| Level: | Intermediate |
| Total: | 1 day 6 hr 15 min |
| Prep: | 15 min |
| Inactive: | 1 day |
| Cook: | 6 hr |
| Yield: | 12 servings |
Ingredients
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons coarse 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 salt
- 1 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- 12 hamburger buns
- 1 recipe Spicy Slaw, recipe follows
- Pickle spears
- 1 head green cabbage, shredded
- 2 carrots, grated
- 1 red onion, thinly sliced
- 2 green onions, chopped
- 1 red chile, sliced
- 1 1/2 cups mayonnaise
- 1/4 cup Creole 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 and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
- Preheat the oven to 300 degrees F.
- Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
- To 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.
- Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and “pull” the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
- To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.
- Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 750 |
| Total Fat | 47 g |
| Saturated Fat | 11 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 6 g |
| Sugar | 17 g |
| Protein | 38 g |
| Cholesterol | 118 mg |
| Sodium | 1145 mg |
Reviews
Rubbed (2) 9# pork butt roasts, wrapped and let Maria ate overnight in refrig. Then, cooked 6 hours at 300 degrees until internal temperature of 180 degrees as written. DID NOT pull apart as easily as I expected which was frustrating. Based on reviews, plan on making again at 250 degrees for longer time until higher internal degrees (190?). The flavor of the meat was good but plan on rubbing liquid smoke onto meat surface before adding the rub. Did not make the BBQ sauce because I prefer sweet sauce vs. vinegar.
I have made this 3x in the past 3 months! It is great. I do cut back on the salt by about half. And I do it in the oven at 280 for 6.5 hours. It comes out so great and I pair it with the sweet baby rays honey bbq sauce! I don’t like vinegar based bbq. I get 3 meals out of buying a big chunk of meat at Costco and it comes out great every time.
I don’t care for smoked foods and I’m from the south. Go figure.
This recipe is perfect. I would give it more stars if i could.
This recipe is perfect. I would give it more stars if i could.
Perfect recipe!!! This is my go to recipe for pulled pork.
so good the second time i made it i didnt even shred it just sliced it and put it on rolls as a slab w/ bbq sauce and the slaw – im making it again right now
Excellent. Yummy roasted pulled pork. We are not a big fan of heavy sugary sauces, so this is perfect for my family. It was delicious as the sauce complimented the pork while not overpowering it.
10 stars If I could give it…. just wow! The flavor is amazing- better than any restaurant! Leftovers I use in tacos
.truly worth making and repeating
.truly worth making and repeating
A great recipe no no
GREAT rub recipe except it was a little too salty for us; next time I’ll reduce the salt by 1 tbsp., otherwise, the rub is a definite “keeper!”
We prefer KC-style (sweet) bbq sauce over vinegary bbq sauce, so I didn’t make the sauce. I also may try rubbing liquid smoke over the pork before adding the dry rub; it makes a generous amount of rub, use all of it!
We prefer KC-style (sweet) bbq sauce over vinegary bbq sauce, so I didn’t make the sauce. I also may try rubbing liquid smoke over the pork before adding the dry rub; it makes a generous amount of rub, use all of it!
Made this for my BD dinner everyone LOVED this!!!