Nothing describes southern comfort food better than a plate of BBQ, slaw and cheesy potatoes. No need to spend hours around the BBQ pit to get that great southern flavor. Judy Viktora’s delicious southern meal will bring the big flavors of the south to your kitchen with her amazingly simple recipes.
This delicious meal is one of Viktora’s family favorites because it reminds her so much of her southern childhood.
“Being born and raised in the South, I grew up with the family gathered around the open BBQ pit slow cooking for eight hours and making our family BBQ sauce,” Viktora shared.
What is your favorite childhood meal? Tell us in the comments below.
Like any southern classic, Viktora’s recipe was perfected over time.
“After marriage, when it was my responsibility to prepare meals I began experimenting with the old recipes and updating them. It has continued over the years.” Viktora said.
Viktora tops her BBQ with her low country homemade BBQ sauce. But, this is one recipe that Viktora is keeping a secret.
“I wish I could share,” Viktora said, “but some secrets must be kept!”
Pulled Pork BBQ
8-10 lb. Boston butt
1 tbsp. of sea salt
1 tbsp. of black pepper (coarsely ground)
¾ cup of white vinegar
1. Place Boston butt in roasting pan
2. Pour white vinegar over pork and pat in your sea salt & black pepper on top and sides.
3. Cover roasting pan with foil and tightly secure.
4. Place in oven at 350 degrees for 3 ½ - 4 hours.
5. Remove from oven and take the foil off. Remove the roast from the liquid so it will not continue cooking and allow it to cool.
6. Prepare the grill and bring it up to approximately 300 - 400 degrees.
7. Place pork roast on the grill and cook for about 20 to 30 minutes on each side turning only once.
8. Remove from grill and allow it to cool down.
9. You should be able to pull it with a fork or your preference.
Serve with your favorite BBQ Sauce.
Cheesy Potato Casserole
1 bag of hash brown potatoes (shredded)
1 cup of sour cream
1 can of cream of mushroom soup
¾ cup of chopped green onions + green blades
10 oz. bag of cheddar cheese
½ stick of softened butter
½ tsp. salt
½ tsp. black pepper
Dash of cayenne pepper
Optional: crunchy topping
½ stick of melted butter
¾ cup of herbed stuffing mix (Pepperidge Farm) or crushed seasoned croutons
1. Mix together the first 9 ingredients (all except crunchy topping) and place in a 13 x 9 sprayed casserole dish
2. Add about ¾ cup of shredded cheese on top.
3. For crunchy topping - sprinkle evenly over the casserole
4. Bake at 350 degrees for 1 hour or until bubbly and browned on top.
1 – head of cabbage (chopped or shredded) or 1 bag of chopped cabbage
1 cup of grape tomatoes (cut in half)
1 cup of cucumbers (English or seedless/thin slices in half longwise & half again & slice thinly)
4-5 green onions (chopped – green blades too)
¼ cup sugar
¼ cup red wine vinegar or apple cider vinegar
¼ cup mayonnaise
½ cup sour cream
¼ cup lemon juice
½ tsp. salt & pepper (or more if you desire)
1. Whisk dressing ingredients together breaking down all lumps.
2. Pour over cabbage and toss
3. Refrigerate for about 1 hour before serving.
Until next week, keep living a life filled with food, friends and fun!
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