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Recipe

Perfect pulled pork and coleslaw

Perfect pulled pork and coleslaw

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12 servings Easy
5.0 2
(2)
Total:
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Ingredients (4)

  • 5 - 6 LB Pork Shoulder (bone in fat cap on) Egg bread or buns Dry Rub 1/4 cup mustard 1 tbsp of each, smoked paprika, chile pepper, 5 spice, 2 tbsp maldon salt, 1/2 tbsp black pepper
  • 1/4 cup vegetable oil 1 onion - finely diced 6 garlic cloves finely diced 2 cups ketchup (or use strained tomato and white vinegar) 1/4 cup of brandy (or any amber liquor; rum, cognac..bourbon) 1/4 cup cane sugar 1/2 cup molasses 1/2 cup brown sugar 1/4 cup mustard (mix them if you can, 1/2 yellow, 1/2 old smokey or maple dijon) 2 tbsp chinese 5 spice (you can use a mix of ground cloves, anise, fennel, pepper, or allspice if you don't have 5 spice) 2 cups water
  • Coleslaw 1/2 cabbage 2 carrots 1/2 red onion
  • Dressing for coleslaw 1/4 cup cider vinegar 1 tbsp dijon 1/2 lemon (juice) 1 - 2 tbsp smoked or hot paprika 1 tbsp cumin 1/4 cup cane sugar 1 cup sour cream 1/2 cup real mayo 1 - 2 garlic cloves salt and pepper to taste

Summary

This is incredible pulled pork and coleslaw.

Instructions

  1. 1Grind together the dry rub ingredients and rub onto the pork. Refrigerate for as long as you can (overnight).
  2. 2Put the roast in a cast iron or dutch oven @ 275 (F) for 5 hours.
    Remove roast, remove fat layer, shred the pork into strands.
  3. 3Barbecue Sauce:
    Heat the oil and sweat the onion and garlic, remove from heat and add all the other ingredients, simmer for 30 minutes.
  4. 4Place shredded pork into the sauce you made above and return to oven for 1– 2 hours.
  5. 5Pulled pork–done.
  6. 6Coleslaw:
  7. 7Chop 1/2 a cabbage
    Chope 2 carrots (strands)
    Chop 1/2 red onion
  8. 8Mix together
    1/4 cup cider vinegar
    1 tbsp dijon
    1/2 lemon (juice)
    1–2 tbsp smoked or hot paprika
    1 tbsp cumin
    1/4 cup cane sugar
    1 cup sour cream
    1/2 cup real mayo
    1–2 garlic cloves
    salt and pepper to taste
  9. 9Toss the dressing with the cabbage and let rest for 1/2 hour in the fridge.
  10. 10Slice eggbread place generous serving of pork on bun, top with coleslaw
  11. 11Enjoy.
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