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Prep time
20 minutes
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Cook time
3 hours
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Serves
1-2
Author Notes
Have you ever craved a mouthwatering BBQ pulled pork sandwich but hesitated because you didn't want to make a mountain of meat? Worry no more—I've got the perfect solution for you! This recipe is your golden ticket to a single, sublime sandwich, with just enough leftovers for round two.
If you're fortunate enough to live near a local butcher, this is a fantastic opportunity to get acquainted. They can provide you with the ideal cut of meat for your pulled pork adventure. And if a butcher isn't in your neighborhood, no problem! Simply buy a large pork shoulder, dice what you need, and freeze the rest for future culinary exploits.
What makes this recipe truly special is that it's essentially four recipes in one: you get a succulent pulled pork, a smoky BBQ spice rub, a rich BBQ sauce, and a crisp, refreshing slaw. It's a complete package that promises a feast for your senses. Enjoy! —Max Nelson @Chillguyinbrooklyn
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Ingredients
- BBQ Pulled Pork
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1 pound
Pork Shoulder/Boston Butt
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2 teaspoons
Kosher Salt
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1 tablespoon
High Smoke Point Oil (I use Avocado Oil)
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1 tablespoon
Cumin
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1 tablespoon
Black Pepper
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1 tablespoon
Garlic Powder
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1 tablespoon
Onion Powder
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2 tablespoons
Smoked Paprika
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1/2 tablespoon
Cayenne (optional)
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1/2 cup
Ketchup
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1/2 cup
Brown Sugar
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2 tablespoons
Apple Cider Vinegar
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1 tablespoon
Worcestershire Sauce
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1 teaspoon
Liquid Smoke (optional)
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1
Potato Bun
- Slaw
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1
Small Carrot
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1/4
Head of Cabbage
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1 tablespoon
Apple Cider Vinegar
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1 tablespoon
Olive Oil
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1 pinch
Salt
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1 pinch
Black Pepper
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1 pinch
Celery Seed
Directions
- BBQ Pulled Pork
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Preheat the oven to 300°F.
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In a small bowl, combine all the spices to make your rub. Set aside.
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In a saucepan, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, liquid smoke (if using), and a pinch of salt.
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Add a generous pinch of the prepared spice rub to the sauce.
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Whisk together and bring to a boil then simmer on low heat.
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While the sauce is simmering, trim any excess skin and fat from the pork shoulder and generously coat the pork with the spice rub and kosher salt.
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Heat a Dutch oven over medium-high heat and add the high smoke point oil.
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Sear the pork on all sides until it develops a nice color.
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Add half of the barbecue sauce and 1/4 cup of water to the Dutch oven.
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Cover and transfer to the preheated oven. Cook for 2.5-3 hours until tender.
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Shred Pork and serve on a toasted bun with slaw and extra BBQ sauce.
- Slaw
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In a bowl, combine shredded carrot and purple cabbage.
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Add apple cider vinegar, olive oil, celery seed, salt, and pepper. Mix well.
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