GOOD COOKING / ABBY MANDEL : Fuss-Free Fall Feast

Preparing Sunday-night supper for family and friends is a wonderful way to end a fall weekend. Rather than grilling, which takes last-minute attention and fuss even with the simplest fare, I prefer to have the entire meal under wraps. Then I can relax and enjoy the pleasure of entertaining my guests.

These pulled pork sandwiches fit the bill. The braised pork becomes meltingly tender and falls off the bone as it cooks slowly in a sauce enriched with chipotle chiles, which add smokiness.

The rest of the supper? A tasty Creole cole slaw, plates of dill pickles and sliced tomatoes. For dessert, Bittersweet Pecan Pie bars and a bowl of ripe pears. Chilled beer and cider work well with the menu.

Slow-Cooked Pulled Pork

Active Work Time: 30 minutes * Total Preparation Time: 4 hours 30 minutes

Start with 2 teaspoons of pureed chipotles and add more after you’ve tasted the sauce as it’s reheating; once it’s too hot, its heat is impossible to diminish.

2 tablespoons oil

1 teaspoon salt

1 teaspoon freshly ground pepper

1 (4-pound) center loin bone-in pork roast, trimmed of all but thin layer of fat

1 1/2 tablespoons minced garlic

1 large onion, minced (about 2 1/2 cups)

2 small stalks celery, minced (about 1 cup)

1 1/2 teaspoons chile powder

1 teaspoon ground cumin

1 1/2 teaspoons sugar

2 cups low-sodium chicken broth

1 to 2 canned chipotles in adobo sauce, pureed

1/4 cup chili sauce

8 to 10 hamburger buns

Bottled hot sauce

* Heat oil in heavy stove-top casserole over medium-high heat. Rub salt and pepper over surface of pork. Brown roast on all sides, 10 to 15 minutes, then set aside. Add garlic, onion, celery, chile powder, cumin and sugar to casserole. Cook over medium heat, stirring often, until heated through, about 4 minutes; do not burn. Add broth, chipotles and chili sauce. Stir well. Add pork; bring to boil.

* Cover and cook in 275-degree oven for 4 hours, turning halfway through cooking.

* Transfer pork to cutting board. Trim any remaining fat. Cut pork in half crosswise; use your fingers or 2 forks to pull pork apart, discarding bones. Skim any fat from sauce; heat to boiling on stove. Taste and adjust seasonings and chipotle. Add pulled pork. (Can be used immediately or refrigerated for 1 day or frozen.) Cook over medium-low heat, covered, until hot, about 15 to 20 minutes. Use tongs to mound pork on warm buns; pass pan sauces and hot sauce separately. Serve warm.

8 to 10 servings. Each of 10 servings: 525 calories; 734 mg sodium; 95 mg cholesterol; 34 grams fat; 23 grams carbohydrates; 29 grams protein; 0.26 gram fiber.

Creole Cole Slaw

Active Work and Total Preparation Time: 20 minutes plus 2 hours chilling

3/4 cup light mayonnaise

1/4 cup minced Italian parsley

2 tablespoons cider vinegar

1 tablespoon sugar

1 tablespoon Creole or Dijon mustard

1 teaspoon celery seeds

1/8 to 1/4 teaspoon hot pepper sauce

1 cabbage, quartered, cored and thinly sliced

1/2 cup thinly sliced green onions

1/2 cup diced celery

1 to 2 tomatoes, peeled, seeded and diced (about 1/2 cup)

* Combine mayonnaise, parsley, vinegar, sugar, mustard, celery seeds and hot pepper sauce in large bowl.

* Add cabbage, onions, celery and tomato. Mix slaw; make sure dressing evenly coats vegetables. Chill at least 2 hours or as long as 6 hours. Before serving, stir well and adjust seasonings.

8 servings. Each serving: 139 calories; 159 mg sodium; 0 cholesterol; 8 grams fat; 16 grams carbohydrates; 3 grams protein; 1.80 grams fiber.

Bittersweet Pecan Pie Squares

Active Work Time: 30 minutes * Total Preparation Time: 1 hour 15 minutes plus 3 hours chilling

Rich and sweet, these squares can be cut quite small if so desired.

CRUST

1 1/2 cups flour

1/4 cup sugar

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) butter, diced and chilled

* Process flour, sugar, salt and butter in food processor until butter is size of small peas and mixture is dry and crumbly. Transfer to 9-inch square pan and pat crumbs into bottom and 1/2-inch up sides. Bake at 350 degrees until crust is light brown, about 25 minutes. Cool 20 minutes.

FILLING

1 1/2 cups pecans

4 ounces bittersweet chocolate, coarsely chopped (about 1 cup)

2/3 cup brown sugar, lightly packed

1/3 cup maple syrup

1 egg

2 tablespoons butter, melted

1 teaspoon vanilla extract

1/8 teaspoon salt

* Spread pecans in single layer in baking pan. Bake at 350 degrees until lightly browned and fragrant, about 7 to 8 minutes. Coarsely chop then set aside.

* Sprinkle chocolate evenly over crust. Mix brown sugar, syrup, egg, butter, vanilla and salt in food processor or with mixer until smooth. Mix in pecans. Pour over chocolate.

* Bake at 350 degrees until filling is browned and no longer jiggles in the center when pan is gently shaken, about 40 minutes. Cool completely, then refrigerate several hours or overnight until firm enough to cut. Cut into 24 pieces.

24 (2x1-inch) squares. Each square: 192 calories; 110 mg sodium; 27 mg cholesterol; 13 grams fat; 20 grams carbohydrates; 2 grams protein; 0.20 gram fiber.