Wednesday, May 27, 2009


Oh how I wish this was a better pic - and oh how I wish you could smell this pic! haha This is one delicious sandwich! My Honey makes a mean smoked pulled pork, but he is out of state this week! So I had to come up with an oven version of pulled pork. This one was a winner! As you read down through the recipe for the dry rub and the liquid portion, don't be skeptical like me! haha I read it, and thought WOW 2 Tablespoons of black pepper?! But.... I threw caution to the wind and just went with it. And am I ever glad I did! This was just sooooo good! IF you have leftovers, be sure to pour the leftover juice, that the meat cooked in, over the leftover meat, before you refrigerate it. It will be extra juicy when you warm it up!
Also - I have NEVER tried coleslaw on a pulled pork sandwich before (I tend to be a bit skeptical about new things) but my daughter in law and daughters all urged me to try it.... I'll never eat it without the coleslaw again! It was that good!


2 Tablespoons salt
2 Tablespoons black pepper
2 Tablespoons brown sugar
2 Tablespoons paprika
1/2 Tablespoon cayenne pepper

4 pound shoulder pork roast (boston butt would work too)

2 cups apple juice
1 cup apple cider vinegar (trust me on this)
2 Tablespoons Worcestershire
1/2 Tablespoon liquid smoke
1/2 Tablespoon garlic powder

6 soft, deli style hamburger buns
Bbq sauce
Coleslaw (recipe follows)


Preheat oven to 375. Mix the dry ingredients in a small bowl. Use a spoon to sprinkle the dry rub over each side of the meat, using only your left hand, press the rub into the pork, then rub it in good. Sprinkle it on and rub it into all 4 sides of the pork. If you only use 1 hand to rub the pork, then whatever dry rub you have leftover won't be tainted from pork juice. Seal up the remainder of the dry rub ingredients in a zip top bag and store it in your pantry until you need it again. Cover the seasoned pork with plastic wrap and refrigerate for 2 hours. *NOTE* I was rather in a hurry this day and skipped the refrigeration step and it still turned out fine. I'll try this on another day when I'm not so hurried.

Combine liquid ingredients and the garlic powder in a large measuring pitcher, pour into a large dutch oven. (I used a porcelain coated, cast iron dutch oven and it worked wonderful!) Unwrap the pork and place it in the dutch oven with the liquid. Lightly cover the pork with a piece of aluminum foil, and then place the lid on the pot. Roast in oven for 4 hours or until fork tender and shreds easily. Brush the meat with the cooking liquid every hour.
Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces. Serve on toasted hamburger buns and top with Bbq sauce and coleslaw.


1 (12 oz) bag rainbow slaw (Green Giant)
1 (12 oz) bag broccoli slaw (Green Giant)
1 small red onion, thinly sliced
2 green onions (white and green parts) chopped
1 fresh red chile, sliced (I substituted 1/4 of a poblano)

1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 Tablespoon cider vinegar
1 lemon juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

*Special Note* If you are pressed for time, Marie's coleslaw dressing is the closest substitute for this dressing recipe. You just might want to add the few dashes of hot sauce to it before you mix it into the slaw.


Combine the rainbow slaw, broccoli slaw, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayo, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the coleslaw with the celery seeds, hot sauce, salt and black pepper. Chill for 2 hours in the refrigerator before serving.

1 comment:

Flame said...

This happens to be one of my new favorites. The picture isn't the best but the coleslaw and pork are prefect together. I had it at my open house and it was a treat that everyone should enjoy.