BBQ Pulled Pork

BBQ Pulled Pork

Nova Scotia, Canada

BPP1

Pulled pork is a great recipe to feed a crowd, served up in soft buns with crunchy coleslaw. The pork is rubbed with a spice mix, slow cooked until the meat pulls apart effortlessly then tossed in your favorite BBQ Sauce. All good things take time so, think slow and low! Get your appetite ready!

Ingredients:

  • 3 tbsp paprika
  • 1 1/2 tbsp salt
  • 1 1/2 tbsp pepper
  • 1 tsp garlic powder
  • 1 tsp dry mustard
  • 1/3 cup liquid smoke
  • 3-4 pound pork shoulder, bone-in
  • 18 oz your favorite BBQ sauce
  • 12 soft buns

BPP6

Instructions:

  • Spray the inside of slow cooker with non-stick cooking spray
  • Mix paprika, salt, pepper, garlic powder, mustard and liquid smoke in a small bowl
  • Poke your roast with a large fork a couple of times to let the flavors really soak in
  • Spread rub all over the roast, covering all sides
  • Place in fridge overnight
  • Remove from fridge and let come to remove temperature
  • Put pork in slow cooker, cover and set on low for 8-10 hrs
  • (Optional) With pork on baking sheet, place under oven broiler
  • Broil until you create a nice bark
  • Careful not to burn if doing this step
  • When done remove pork to platter, remove bone
  • Shred meat, add BBQ sauce and mix in

BPP3

Memphis Style Coleslaw

Sweet and tangy Memphis style coleslaw is nicely balanced with tang from the vinegar and the sweetness from the sugar. Great for topping your pulled pork sandwiches!

BPP16

Ingredients:

  • 1 cup mayonnaise
  • 2 tbsp dijon mustard
  • 2 tbsp apple cider vinegar
  • 3 tbsp sugar
  • 3/4 tsp kosher salt
  • 1 tsp onion powder or 1 tablespoon finely grated onion
  • 2 tsp celery seeds
  • 1 – 16 oz bag  of tri-color deli style coleslaw mix

Instructions:

  • Stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds in a large bowl
  • Add the shredded cabbage and toss until well coated
  • Refrigerate for an hour before serving and up to 2 days
  • Toss again right before serving

BPP2

Serve the pork stuffed into soft buns with a dollop of Memphis coleslaw on top. As far side dishes go, you can’t beat some amazing baked Mac&Cheese, cornbread, potato wedges, potato salad, baked beans, fresh corn and some green beans. So dig in.

Enjoy!

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