Pulled Pork Recipe
bourbon bbq, bread & butter pickles, coleslaw, brioche roll
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Ingredients
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Pulled Pork
Bread & Butter Pickles
Coleslaw
Brioche Roll
Method
Pulled Pork
- 1
Prepare the Pork
Rub the pork shoulder with onion powder, garlic powder, smoked paprika, salt, and black pepper. Ensure the pork is evenly coated with the spices.
- 2
Cook the Pork
Place the seasoned pork shoulder in a slow cooker. Pour bourbon and barbecue sauce over the pork. Cover and cook on low for 8 hours or until the pork is tender and easily shredded.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred using two forks. Return the shredded pork to the slow cooker, mix it with the juices, and let it warm for an additional 30 minutes.
Bread & Butter Pickles
- 4
Prepare the Pickles
In a large bowl, mix sliced cucumbers and onions with salt. Let it sit for about 1 hour to draw out moisture.
- 5
Make the Brine
In a saucepan, combine white sugar, apple cider vinegar, mustard seeds, and turmeric. Bring to a boil, then lower the heat and let it simmer for 5 minutes.
- 6
Coleslaw
- 7
Prepare the Vegetables
In a large mixing bowl, combine shredded cabbage and shredded carrot.
- 8
Make the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until well combined.
- 9
Combine Slaw and Dressing
Pour the dressing over the cabbage and carrot mixture. Toss until all vegetables are coated. Refrigerate for at least 30 minutes before serving.
Brioche Roll
- 10
Prepare the Rolls
Slice the brioche rolls in half and lightly toast them if desired. They can be served warm or at room temperature.