BBQ Pulled Pork Sandwich with ColeslawPublished on 04 Apr 2016
Whenever I make these pulled-pork & coleslaw sandwiches they are always eaten quickly and never not enjoyed.
Coleslaw and bbq-flavoured pork is a great combination since the tanginess of the coleslaw cuts through the fattiness of the pulled pork, and that on a bun is rather tasty.
Slow-Cooked BBQ Pork
One of the best things you can do with a pork shoulder or butt (if you’re not in possession of a smoker) is to slow cook it. You coat it, as you would when you smoke one, and cook it low-and-slow in your oven for many hours.
|Prep Time||5-10 minutes|
|Wait Time||1-12 hours|
|Cook Time||6-8 hours|
|Special Equipment||enamelled cast iron pot with lid (like this)|
|3 kg (6 lb)||pork butt or shoulder||if it has a thick layer of fat –the fat cap– remove 80% of it|
|3 tablespoons||sweet paprika||feel free to use a little smoked or hot paprika if you have it|
|2 tablespoons||chili powder||–|
|2 tablespoons||garlic powder||–|
|2 tablespoons||onion powder||–|
|1 teaspoon||ground black pepper||–|
|1/2 teaspoon||cayenne pepper||–|
|1/2 teaspoon||chipotle pepper powder||–|
- Combine the dry rub ingredients in a bowl.
- Thoroughly coat the pork butt/shoulder with the dry rub and, well, rub it in.
- Wrap in plastic wrap (or put in an air-tight container) and refrigerate for at least an hour or overnight for the rub to penetrate.
- Retrieve the pork butt/shoulder after its sojourn in the fridge and place it in your heavy pot.
- Cover and place in a 200°F oven. Slow cook for 6-8 hours.
- Next shred the pork by pulling it apart with a couple forks. Do this in the pot so it remains in its rendered juices.
- Cover until ready to eat.
This is a quick and tangy all-purpose BBQ sauce.
|1/4 cup||white vinegar||–|
|1/4 cup||dark brown sugar||–|
|1 tablespoon||Worcestershire sauce||–|
|1 teaspoon||chili powder||–|
|1/2 teaspoon||dry mustard||–|
|1/4 teaspoon||cayenne pepper||–|
- Combine all ingredients in a small pot, heat it to just before boiling.
- Reduce heat and let cool before refrigerating.
When bottled, this sauce will keep for about a month in your fridge.
This is a quick & easy coleslaw recipe made with shredded cabbage and carrot.
|~3 tablespoons||sour cream||–|
|~2 tablespoons||white sugar||–|
|~1 tablespoon||white vinegar||–|
|~1 teaspoon||yellow mustard||–|
|~1/2 teaspoon||hot sauce||such as sriracha|
|~1/2 teaspoon||ground black pepper||–|
- Mix all the ingredients in a large bowl.
- Cover and refrigerate for at least 15-20 minutes before eating.