Bbq Pulled Pork Recipe

Prep and rub

Trim excess fat from the pork shoulder, leaving a thin layer for flavor. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne. Rub the pork all over with olive oil, then press the dry rub onto the meat evenly.

Sear (optional)

Heat a large heavy skillet over medium-high heat. Sear the pork shoulder on all sides 2–3 minutes per side until browned. This step adds flavor but can be skipped if short on time.

Braise

Place the pork in a slow cooker or a deep ovenproof pot. Whisk together apple cider vinegar, stock and yellow mustard and pour around the pork (not directly over the rub to avoid washing it off). If using a slow cooker, cover and cook on low for 8 hours or high for 4–5 hours until meat is fall-apart tender. If using an oven, cover tightly and roast at 300°F (150°C) for about 4–5 hours until tender.

Shred and finish

Remove pork to a cutting board and let rest 10 minutes. Using two forks or meat claws, shred the meat into bite-sized pieces, discarding large bits of fat. Skim fat from the braising liquid if desired. Add 1/2 to 1 cup of the cooking liquid back to the shredded pork to keep it moist, and mix well. Taste and adjust seasoning with salt and pepper as needed.

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, hot sauce and salt in a small saucepan. Bring to a low simmer over medium heat, stirring frequently. Reduce heat and simmer gently 8–10 minutes until slightly thickened. Taste and adjust for sweetness, acidity or heat. Reserve about 3/4 cup for tossing with pulled pork and keep the remainder for serving.

To finish the pork: pour 1/2 to 3/4 cup of warm BBQ sauce into the shredded pork and toss until evenly coated. Add more sauce if you prefer saucier sandwiches.

In a large bowl combine shredded green cabbage, shredded red cabbage and grated carrot.

In a separate small bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed (if using), salt and black pepper until smooth.

Pour dressing over the cabbage mixture and toss to coat evenly. Chill at least 30 minutes for flavors to meld. Taste and adjust seasoning before assembling sandwiches.

Lightly butter the inside of each hoagie roll if desired. Heat a skillet over medium heat or preheat broiler. Toast rolls butter-side down in the skillet 1–2 minutes until golden, or place under broiler for 30–60 seconds watching closely.

Fill each toasted roll with a generous portion of BBQ pulled pork (about 6–8 oz per sandwich). Top with 1/3 to 1/2 cup of coleslaw, and drizzle extra BBQ sauce on top if desired.

Serve immediately with extra sauce on the side.