Big Pig Recipe
Slow roasted pulled pork, homemade southern slaw, Old Forester BBQ sauce. On a brioche bun, pickles on side
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Ingredients
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Pulled Pork
Southern Slaw
BBQ Sauce
To Serve
Method
Pulled Pork
- 1
Prepare the Pork
In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create a dry rub.
- 2
Rub the Pork
Rub the spice mixture all over the pork shoulder. Make sure to cover all sides. Cover with plastic wrap and let it marinate in the refrigerator for at least 4 hours, preferably overnight.
- 3
Preheat the Oven
Preheat your oven to 300°F (150°C).
- 4
Cook the Pork
Place the pork shoulder in a roasting pan. Pour the apple cider vinegar and water around the pork. Cover the pan with foil and roast for about 6-8 hours, or until the meat is tender and easily pulls apart with a fork.
- 5
Shred the Pork
Once cooked, remove the pork from the oven and let it rest for about 20 minutes. Using two forks, shred the pork into bite-sized pieces.
Southern Slaw
- 6
Prepare the Vegetables
In a large mixing bowl, combine shredded cabbage and grated carrots.
- 7
Make the Dressing
In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 8
Combine and Chill
Pour the dressing over the cabbage and carrots. Toss until well combined. Refrigerate for at least 30 minutes before serving to let flavors meld.
BBQ Sauce
- 9
Combine Ingredients
In a medium saucepan, combine Old Forester bourbon, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper.
- 10
Simmer the Sauce
Bring the mixture to a simmer over medium heat. Cook for 15-20 minutes, stirring occasionally until the sauce thickens slightly.
To Serve
- 11
Assemble the Sandwich
Place a generous amount of pulled pork on the bottom half of a brioche bun. Top with southern slaw and drizzle with BBQ sauce.
- 12
Serve
Serve with pickles on the side.