Labor Day Barbecue Ideas

Summer passes in the blink of an eye. Before this glorious season slips away, why not celebrate with friends and family. We’ve put together a few simple and delicious recipes, using some Salt Cellar favorites to get you started. Our make-ahead Fridge pickles and slow-cooker pulled pork are perfect for Labor Day weekend, or any end of summer gathering, and leftovers (if there are any!) make a perfect back to school lunch.

Sriracha fridge pickles are a great way to use up the abundance of veggies you’ve grown over the summer. Use Cauliflower, carrots, cucumbers, onions, peppers, whatever you’ve got! Our Sriracha infused sea salt is made with the flavor of the same spicy, sun-ripened chilies used in the world-famous sauce, and adds the perfect touch of spice and salt to these delicious pickled veggies.

  Sriracha Fridge-Pickled Veggies Ingredients
  • Mixed fresh vegetables (cauliflower, cherry tomatoes, pearl onions, peppers, cucumbers)
  • 1 cup distilled white vinegar
  • 2 cups sugar
  • 3 tablespoons Salt Cellar Sriracha Infused Sea Salt
  • 1/2 teaspoon celery seeds
  How to Make:
  • Cut veggies into bite sized pieces if needed
  • Combine the vinegar, sugar, Sriracha infused sea salt, and celery seeds in a bowl or mixing bowl with a pour spout
  • Place the veggies in mason jars or leave in a bowl
  • Pour the liquid mixture onto the veggies or add to the mason jars
  • Place in the refrigerator for a few days and enjoy
  Slow Cooker Pulled Pork with X-Bold Smoked Sea Salt

This delicious pulled pork is easy to prepare, and cooks in a slow-cooker maximum flavor. We used our X-Bold smoked sea salt. This salt is perfect for infusing flavor into otherwise standard dishes, and can be used with nearly any ingredients. We like it for our pulled pork because it of it adds a bold, smoky taste that adds to the flavor of your favorite barbecue sauce.

  Ingredients
  • 3 tablespoons light brown sugar
  • 2 Teaspoons X-Bold Smoked Sea Salt
  • 1 teaspoon mustard powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Black Pepper
  • 1 3-to-4-pound boneless pork shoulder, trimmed of excess fat
  • 2 teaspoons vegetable oil
  • 1/2 cup apple cider vinegar, plus more to taste
  • 3 tablespoons tomato paste
  • Barbecue sauce and buns for serving
  Directions

Combine 1 tablespoon brown sugar, X-Bold Sea Salt, mustard powder, cumin, and black pepper in a small bowl. Rub the spice mixture all over the pork.

Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.

Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.

Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with Salt Cellar Himalayan Crystal salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste.

Serve on buns with barbecue sauce and Salt Cellar Sriracha pickled fridge veggies.