Description
Sloppy, messy, delicious pulled pork sandwiches with a from scratch BBQ sauce, and a sweet, tangy and creamy slaw for topping. Serve with napkins!
Ingredients
- Oil, As Needed
- 6 pounds Pork Shoulder Roast (pork Butt)
- 1 can (12 Oz. Size) Ginger Ale Or Beer
- 8 Good Hamburger Buns, For Serving
- FOR THE RUB:
- ¾ cups Brown Sugar
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Sweet Paprika
- 1 Tablespoon Chili Powder
- 1 Tablespoon Coarse Salt
- 1 teaspoon Black Pepper
- FOR THE SAUCE:
- 2 teaspoons Smoked Paprika
- 1 teaspoon Garlic Powder
- 2 teaspoons Onion Powder
- 6 ounces, fluid Tomato Paste
- 1 cup Molasses
- ½ cups Honey
- ½ cups Brown Sugar
- 6 Tablespoons Apple Cider Vinegar
- 2 teaspoons Soy Sauce
- 1 Tablespoon Salt
- ¼ teaspoons Pepper
- FOR THE SLAW:
- 1 cup Mayonnaise
- 2 teaspoons Sugar
- 1 Lemon, Juiced
- 1 teaspoon Salt
- ½ teaspoons Coarse Black Pepper
- 1-¼ cup Shredded Green Cabbage
- ¼ cups Shredded Red Cabbage
- ½ cups Shredded Carrot
Preparation
Heat oven to 300º. In a heavy, oven safe skillet (like a cast iron) heat oil on stove top to hot, almost smoking. Combine rub ingredients in a medium bowl. Rub pork rub seasonings all over every side of the pork roast. Sear in the skillet about 30 seconds on each side. Remove from heat. Pour beer or ginger ale all around the pork in the same skillet. Cover and cook for 7 hours.
In a sauce pan over medium heat, combine all sauce ingredients and simmer for 10 minutes. When pork is fork-tender and able to pull apart with a fork, pour sauce all over and toss to combine and make saucy. Return to the oven, covered, for 20 minutes to heat through.
Whisk mayonnaise, sugar, lemon juice, salt and pepper for the slaw dressing and toss with the cabbage and carrots.
Top buns with sauced, shredded pork, top with creamy slaw and serve.
