Bbq Pork Recipe
House roast pulled pork BBQ on a Kaiser roll with cole slaw.
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Ingredients
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Pulled Pork
Cole Slaw
Assembly
Method
Pulled Pork
- 1
Prepare the rub
In a small bowl combine kosher salt, black pepper, brown sugar, paprika, garlic powder, onion powder and chili powder. Mix thoroughly to make an even dry rub.
- 2
Season pork
Pat the pork shoulder dry with paper towels. Rub the vegetable oil all over the pork, then evenly coat the entire surface with the dry rub, pressing it into crevices. Let rest at room temperature for 30 minutes or refrigerate up to overnight for stronger flavor (if refrigerating, bring to room temperature for 30–60 minutes before cooking).
- 3
Sear (optional)
Preheat a large Dutch oven or heavy pot over medium-high heat. Add a little oil and sear the pork on all sides until browned (3–4 minutes per side). This step adds flavor but can be skipped if using a slow cooker or oven without searing.
- 4
Braise the pork
Add the quartered onion, apple cider vinegar, stock and liquid smoke (if using) to the pot around the pork. Bring to a simmer, then cover and transfer to a 300°F (150°C) oven for 3.5–4.5 hours, or until the pork is fork-tender and easily pulls apart. Alternatively: cook on low in a slow cooker for 8 hours or high for 5 hours until fork-tender.
- 5
Shred and sauce
Remove the pork to a rimmed pan and let rest 10 minutes. Reserve 1/2 cup of the braising liquid. Using two forks or meat claws, pull the pork into shreds, discarding excess fat and large pieces of connective tissue. Mix in the reserved braising liquid and 1 to 1 1/2 cups of BBQ sauce (taste and add more if desired) until the meat is moist and saucy. Keep warm.
Cole Slaw
- 6
Make dressing
In a mixing bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed (if using), salt and black pepper until smooth and slightly emulsified.
- 7
Combine vegetables
Place shredded cabbage and grated carrot in a large bowl. Pour the dressing over the vegetables and toss until evenly coated. Taste and adjust seasoning with salt, pepper or a little more vinegar or sugar if desired.
- 8
Chill
Cover and refrigerate the slaw for at least 30 minutes to let flavors meld. Can be made up to 24 hours ahead; drain any excess liquid before assembling sandwiches.
Assembly
- 9
- 10
Build sandwiches
Place a generous portion (about 4–5 oz) of the warm pulled pork on the bottom half of each toasted roll. Spoon an additional tablespoon of BBQ sauce over the meat if desired. Top the pork with a heaping 1/2 cup of coleslaw, then place the top roll. Serve immediately with extra BBQ sauce on the side.
- 11
Serving and storage
Makes 8 sandwiches. Leftover pulled pork keeps in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently in a covered pan with a splash of water or reserved braising liquid and additional BBQ sauce to restore moisture.