Pulled Pork
Servings 6 servings
Ingredients
For the sauce
- 2 cups ketchup
- 1 medium onion finely diced
- 1/3 cup apple cider vinegar
- 1/4 cup honey
- 1/4 cup tomato paste
- 2 tablespoons worcestershire sauce
- 2 tablespoons paprika
- 3 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspon garlic powder
For the Pork
- 6 1/2 pounds boneless pork shoulder roast skin and excessive fat trimmed, thus volume becomes about half
For the red cabbage slaw
- 6 cups shredded red cabbage
- 1 cup shredded carrots
- 1 tablespoon whole grain dijon mustard
- 1 teaspoon minced garlic
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 teaspoon celery seeds
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For serving
- brioche burger buns halved and toasted
- sliced jalapeños optional
Instructions
Make the pulled pork
- Preheat the oven to 325 degrees F.
- Combine all of the ingredients for the sauce in a heavy bottom dutch oven.
- Mix together with a spoon.
- Place the pork in the pot with the sauce.
- Turn the pork over in the sauce to coat.
- Place the pot over medium-high heat and bring the sauce to a simmer.
- Cover the pot and transfer to the preheated oven. Cook for 2 hours undisturbed, then check every half hour and cook until fork tender. The total cooking time will be 2 to 4 hours.
- Shred the pork with two forks and toss in the sauce to coat evenly.
Make the slaw
- Combine the cabbage and carrots in a large bowl.
- In a small bowl, whisk together the mustard, garlic, oil, vinegar, lime juice, honey, celery seeds, salt and pepper.
- Pour the dressing mixture over the cabbage and carrots, toss to coat evenly and let sit for 30 minutes.
To serve
- Sandwich the slaw, pulled pork and jalapeño slices between the toasted brioche buns.