| Level: | Intermediate |
| Total: | 9 hr 35 min |
| Prep: | 20 min |
| Inactive: | 3 hr |
| Cook: | 6 hr 15 min |
| Yield: | 12 servings |
Ingredients
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons coarse sea salt
- 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
- 1 1/2 cups cider vinegar
- 1 cup yellow or brown mustard
- 1/2 cup ketchup
- 1/3 cup packed brown sugar
- 2 garlic cloves, smashed
- 1 teaspoon kosher salt
- 1 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- Pan drippings from the pork
- 12 hamburger buns
- 1 recipe Cole Slaw, recipe follows
- Pickle spears, for serving
- 1 head green cabbage, shredded
- 2 carrots, grated
- 1 red onion, thinly sliced
- 2 green onions (white and green parts), chopped
- 1 fresh red chile, sliced
- 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
Instructions
- Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
- Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 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 barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer 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 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 hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
- Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, 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.
Reviews
Absolutely great!!!! Only thing was we forgot the last time we made it the sauce had more vinegar and mustard taste than we liked. We were going to cut those two ingredients in half but never made the note. Once again the vinegar/mustard was stronger than our liking. Quick fix was to cut it 50/50 with original Sweet Baby Rays. Fantastic! Still had some of the other flavors coming through. Add the barbecue in increments to find the “sweet spot “ for you. Enjoy!!!!
Do you think a larger quantity can be made in the Nesco? If so, how? 🙂 Just some basic tips would help:)
I’ve made this recipie several times to rave reviews. Had to get it again as I accidentally ruined by copy!
The best! – been using this recipe for a couple yrs. We always get compliments and people asking when we will be making more. We follow the recipe however we cook it low and slow on the charcoal BBQ. It really adds flavor, – try mesquite wood chips…Thank you Chef Tyler!
We didn’t care for the sauce but the rub was great and after adding honey to the coleslaw I liked it. I also cooked my meat in the instapot. I seasoned it, let it marinate for an hr then I pressure cooked for 45 mins with 1/2 cup beef broth and half cup of the sauce. It was tender and delecious
Excellent! I added about a cup of the BBQ sauce to a crockpot and cooked on high for 5 hours. When the roast was finished I combined the juices with the rest of the sauce and boiled it in a saucepan. I was a little worried about the BBQ sauce being tangy but it all came together and was delicious!
Easy and delicious!
Excelent pork rub. I make a large batch in a shaker container for use on any pork roasts or pork chops. The bbq sauce is great. I substituted chipotle tabasco for the cayenne pepper. Love all the flavors that the full recipe gives.
Oh my! This whole recipe is DELICIOUS! ****Understand,if you do not like mustard, this is NOT a recipe for you!***** I pretty much followed the recipe.. but, did put about a half cup less of Mayo in the slaw, as I had a smaller head of cabbage. I did not skimp on the other ingredients and added 2 jalapeños in the slaw as we like spice! I used the crockpot, as it is summertime in Illinois. High for 5 hours. And was worried that it might need a tad of water.. I added a splash.. next time..nope! Not needed! Will most definitely be making this again!
This was the first pork roast I ever cooked and it came out perfect. 8 1/2 lbs of glorious pulled pork and some of the best bark I’ve ever tasted.