Originally Posted by
jimcfsus
Here's what I use for my slaw. I often start with the shredded cabbage slaw mix from the store (I'm the only one who eats slaw, wife/GoFaresBoy turn their noses up at it, amongst many other good foods). For the dressing, I mix about 1/4 cup of Hendrickson's dressing (made in the STL area) with about the same amount of mayo. The Hendrickson's has a good blend of sweet and sour. The mayo makes it white.
That's it.
My mom in CAK turned me onto the Hendrickson's, and I used to only get it up in that area. Now, Krogers down here in WV carry it, and so did WM at one point, but not now.
For sauce, I've been using Bone Suckin' Sauce from down RDU way. Their hotter variety is not too hot, but has a nice kick.
Hot doesn't scare me, but somehow doesn't seem appropriate with pulled pork. I have found some decent ideas for a thin, pork-appropriate sauce on the internet. Usually we either go with the flavor of the smoke and meat (& a good dry rub) on beef, or we use thick sauces, like KC Masterpiece.
Alas, no Hendrickson's in west Texas. I think I'll experiment with a variation of Scoow's mom's, omitting the sugar, which my wife would definitely not allow.