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AARP The Magazine

Pat and Gina Neely’s Pulled Pork Recipe

The celebrity chef couple talk Boston butts and basting

Barbecue Sauce

Makes 2 cups

  • 1 1/2 cups ketchup
  • 1/2 cup apple-cider vinegar
  • 3 tablespoons sugar
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne powder
  • 1/2 teaspoon liquid smoke

Combine all the ingredients in a saucepan; simmer over medium-low heat for 10 minutes. The sauce can be stored for up to 2 weeks in a tightly sealed, refrigerated container.

Nutrients per serving (2 tablespoons): 34 calories, 1g protein, 9g carbohydrates, 0g fiber, 0g fat (0g saturated fat), 0mg cholesterol, 267mg sodium

Vinegar Slaw

Serves 8

  • 1 small head green cabbage, shredded
  • 1/2 large red onion, grated
  • 2 large carrots, peeled and grated
  • 2 tablespoons yellow mustard
  • 2 tablespoons sugar
  • 2/3 cup apple-cider vinegar
  • 1/2 cup vegetable oil
  • 1 teaspoon celery seeds
  • Pinch of cayenne pepper
  • Kosher salt and freshly ground black pepper

1. In your largest bowl, combine the cabbage, red onion and carrots, and give them a toss.

2. Whisk together the mustard, sugar, vinegar, vegetable oil, celery seeds, cayenne, salt and pepper until emulsified. Pour over the coleslaw; toss well again. Cover with plastic wrap. Chill for at least 2 hours before serving.

Nutrients per serving: 161 calories, 1g protein, 9g carbohydrates, 2g fiber, 14g fat (2g saturated fat), 0mg cholesterol, 186mg sodium

Gabrielle DeGroot Redford is executive editor, health for AARP Publications.

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