Alabama Hot Slaw

The day I first experienced the St. Florean Memorial Day Barbeque in Florence, Alabama, was the day I discovered Alabama Hot Slaw. It was heaped upon a worthy sandwich of pulled pork, and was just hot enough to get away with the name - though not by much. But it was delicious - and really brought an already terrific sandwich up a couple of notches. Like a perfectly matched wine can take an already perfect dish to a new height. 

Slaw is great on a BBQ sandwich. That is established. It’s been going on in the piedmont of North Carolina for a long time - the red slaw on the coarse-chopped shoulder, and a sandwich that will steal your heart. But as wonderful as that is, this can be even better - because this slaw is better.

1/2 head cabbage, shredded (or a 1 lb bag from your grocer)

2 stalks celery, finely chopped

1 bell pepper, finely chopped

1 onion, finely chopped

1/2 C white vinegar

1/2 C sugar

10 oz. catsup - 10 oz wt is about 1 C

1/2 T tabasco

1/2 t cayenne

1/2 t black pepper

1/2 t salt

1/4 C finely chopped sweet pickle

(Ok, when I have them, I use candied jalapenos instead)

Chill.

Then Chill.