Panamaniac's Pulled Pork Recipe
Slow roasted barbecued pork in our one-of-a-kind BBQ sauce, secret spices from the Panamaniacs, topped with house slaw.
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Ingredients
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Pork
BBQ Sauce
House Slaw
Method
Preparing the Pork
- 1
Seasoning the Pork
In a small bowl, combine salt, black pepper, garlic powder, onion powder, paprika, and cumin. Rub this spice mix all over the pork shoulder, ensuring it is evenly coated.
- 2
Slow Roasting the Pork
Place the seasoned pork shoulder in a slow cooker or a roasting pan. Cover and cook on low for 8-10 hours, or until the pork is tender and shreds easily with a fork.
Making the BBQ Sauce
- 3
Mixing the Sauce
In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, hot sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Heat over medium heat, stirring until the sugar dissolves and the sauce is smooth.
- 4
Simmering the Sauce
Bring the sauce to a simmer and cook for about 10-15 minutes, allowing the flavors to meld. Remove from heat and set aside.
Preparing the House Slaw
- 5
Mixing the Slaw
In a large bowl, combine shredded cabbage and carrots. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage and carrots and toss to coat evenly.
- 6
Chilling the Slaw
Cover the slaw and refrigerate for at least 30 minutes to let the flavors meld.
Final Assembly
- 7
Shredding the Pork
Once the pork is done cooking, remove it from the slow cooker or roasting pan. Use two forks to shred the pork into bite-sized pieces.
- 8
Combining the Dish
Mix the shredded pork with the prepared BBQ sauce, ensuring it is well coated. Serve the pulled pork on a bun and top with house slaw.
