Having worked in the barbecue industry for over 30 years, I believe any cabbage slaw should be a part of your pulled pork sandwich. It just adds another layer of flavor and great texture to the sandwich.
I served a Fennel Slaw With Fresh Dill with my Slow Cooked Pulled Pork sandwiches. If you’d like that recipe, click the link at the bottom of this post.
My Chipotle And Cola Crock-Pot Pulled Pork recipe is super delicious and really easy to make. For that recipe, just click on the link at the bottom of this post. This time I’m making my Barbecue Pulled Pork, using my Dutch oven. I’m using a bone-in pork shoulder better know as a pork butt.
I always seem to have enough pulled pork leftover for a second day. I love to use the hot pulled pork and lay it ever so gently over a cold crisp salad.
This time, I’m making a really easy wet rub that can be done in the food processor. The great thing is you can make the wet rub in advance.
Prep Time: 10 minutes
Inactive Prep Time 24 hours (at least overnight)
Cook Time: 4 hours 40 minutes
Total Time: 4 hours 50 minutes
Yields: 6 servings
Equipment: 1 (6-quart) Dutch oven, 1 (10-cup) food processor, chef’s knife
1 (4 to 5-pound) bone-in pork shoulder (pork butt)
2 large onions, quartered
1/2 cup chicken stock, unsalted
1 cup of Sweet Baby Rays BBQ sauce (substitute homemade barbecue sauce)
Fresh bake Ciabatta rolls
Ingredients For Wet Rub:
1 large onion quartered
4 cloves of garlic, roughly chopped
2 tablespoons of Champagne wine vinegar (white vinegar is fine)
1/4 cup light brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon ground mustard
2 tablespoons Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon dried oregano
1 tablespoon paprika
2 tablespoons of onion powder
2 Chipotle peppers, seeded and roughly chopped
2 teaspoons of the adobo sauce (from the can of chipotle peppers)
1/4 cup of water
Directions For Wet Rub:
Place all of the above ingredients into a food processor. Process until all the ingredients are combined. Place the pork butt (pork shoulder) on a sheet pan. Using a paring knife score the pork butt. Pour the web rub over the pork, using your hands, massage the wet rub all over the pork, even in all of its crevices. Wrap tightly in plastic wrap and refrigerate for 24 hours (at least overnight).
Directions For Braising Pork:
Preheat oven to 350-degrees F.
Place the quartered onions in the bottom of the Dutch oven. Place the pork butt, fat side up, resting on top of the onions, and pour in the chicken broth. Place the lid on and transfer the pot to the oven. Cook for approximately 4 to 4 1/2 hours, or until pork is tender. When you remove the pork from the pot, the meat should want to fall apart and away from the bone.
Place the pork onto a sheet pan. Over medium-high heat, bring the liquid in the pot up to a boil, lower the heat to a simmer and reduce the cooking liquid by half. This should take about 10 minutes. While the liquid is reducing, remove the bone(s) and the fat cap. Use two forks to shred the pork. Return the pulled pork back into the pot. Add the barbecue sauce. Using a pair of tongs, toss to combine. Turn the heat down to the lowest setting, cover to keep warm until ready to serve.
Butter and grill Ciabatta rolls. Top with my Fast Homemade Garlic Dill Pickles, and a side of my Fennel Slaw With Fresh Dill, or make your favorite salad and top it with delicious Slow Cooked Pulled Pork.