped
  • 3 or 4 whole cloves garlic
  • 2 cans lager beer
  • 8-16 oz of your favorite BBQ sauce
  • kosher salt and pepper
  • extra virgin olive oil

Place one sliced onion at the bottom of Crock Pot. Stud pork roast with garlic cloves and season with salt and pepper. Place roast in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough beer to fill Crock Pot two-thirds of the way. Cover and cook on low 8 to 12 hours or on high for 4 to 6 hours.

Remove roast. Remove and discard garlic, bone and fat as well as any water, onions and grease remaining in pot. When pork roast is cool enough to handle, use 2 forks or your fingers to shred the meat.

Saute the chopped onion in EVOO in a skillet. When soft, add to Crock Pot with about 8 oz of BBQ sauce and the pulled pork. Add additional BBQ sauce until desired saucey-ness is achieved, then heat on high til warmed through, about 15-20 mins or so. If the sauce is too thick for your liking, add a little water.

Serve on large, crusty buns with a slice of cheddar and dill pickles if desired. Serves about 8


Asian Red Cabbage Slaw


  • 1 bunch (6 large) scallions, trimmed and thinly sliced
  • 1 medium head red cabbage, about 2 or 2 1/2 pounds
  • 1 small red onion, thinly sliced
  • 1/4 cup soy sauce
  • 1/4 cup lemon juice
  • 1/4 cup vegetable oil
  • 2 tablespoons grated fresh ginger (from about a 1-inch piece)
  • 2 tablespoons white vinegar
  • 2 tablespoons dark brown sugar
  • 2 teaspoons Asian sesame oil
  • 2 teaspoons sesame seeds, optional
  • 1 teaspoon kosher salt
  • 20 grinds black pepper
  • 1-2 avocados (optional)

Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Shred the cabbage thinly, removing the thick core. Toss the cabbage, the red onion and scallions together in a large bowl until mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.

Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad (though it will still be delicious). Top with sliced avocado if desired. Serves 8-10.



Roasted Asparagus with Goat Cheese


Farmers’ Market season opened here in Gettysburg on Saturday and I couldn’t resist stopping by the market on the square to pick up some seasonal favorites, like these guys.

I will contend that all things vegetable (and many things fruit) taste better roasted. And many of these are further improved with the addition of goat cheese. Case in point: Garlicky Roasted Asparagus with Goat Cheese.


Whenever you’re cooking with asparagus, you’ll want to break off/cut off the thick, woody ends, which can be tough. It seems a shame to waste a good portion of the stalks, so I’ve started saving my veggie trimmings in a freezer bag to make vegetable stock later.

Make sure to pause to enjoy any mega-cuteness occurring behind you in the kitchen. (These are the other loves of my life, Tiller and Trudy and they’re happy to meet you too).

Garlic, olive oil, salt and pepper add flavor. (To the asparagus, not to the puppies).

When the spears start to get a little wrinkly and brown, they’re done!

Then just top those suckers with the goat cheese and accept praise from your adoring spouse/significant other/roommate/family.

Wes says to me, “Mmmm. Whatever you put on these is really good.” I didn’t think he even liked asparagus. Do not underestimate the power of a little cheese to make men eat vegetables. This strategy may also work on small children.

Garlicky Roasted Asparagus with Goat Cheese


  • 1 bunch asparagus, woody ends trimmed
  • Olive oil
  • 3 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1-2 oz goat cheese

Preheat oven to 400 degrees. Toss asparagus in a roasting pan with a generous amount of olive oil, the minced garlic, and a pinch of salt and pepper. Roast for 10-20 minutes until asparagus is slightly wrinkled and has a few brown spots, tossing once or twice. When done, sprinkle with crumbled goat cheese and serve. Serves 2.