This Southern fave serves up a great sandwich alternative to deli meat.
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
12 hamburger buns
1 batch Spicy Slaw (recipe follows)
For the dry rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
For the cider vinegar barbecue sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight covered in the refrigerator.
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F. (As an alternate cooking method, place pork in a crock pot on low heat for 6-8 hours).
For the barbecue sauce: Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take two forks and "pull" the meat to form shreds. Using two forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour half of the sauce on the shredded pork and mix well to coat.
To serve, spoon the pulled pork mixture onto the bottom half of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.
Makes 12 servings
A great side dish for pulled pork, turn up the heat and serve it up nice and spicy!
1 head napa or Savoy Cabbage, shredded
4 carrots, shredded
2 Granny Smith apples, cored but not peeled, and thinly sliced
1 medium red onion, thinly sliced
For the dressing:
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
3/4 cup mayonnaise
Juice of 1 lemon
Kosher salt and freshly ground black pepper
Leaves from 1 bunch of fresh mint, for garnish
Throw the cabbage, carrots, apples, onion, and pecans into a large mixing bowl. Mix ingredients well with hands and set aside. In a small bowl, stir together the mustard, sugar, cayenne, cumin, mayonnaise, and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss to coat. Taste again for seasoning, then mound onto a platter and garnish with mint leaves.
Makes 6-8 servings