Perfect pulled pork and coleslaw Recipe
This is incredible pulled pork and coleslaw.
- 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
- Grind together the dry rub ingredients and rub onto the pork. Refrigerate for as long as you can (overnight).
- Put the roast in a cast iron or dutch oven @ 275 (F) for 5 hours.
Remove roast, remove fat layer, shred the pork into strands.
- Barbecue Sauce:
Heat the oil and sweat the onion and garlic, remove from heat and add all the other ingredients, simmer for 30 minutes.
- Place shredded pork into the sauce you made above and return to oven for 1– 2 hours.
- Pulled pork–done.
- Chop 1/2 a cabbage
Chope 2 carrots (strands)
Chop 1/2 red onion
- Mix 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
- Toss the dressing with the cabbage and let rest for 1/2 hour in the fridge.
- Slice eggbread place generous serving of pork on bun, top with coleslaw
Member recipes are not tested by the CHOW food team.