Baked beans

German potato salad? I like baked beans, too, or you could add another grain, like a barley or quinoa type salad/side dish.

Annie

Baked beans and cole slaw are proper sides for pulled pork.

Maybe a red cabbage dish? Green beans with bacon and vinegar? (except you already have the pulled pork).

Baked beans, slaw, potato salad - all would be good with pulled pork.

This Claremont Salad recipe is colorful, healthy, easy to make, and keeps well:

Claremont Salad

1 medium head cabbage, shredded
2 cucumbers, thinly sliced
3 carrots, thinly sliced
1 Bermuda onion, thinly sliced
3/4 cup distilled white vinegar
3/4 cup white sugar
1/2 cup vegetable oil
4 tablespoons water
3 teaspoons salt

1. Combine the cabbage, cucumbers, carrots and onion in a large bowl.
2. In a small bowl, whisk together the vinegar, sugar, oil, water and salt. Pour over the cabbage mixture, toss to coat and refrigerate for at least 12 hours. Drain excess liquid before serving.

I would suggest baked beans too but I hate them :-) however, with what you have already- cheese, starch, salad greens and corn-, a simple fresh fruit salad would be nice.

If not bourbon baked beans how about Napa Slaw:

Napa Coleslaw

NOODLE MIX
3 packages original flavor Ramen noodles -- crushed
4 tbls black sesame seeds
8 oz sliced almonds
ý stick melted butter

THE DRESSING
1 c. peanut oil
2 tsp. soy sauce
1 c. sugar
1/2 c. rice vinegar
1/2 tsp. salt
2 flavor packets from the Raman noodles

THE ASSEMBLY
Napa cabbage (Bok Choy) shred entire head for a party
1 bunch green onions thinly sliced
The Noodle Mix
The Dressing

FOR NOODLE MIX: Combine to coat with butter and heat in 300F oven for approximately 15-20 minutes, watching that the mixture does not get too brown. Cool. It keeps well in a zip-lock.

FOR THE DRESSING: Combine and blend well. I use the stick blender.

FOR THE ASSEMBLY: Make all components separately the day before. When ready to serve, combine cabbage, dressing, and noodle mix and toss.

OPTION: Grilled chicken can be added to the salad to make a main course.

Thanks all - I should have mentioned cole slaw, that's a definite for the sandwiches. Sounds like baked beans gets the vote here. I was hesitant because I mix bbq sauce into my pulled pork so it seems like a lot of bbq sauce flavors. But I'll try to talk myself into it!

Corn on the cob!

Pulled pork puff pastry sandwich, baked beans on cole slaw.

dcarch

Corn on the cob...if it were July or August! Actually I got an email suggestion for a corn side that I think I'll use in place of the maque choux. Or a combination of the two. Just "something" to dress up the frozen corn.

dcarch - That dish looks familiar, is it the one you made as an inspiration for someone entering a cooking contest? How did he or she do? I can assure you my presentation will be a lot more mundane!

How about cornbread casserole? I've made this a few times recently and it received rave reviews (especially given the minimal effort it requires). It goes really well with pulled pork or Chili. The usual recipe calls for a can of whole kernel corn but I can't bring myself to buy or use canned corn, so I use a can of frozen sweet corn instead.

Cornbread Casserole

1 stick butter
1 cup sour cream
2 large eggs
1 15oz can creamed corn
1 15oz can frozen sweet corn
1 box Jiffy Corn Muffin Mix

Preheat oven to 350 deg F

Melt butter in 13x9 glass baking dish
add all other ingredients stir until well mixed
bake for 50-60 minutes

How about the following recipe for corn chowder salad from Food and Wine? I have made this several times and it's always a big hit. I use frozen corn when fresh corn isn't in season. And when I had vegetarians to dinner, I took out the bacon and used a spoon or two of miso. Add one tablespoon at a time, and taste. DH said he didn't miss the bacon at all. The vegetarians finished off the whole dish, preferring it to the grilled swordfish with lemon-caper-chive sauce! I've made this ahead and served at room temperature.

Warm Corn Chowder Salad with Bacon and Cider Vinegar
1. 4 thick slices of bacon (4 ounces), cut crosswise 1/2 inch thick
2. 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
3. 2 red bell peppers, cut into 1/2-inch dice
4. 8 ears of corn, kernels removed
5. 1 medium red onion, thinly sliced
6. 1/4 cup cider vinegar
7. 1/4 teaspoon crushed red pepper
8. Salt
1. In a large skillet, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain.
2. Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the potatoes and cook over moderate heat until they start to brown, about 3 minutes. Stir and cook for about 2 minutes longer, until almost tender. Add the diced red peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes. Add the corn kernels and cook, stirring, until heated through, about 3 minutes.
3. Transfer the vegetables to a large bowl and stir in the onion, cider vinegar, crushed red pepper and bacon. Season the salad with salt and serve.

I'd go for contrast, so something with crunch and bright color and astringency. Vinegared cooked yellow beets, pickled stuff, quinoa and corn and nut salad, stuff like that. All make ahead.

Had our first fresh corn on the cob of the year for dinner last night. Very good!

We like sweet potato fries with pulled pork. You could also roast sweet potato chunks, bake whole sweet potatoes or make a casserole.

This post was edited by deee on Sat, Mar 9, 13 at 9:09

Turnip greens are healthful and a nice contrast. I would serve turnip greens and also baked beans.

Jim