Skill Level: Intermediate
Makes: 12 servings
Total Time: 9 hours 35 minutes
Preparation: 20 minutes
Inactive: 3 hours
Cooking Time: 6 hours 15 minutes
Ingredients
Dry Rub
- 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, ideally from the shoulder or Boston butt
Cider Vinegar Barbecue Sauce
- 1 1/2 cups 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 kosher salt
- 1 teaspoon cayenne pepper
- 1/2 teaspoon black pepper, freshly ground
- Pan juices from the roasted pork
Sandwich Assembly
- 12 hamburger buns
- 1 batch coleslaw (see recipe below)
- Pickle spears, for serving
Cole Slaw
- 1 head of green cabbage, finely shredded
- 2 carrots, peeled and grated
- 1 red onion, sliced thin
- 2 green onions, chopped (use both white and green parts)
- 1 fresh red chile, cut into slices
- 1 1/2 cups mayonnaise
- 1/4 cup Dijon mustard
- 1 tablespoon apple cider vinegar
- Juice of 1 lemon
- Pinch of sugar
- 1/2 teaspoon celery seed
- Few dashes hot sauce
- Kosher salt and black pepper to taste
Instructions
Fire up your kitchen for the ultimate smoky, tender pulled pork that'll have everyone lining up for seconds! This melt-in-your-mouth recipe transforms a simple pork shoulder into barbecue bliss.
- Mix the paprika, garlic powder, brown sugar, dry mustard, and salt in a bowl. Massage this bold rub all over the pork roast for unbeatable flavorchill for at least 1 hour or overnight to let the magic happen.
- Preheat oven to 300°F (150°C). Roast the pork in a pan for about 6 hours until it hits 170°F and shreds effortlessly with a fork. Pure perfection awaits!
- While it roasts, simmer the sauce: Combine vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and pepper in a pan over medium heat for 10 minutes until silky smooth. Set aside.
- Rest the pork 10 minutes, then deglaze the pan with 3/4 cup water, scraping those golden bits. Reduce by half, stir into sauce, and simmer 5 more minutes for rich depth.
- Shred the hot pork with forks, toss with half the saucewatch it soak up every tangy drop!
- Pile onto buns with fresh coleslaw, add the top bun, and serve with pickles and extra sauce. Your crowd will rave!
Coleslaw Directions
Craft this crisp, zesty slaw to crown your sandwichesit's the crunchy kick that elevates everything.
- Toss shredded cabbage, carrots, red onion, green onions, and chile in a big bowl.
- Whisk mayo, Dijon, vinegar, lemon juice, and sugar until creamy.
- Dress the veggies and mix gently to coat every bite.
- Stir in celery seed, hot sauce, salt, and pepper.
- Chill 2 hours for flavors to burstready to shine!
