The first time my brother told me that he ate coleslaw on pulled pork sandwiches, I thought he was crazy! Well, just like with tomatoes, onions, and baked beans.... I came around. I found this recipe on the Food Network, and although my husband was skeptical about whether or not the pork would actually shred. Oh, it shredded all right. It shredded like a hair band lead guitarist. Oh yeah.
Totally unrelated... My husband and I are watching SNL reruns on VH1. This commercial came on called "Flirty Girl Fitness" and showed some girls dancing on poles and chairs for exercise. We kept waiting for the SNL actresses to come on and say something funny about this ridiculous exercise program, but they never did! It was a serious commerical. You could even get a pole for $1.00 more! Good grief...
Well, enjoy your pulled pork! If you don't like mustard-based BBQ sauces- don't make this one. It's like a South Carolina sauce, but it is delicious. The coleslaw was pretty good, but I think I'd use a little less dressing and more sugar.
1 1/2 c cider vinegar (don't use regular distilled!)
1 c mustard
1/2 c ketchup
1/3 c brown sugar
2 cloves garlic, minced
1 t salt
1 t cayenne
1/2 t pepper
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions, chopped
1 fresh red chile, thinly sliced
1 1/2 c mayonnaise
1/4 c dijon
1 T cider vinegar
1 lemon, juiced (about 3 T)
pinch sugar (I would up it to 2 T)
1/2 t celery seed
dash hot pepper sauce
salt and pepper
Add the rub ingredients together in a small bowl.
Coat the pork with the rub on all sides. Roast it in a 300 degree oven for 6 hours.
Add the shredded cabbage, carrot, onion, and pepper in a bowl. Combine the dressing ingredients and toss it all together.
You'll end up with a creamy coleslaw. I would add about half of the dressing to start, mix it, and add more as you'd like. I thought there was a little too much dressing on mine. Store the coleslaw in the fridge until you're ready to eat.
Take the pork out of the oven and shred it with two forks. It'll just fall right apart. I actually did mine in the oven for three hours and then in the crock pot on low for three hours while I went to church. It worked like a charm.
Combine all the sauce ingredients in a saucepan over medium heat for ten minutes or until the sugar is dissolved. Remove from heat until you're ready to serve it.
Pile some of the pulled pork on the bottom bun. Top it with the BBQ sauce. Then add the coleslaw, and you'll get the picture like the first one. Devour!
After cooking it for the six hours, we prepared some wood chips and put them on the gas grill. Once the wood chips were smoking, we put the meat on there for about 15 minutes to give it a little smoky flavor.
If you want to do the whole thing on the grill, put the pork shoulder on the grill with indirect heat for 5-6 hours or until it registers 170 degrees on the inside. Shred and do the cole slaw and bbq sauce, and you're good to go!