Rib-less® Dinner Recipe

Prep and rub

Trim excess silver skin and heavy fat from the pork shoulder, leaving some fat for flavor. Pat dry with paper towels. In a small bowl combine kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and smoked paprika. Rub vegetable oil over the pork, then massage the dry rub all over the meat, pressing to adhere. Let rest at room temperature for 30 minutes or refrigerate up to overnight.

Sear (optional)

Preheat oven to 300°F (150°C). In a large heavy ovenproof Dutch oven or roasting pan, heat 1 tablespoon oil over medium-high heat on the stovetop. Sear the pork on all sides until golden brown, about 3–4 minutes per side. Remove pork and set aside.

Braise

Pour apple cider vinegar and chicken broth into the pot, scraping up any browned bits. Add Worcestershire sauce and liquid smoke if using. Return pork to the pot, fat side up. Cover tightly with lid or foil. Transfer to the oven and braise until very tender and falling apart, about 3½ to 4 hours (internal temp ~195–205°F). Alternatively use a slow cooker on low for 8 hours with the same liquids.

Shred and finish

Remove pork to a rimmed tray and let rest 10 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding any excessive fat. Skim fat from braising liquid, then stir a few tablespoons of the cooking liquid back into the shredded pork to keep it moist. Fold in 1 to 1½ cups of BBQ sauce (reserve additional sauce for serving). Taste and adjust seasoning with salt and pepper. Keep warm until serving.

If using store-bought sauce, warm on low in a saucepan and whisk in honey to taste for extra gloss and sweetness. Keep warm. If making your own, combine 2 cups ketchup, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 1 tbs Worcestershire, 1 tsp smoked paprika and simmer 10 minutes.

Make dressing

In a medium bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until smooth.

Toss slaw

Combine green cabbage, red cabbage, and shredded carrot in a large bowl. Pour dressing over vegetables and toss until evenly coated. Taste and adjust salt or sugar. Refrigerate at least 1 hour to let flavors meld. Serve chilled.

Cook pasta

Bring a large pot of salted water to a boil and cook elbow macaroni until just al dente per package directions (about 7–8 minutes). Drain and set aside.

Make béchamel base

In a large saucepan melt butter over medium heat. Whisk in flour and cook, stirring, for 1–2 minutes until lightly golden. Gradually whisk in milk, smoothing lumps, and bring to a gentle simmer until thickened, about 5–7 minutes.

Add cheese and finish

Lower heat and whisk in shredded cheddar and Gruyère/Monterey Jack until melted and smooth. Stir in Dijon mustard, salt, and black pepper. Fold cooked pasta into the cheese sauce until evenly coated. Transfer to a large baking dish if desired.

Topping and bake (optional)

Mix panko breadcrumbs with olive oil or melted butter and sprinkle over the top. Bake at 375°F (190°C) for 15–20 minutes until bubbly and golden. Alternatively, serve immediately without baking.

Split buns and toast lightly if desired. Pile warm shredded pulled pork onto buns, spoon extra BBQ sauce on top, and garnish with pickles and chopped parsley. Plate each Rib-Less Dinner with either two small sides (e.g., two portions of coleslaw) or one large side (macaroni & cheese). Keep hot foods hot and cold sides chilled until service.