My friend with a smoker decided to randomly make some pulled pork this weekend. We decided to have an impromptu potluck. I signed up to make the side dishes.

My friend and I had previously lamented the over-doneness of mac and cheese at typical BBQ restaurants. So, I made some classic baked mac and cheese. It is just parcooked pasta in a mornay sauce with breadcrumbs on top that is baked like a casserole. I used cellentani instead of elbow macaroni because I like the shape better. I also added a pinch of truffle powder to the sauce for extra flavor.

I typically don't like creamy American coleslaw because of its cloying sweetness. However, I really wanted to top the pulled pork sandwiches with something. I made creamy coleslaw by J. Kenji Lopez-Alt. Even though it makes a giant mess, I really like this recipe. I think the keys to success are "curing" the vegetables, and using the best quality mayonnaise. The best quality mayo will always be homemade. J. Kenji also has a great (fast) mayo recipe.

Finally, I wanted an alternative to the coleslaw, so I made quick pickles. They taste strongly of dill, garlic, and vinegar which is my favorite kind of pickle.

Overall, it was a great success!