Pulled Pork with BBQ Sauce and Coleslaw

Sundays allow us to have more time to experiment with cooking new things.  So for dinner we decided to go all out and try to make our own BBQ sauce to go on our slow cooker pulled pork.  The outcome… a “southern” style vinegar/mustard based BBQ sauce that was a little too tangy, vinegary & spicy for my palette (I love sweet BBQ sauce, but without being able to use molasses we were out of luck), but Mike loved it.

Pulled Pork with BBQ Sauce & Coleslaw

Makes approximately 4 servings | Prep time: 30 mins | Cooking time: 7-8 hours

Ingredients

Pork

  • 1 (2 – 3 lb) pork roast
  • 1/4 cup water

Dry Rub

  • 3 Tbs chili powder
  • 2 tsp cumin
  • 1 Tbs onion powder
  • 1 Tbsp dry mustard
  • 1 tsp cayenne pepper (optional for spice)

Tangy BBQ Sauce

  • 1 cup apple cider vinegar
  • 1 cup yellow mustard
  • 6oz can tomato paste (I added a little more because it was too vinegary)
  • 3 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp cayenne pepper (less if you don’t like spice)
  • 1/2 tsp black pepper
  • liquid from cooked pork

Apple Cider Vinegar & Honey Coleslaw

  • 2 cups green cabbage
  • 1 cup red cabbage
  • 1 carrot shredded
  • 1/2 red onion chopped (optional)
  • 1/4 cup extra virgin olive oil
  • 1/3 cup apple cider vinegar
  • 2 Tbs honey
  • salt & pepper

Instructions

  1. In a small bowl mix the dry rub ingredients together
  2. Rinse the pork and pat dry with a paper towel
  3. Rub the entire pork with the spices and then place seasoned pork in the slow cooker
  4. Cook on high for four (4) hours and then turn to low for an additional 2-3 hours (depending on size of pork)
  5. While the pork is cooking prepare the BBQ sauce
  6. Combine the vinegar, mustard, tomato paste, garlic, cayenne pepper, salt and black pepper in a saucepan.  Heat at medium and let simmer for 10-15 minutes then set aside
  7. Next, make the coleslaw
  8. To make the dressing combine the olive oil, apple cider vinegar, honey, salt and pepper in a small container (I like using mini mason jars) and mix well
  9. Shred the green cabbage, red cabbage, carrots and mix together in a bowl with the chopped onions
  10. Toss in the dressing and place in the refrigerator for at least 15 minutes (it tastes better the longer its in there)
  11. When the pork is done, drain the liquid (pork juices) into a pan and skim off the fat
  12. Simmer on low until the liquid is reduced by half then pour into the BBQ sauce and cook for another 5 minutes.
  13. Shred the pork in the the slow cooker
  14. Pour BBQ sauce over the pork and mix in slow cooker OR serve pork with BBQ sauce on the side (Note: the BBQ sauce tastes better when mixed with the pork.  When it’s alone it’s vinegary and sour.)
  15. Lastly, serve together with the coleslaw & ENJOY!
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