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Pulled Pork Barbecue Recipe

Name: Bud's at Silver Runs Pulled Pork Barbecue Recipe
Cook time: 5 h
Total time: 5 h
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs pork shoulder (Boston butt), boneless; 2 tbs kosher salt; 1 tbs black pepper, freshly ground; 2 tbs brown sugar, packed; 1 tbs smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp cayenne pepper; 2 tbs yellow mustard; 1 cup apple cider vinegar; 1 cup chicken or pork stock (or water); 1 cup barbecue sauce (your favorite); 1 tbs olive oil; 3 cups green cabbage, shredded; 1 cup red cabbage, shredded; 1 cup carrot, julienned or shredded; 3 tbs mayonnaise; 1 tbs apple cider vinegar; 2 tbs sour cream; 1 tsp Dijon mustard; 1 tsp sugar; 0.5 tsp celery seed; 0.5 tsp salt; 0.25 tsp black pepper; 6 each Kaiser rolls; 3 tbs butter, softened (for toasting rolls); 6 servings lettuce (L), tomato (T), onion (O) - sliced; 12 slices pickles (optional)

Inspired by Bud's at Silver Run

Time5h

Serves6

Southern style pulled pork topped with creamy coleslaw served on grilled Kaiser served with LTO

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Ingredients

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Pulled Pork

3 lbs pork shoulder (Boston butt), boneless

2 tbs kosher salt

1 tbs Black pepper, freshly ground

2 tbs brown sugar, packed

1 tbs Smoked paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Cayenne pepper

2 tbs yellow mustard

1 cup Apple cider vinegar

1 cup chicken or pork stock (or water)

1 cup barbecue sauce (your favorite)

1 tbs olive oil

Creamy Coleslaw

3 cups green cabbage, shredded

1 cup red cabbage, shredded

1 cup carrot, julienned or shredded

3 tbs Mayonnaise

1 tbs Apple cider vinegar

2 tbs Sour cream

1 tsp Dijon mustard

1 tsp sugar

1/2 tsp celery seed

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Assembly & Sides

6 each Kaiser rolls

3 tbs butter, softened (for toasting rolls)

6 servings lettuce (L), tomato (T), onion (O) - sliced

12 slices pickles (optional)

Method

Pulled Pork

Prepare pork and spice rub

Pat the pork shoulder dry with paper towels. Mix kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder and cayenne in a small bowl. Rub the yellow mustard over the pork (this helps the rub adhere), then coat the pork evenly with the spice mixture, pressing it into the meat.

Sear (optional)

Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. When shimmering, sear the pork on all sides until browned, about 3–4 minutes per side. This develops flavor but can be skipped if short on time.

Braise

Preheat oven to 300°F (150°C). Place the seared pork in the pot (or a roasting pan) fat-side up. Pour in apple cider vinegar and stock (or water) around the meat (not over the rub). Cover tightly with a lid or foil. Transfer to oven and braise until the pork is fork-tender and pulls apart easily, about 3.5 to 4 hours for a 3 lb piece. Internal temp should reach ~195–205°F for best shredding.

Shred and finish with barbecue sauce

Remove pork to a cutting board and let rest 10 minutes. Using two forks (or meat claws), shred the meat into bite-sized strands, discarding any large pieces of fat. Skim any fat from the pan juices, then stir 1/2 cup of the pan liquid into the shredded pork to keep it moist. Mix in the barbecue sauce, adding more to taste (start with 1 cup total as listed). Keep warm until assembly; you can return to low heat in the pot for 10–15 minutes to meld flavors.

Creamy Coleslaw

Make slaw

In a large bowl combine shredded green cabbage, red cabbage and shredded carrot. In a separate small bowl whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery seed, salt and black pepper until smooth. Pour the dressing over the cabbage mixture and toss until evenly coated.

Rest

Cover and refrigerate for at least 20 minutes to let flavors marry. Taste before serving and adjust salt, pepper or vinegar if needed. Keep chilled until assembly.

Assembly & Serve

Prepare rolls and LTO

Halve Kaiser rolls and lightly butter cut sides. Heat a large skillet or grill pan over medium heat. Toast buttered cut sides until golden brown, about 1–2 minutes. Layer lettuce, tomato slice and onion slice on the bottom half of each roll (this is the LTO).

Build sandwiches

Pile about 1/2 cup (roughly 4–5 oz) of warm pulled pork onto each prepared bottom roll. Top the pork with about 1/3 cup of creamy coleslaw (or to taste). Add pickles if using. Set the toasted top roll on the sandwich.

Serve

Serve immediately while pork is hot and rolls are crisp. Provide extra barbecue sauce and additional coleslaw on the side if desired.