About 2 weeks ago I was at the AC Food and Wine festival and I had the chance to stop by The Blues, Brews and BBQ. This past weekend I was craving that delicious pulled pork I had there. I figured I would give it a shot and try to make my own pulled pork.  The turn out was a success.  This is a must try recipe.  The pulled pork is so full of flavor and when you mix it in with the homemade bbq sauce, it’s divine. Once you place it on a bun and top it with some homemade coleslaw, it’s heaven in your mouth. The hardest part about the whole thing was pulling the pork apart and not being able to stop picking at it (haha).  Anyway I hope you enjoy this delicious sandwich. 

Cole Slaw Ingredients:

1 teaspoon of powdered mustard

1/2 cup mayonnaise

1 cup sour cream

1-2 tablespoons red wine vinegar

1 teaspoon of sugar, optional

1/2 head of cabbage finely sliced

1/2 head purple cabbage, finely sliced

3 green onions, chopped

2 carrots, sliced on Julienne style

Salt and Pepper, to taste

6 Whole Wheat hamburger buns

1/4 bunch flat-leaf parsley

Preparation:

Mix all the ingredients in a large bowl, and set aside in refrigerator until ready for use. 

Ingredients BBQ Sauce:

2 cups ketchup

1 cup water

1/2 cup apple cider vinegar

8 tablespoons Dark brown sugar

1 teaspoon of fresh ground black peppercorn

1/2 of an onion, diced

2 to 3 garlic cloves, minced

1/2 teaspoon of Cayenne, optional if you want some heat

1 tablespoon ground mustard

1 tablespoon lemon juice

1-2 tablespoon Worcestershire sauce

Preparation:

Place olive oil in medium saucepan and add onions and garlic cook until garlic is slightly brown (remember don’t over cook garlic it will get bitter) Then place the rest of the ingredients in and reduce heat to low simmer. Stirring frequently, for 1 hour to 1 1/2 hours.

Pulled Pork Ingredients:

1 boneless pork shoulder (about 4 to 5 lbs)

3-4 tablespoons Kosher salt

1-2 tablespoon freshly ground black peppercorn

1/4 cup paprika

3-4 cloves garlic

1 tablespoon cayenne

3 tablespoons extra-virgin olive oil, 2 extra tablespoons for the searing of the shoulder

1 Carrot, cut in half

2 Celery Stalks, cut in half

1 Medium onion, cut in half

1 Tablespoon Crushed Rosemary

6-7 cups of Water

Preparation:

In a small bowl mix all the seasonings together.  Rub them all over the pork shoulder.  Now you can either cook it right away or let it sit with the rub for a couple of hours.  Remember to let the meat sit at room temperature before cooking about 20 minutes.

Take a large pot and add 2 tablespoons of Olive oil and begin to braise the shoulder (you’re looking for a nice golden brown crust).  Once it’s all braised, add onions, celery, carrot, and water. (You should only have a peak of the shoulder sticking out).

Cook for about 4 to 5 hours on low to medium heat. (Occasionally you want to turn the shoulder, maybe only 3 times per the whole process)

Taking the meat out of the liquid. Let the meat rest on a cutting board for 10 to 15 minutes before cutting through.  I used 2 forks to pull the pork apart.

Place the meat in the BBQ sauce or you can use it to drizzle instead.

To serve,  Cut buns in half and pile up some BBQ pulled pork.  Top with a large spoonful of coleslaw and place the top half of the bun on top.

Enjoy with a nice cold beer.

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