Current Issue: Friday, October 16th, 2020

Subscribe to the Interrobang Newsletter

Interrobang Archives

Chef's Corner: Tasty tribute to Southern cookin'

Janet Pole | Interrobang | Lifestyles | September 19th, 2005

In honour of the devastation in the states of Mississippi and Louisiana as a result of Hurricane Katrina, I am sharing some true Southern recipes with you this week. Eat them and think of those who have lost everything; their homes, their jobs, their friends, knowledge of where the other members of their families are, and most of all, those who have lost their lives. (And when you are full and patting that tummy of yours, try to make a donation to the Red Cross to help out those in need of recreating their lives. Every little bit helps!)

Easy Pulled Pork BBQ

1 package of taco seasoning mix (if you would prefer, you can add other spices beyond here — go wild or go mild. I like to add a package of the spaghetti or meatloaf — sometimes both - into the mix as well. It is all how much flavour you want!)
2 tablespoons brown sugar
1/2 teaspoon crushed red pepper flakes
1/4 cup cider vinegar
1/4 cup ketchup
1 tablespoon Worcestershire Sauce
3 pounds fresh pork shoulder
1 medium onion, sliced

Preheat oven to 350 degrees F. Mix your dry spices together in a small bowl, and your wet seasonings in another. Mix the dry into the wet and stir until well combined. Spray a 13x9-inch-baking pan with vegetable oil spray. Trim excess fat from pork and place with onion in the baking pan. Pour your seasonings over the pork — use a pastry brush if need be to make sure all of the pork has been covered. Cover with aluminium foil (this will help the pork shoulder cook until it is very soft) but prick a few holes in the top to allow steam to escape. Bake 1 1/2 - 2 hours. Let stand 5 minutes, before removing the foil. Shred the meat with a fork (use a knife if need be) and stir well in the sauce in the pan. Serve on buns. Coleslaw is an excellent side dish. (Recipe to follow.)


1 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 1/2 teaspoons seasoned salt
1 teaspoon dried mustard powder
1 teaspoon celery seed
7 cups shredded cabbage
1 cup shredded carrots

In a small bowl, combine mayonnaise, vinegar, sugar, seasoning salt, ground mustard and celery seed. In a large bowl, toss cabbage and carrots together. Add mayonnaise mixture and mix well. Refrigerate 2 hours or until ready to serve, and stir again just before serving. (Hint: for these minute amounts of seasonings, try the Bulk Barn or the bulk food section of the grocery store instead of buying a huge container that will last forever.

Janet is occasionally a second year student in the hospitality department, supposedly on co-op at the moment with plans on returning in January to torture two professors by re-taking their courses once again. She can be reached at and she would love to eat anything that does not come through an IV bag or a blender.
Interrobang social media accounts
Facebook Twitter Instagram RSS
Subscribe to the Interrobang Newsletter
Fanshawe Awesome Deals - Save Now!
Right side promo banner
Interrobang social media accounts
Facebook Twitter Instagram RSS