Seems like when we have an event now , I get the request to make this with Cole Slaw and Rolls. I just made it for my brother in laws Christmas party and it was delicious . It is a simple cook all day roast that comes out slightly different buy yummy everytime ! It is perfect for Superbowl Sunday !!!!! You can head off to Chruch , leave it in your Roaster and pull it when you come home.
Enjoy....
Ingredients
Dry Rub:
3 tablespoons
paparika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse
salt1 (7 to 10 pound) pork roast, preferably shoulder or Boston butt
Apple Cider-Vinegar Barbecue Sauce:
1 1/2 cups Bragg’s All Natural Apple Cider Vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork
18-24 Western buns or bulkies
1 recipe Cole Slaw, recipe follows
Dill Pickle spears and Sweet Butter Pickles , for serving
Directions
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
I cook this now in my GE Oven Roaster so I can bring it with me to whatever gathering I have made this for. Preheat the oven to 300 degrees F. Put the pork in the roasting pan and roast it for about 6-9 hours hours.
An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
While the pork is roasting, make the bbq sauce
Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast.
Put the shredded pork roast in a bowl and pour half of the sauce over.
Stir it all up well so that the pork is coated with the sauce.
To serve, spoon the pulled pork mixture onto the bottom half of each bun and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
Cole Slaw:
3 bags of Cabbage Mix
1 red onion thinly sliced
2 green onions (white and green parts), chopped
1 1/2 cups miracle whip
1/4 cup brown mustard
1 tablespoon Bragg’s all natural apple cider vinegar
1 lemon, juiced
2 Tablespoons sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper
Combine the cabbage, carrots, red onion, green onions, in a large bowl. In another bowl, stir together the miracle whip mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.
