You need to eat





PULLED PORK SANDWICH WITH CREAMY SLAW & HOMEMADE BBQ SAUCE

PULLED PORK SANDWICH WITH CREAMY SLAW & HOMEMADE BBQ SAUCE

How can you not love pulled pork! I decided to cook it using a dry method of cooking for the first time (I usually braise it in beer, wine or stock, covered and slow cooked) but not this time. I was going to be brave! Using a roasing pan with a cooling rack on top to elevate the pork about 2 inches from the bottom. Low and slow! I also let the rub sit on it for 2 days! Soooo good!!

Here's what you'll need

The pork

  • 1 pork butt (bone out this time, but you can use bone in, you'll have to add another hour or so in cooking time)
  • 2 tbsp whole cumin
  • 2 tbsp whole mustard
  • 2 tbsp whole coriander
  • 2 tbsp whole fennel seed
  • 3 tbsp dried oregano
  • 3 tbsp dried parley
  • 3 tbsp garlic powder
  • 3 tbsp ginger powder
  • 3 tbsp smoked paprika
  • ½ cup brown sugar
  • ¼ cup salt

The Slaw

  • ½ head of white cabbage
  • 1 cup mayo
  • 1 tbsp celery salt
  • 3 tbsp grainy mustard
  • 1 tbsp red wine vinegar
  • 2 tbsp dried parsley
  • 1 carrot (grated)
  • salt and pepper

The BBQ Sauce

  • 1 cup ketchup
  • ¼ cup brown sugar
  • ¼ cup honey
  • 6 garlic cloves (finely minced)
  • 2 tbsp red wine vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp chili powder
  1. toast the whole spices in a dry pan over high heat until just starting to smoke and fragrant

  2. smash them up in pestle and mortar until a fairly fine powder

  3. add the rest of the ingredients and mix well

  4. rub generously onto the pork all over (you'll probably have some rub leftover

  5. place the pork onto a rack over a roasting pan and pop in the fridge for up to 2 days (no need to wrap)

  6. the next day, make the slaw and BBQ sauce

  7. cut the core away from the cabbage and slice thinly the leaves

  8. SIMPLE COLESLAW

  9. toss into a bowl with the rest of the ingredients

  10. don't worrry if it seems dry, as the slaw sits in the fridge, it will loosen up and get much "wetter"

  11. SIMPLE COLESLAW

  12. wrap the bowl with plastic wrap and leave in the fridge until you're ready to serve

  13. in a pot, sautee garlic and chili power until cooked (about a minute or two)

  14. take off the heat and add keptchup, sugar, vinegar and worcestershire sauce, honey, season and mix well and simmer about 20 minutes on low heat...allow to cool and pop in the fridge

  15. on the second day, take the pork out of the fridge for at least an hour before you're ready to cook

  16. then toss into a preheated °225 degree oven for at least 7 hours

  17. SIMPLE COLESLAW

  18. when the pork is done, cover loosely with foil and let rest at least 20 minutes before shredding with your hands or a couple of forks

  19. SIMPLE COLESLAW

  20. heat up some of the BBQ sauce in a sautee pan until warmed through and toss in the pork to coat

  21. toss onto a warmed bun and top with slaw...eat!

Search categories

Grains Pasta 2-Bite Snacks Eggs Game Sauces & Dips Chicken Sauces & Dips Grilling Sides Vegetarian Salads Sweets Starters Potatoes Beef On Bread Cheese Pork Lamb Seafood Eating in the World Breakfast