Pulled Pork

  This is pulled pork extraordinaire! Tender, sweet savory pork, piled high on a soft bun with a coleslaw topping! This recipe is foolproof and easy. Remember to start the day before so your roast can sit overnight in the fridge and soak all the goodness of the rub. Great for a party!

Ingredients:
Feeds 12 – 14 people

  • 3 Tbs of liquid smoke
  • 1/2 cup of yellow or Dijon mustard
  • 1 pork butt roast, 7 – 8 lbs

    Dry Rub

  • 1 tsp of granulated garlic or garlic powder
  • 1 tsp of onion powder
  • 1 tsp of salt
  • 1 tsp of pepper
  • 1 tsp of paprika
  • 1/2 cup of brown sugar

    BBQ Sauce

  • 1 1/2 bottles of good bbq sauce
  • 2 Tbs of cider vinegar
  • 1 Tbs of brown sugar
  • 1 heaping tsp of yellow or Dijon mustard
  • 1 Tbs of brown sugar
  • 1/2 tsp of granulated garlic
  • 1/2 tsp of pepper
  • 1/4 cup of pork drippings, optional

    Cole slaw

  • 1 – 14 oz bag of slaw mix
  • 1/2 of a red onion, chopped
  • 1 cup of Mayo
  • 1 tsp of mustard
  • 2 Tbs of cider vinegar
  • 1 1/2 Tbs of sugar
  • 1 tsp of celery seed
  • 1/2 tsp of salt
  • 1/2 tsp of pepper

Directions:
Preheat oven to 300°

Begin by prepping your butt roast: Trim some of the fat from the top, anything that is heavy or loose, leave the fat “cap” on the bottom side. Place the roast in a large roasting pan. Make 3 deep incisions in the roast to allow the mustard and spice rub to penetrate.DSC03477Working just on the top side, sprinkle over the liquid smoke and then rub on the mustard.DSC03479DSC03480Mix all spice rub ingredients in a small bowl and then sprinkle on the roast and press in firmly with your fingers.DSC03484Cover with plastic or foil and refrigerate overnight if you can or at least 2 hours.
Before baking, bring the roast to room temperature, then place in the oven, on the middle rack and bake for 6 hours.
While the roast is cooking, make your bbq sauce and your slaw.
For the sauce, just combine all sauce ingredients in a saucepan, stir and cook for 5 minutes or so. When the roast is done, add in about 1/4 cup of the drippings to your sauce *optional
For your slaw, Place the slaw mix and the red onion in a large bowl. Mix all dressing ingredients in a small bowl and stir to combine. Pour 3/4 of the dressing over the slaw and give it a good stir, let the slaw rest in the fridge for at least an hour, longer is better, stir again and add the remaining dressing if needed.DSC03512DSC03516Back to the pork, remove it from the oven and let cool enough to handle. Place it on a cutting board and using a fork, shred the pork and remove any visible fat. After shredding, get in there with your hands, feel around for the fat and remove it.DSC03521Add some of the dripping to your sauce and heat through. Place the pork in a large pot and pour in the bbq sauce, stir well to combine. If you’d like to heat it up before serving, place the pot on the stove top over medium heat, stir and heat thru.That’s it! Time to eat! Warm your buns, pile on the pork and top with slaw!DSC03531

 

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Comments

  1. Leave a Reply

    Nick Just
    April 14, 2016

    🙂 It turned out great. I had to as library a little on the Cole slaw, ( no celery seed ) but, the Caraway seed was interesting. Overall, a great recipe.

    • Leave a Reply

      RUTH GUERRI
      April 14, 2016

      So happy you liked it Nick! I think caraway is a good addition! Good job!

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