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22 July 2014

pulled pork w/ homemade bbq sauce and coleslaw

This might be one of the longer dishes that I make, but it is definitely one of the best. Now I make it with pork, because that is what the recipe calls for, but I'm not really sure why it couldn't be adapted to chicken or beef. Talk to your butcher about it though, I know nothing when it comes to meats.Either way you could just make the sauce and dip life into it.

For the Pork:
1 1/2 tsp of ground coriander seed
1 1/2 tsp of ground cumin
1 1/2 tsp of pepper
2 1/4 tsp kosher salt
1 1/2 tsp dry mustard powder
3 tbsp of dark brown sugar
3.5 pds of boneless pork shoulder (sometimes called pork butt)
Hamburger or brioche buns, for serving

For the bbq sauce:
1 1/2 cups of ketchup
1/4 cup of packed dark brown sugar
2 tbsp of molasses
2 garlic cloves, minced or grated
1/4 cup apple cider vinegar
2 tbsp of worcestershire sauce
2 tsps of sweet or hot paprika
1 tsp black pepper
1 tsp of dry mustard powder
pinch of cayenne pepper
dash of hot sauce, more to taste

left mayo out of the picture- whoops!
For the coleslaw:
1 small head green cabbage, outer leaves removed, shredded (about 1.5 pds)
1/2 small red onion, thinly sliced
1 large jalepeno, seeded if desire, thinly sliced (I left this out bc my peeps don't like hot things- jeez)
3/4 cup of mayonnaise
2 tbsp of apple cider vinegar.
2 tsp of EVOO
1 tsp of kosher salt
black pepper to taste

 whew- okay, let's get this party started. 

1. Mix all your spices for your pork in a bowl. Mix it real good. Now if your roast is tied up, untie it- we don't need no strings. Then you take that spice mix and you massage your roast generously- get the spice mix all over it, push it in and let it absorb the goodness. Let your roast then sit for at least an hour or two at room temperature, but for best results wrap it up and stick in the fridge overnight.

2. Now that 24 hours have passed you may take your meat out of the fridge. Pre-heat the over to 300 degrees. Place your pork in a baking pan and roast it for 3-4 hours, or until the meat is pull-apart tender and the internal temp reads 200 degrees on a meat thermometer. Be prepared for delicious scents all over your place- yes your mouth will water. Once the meat is done, let is cool for at least 30 minutes before pulling it apart and shredding it with your hands or two forks.

3. While your meat is cooling, let's get started on this yummy bbq sauce. Add all of the ingredients into a medium pot. Stir well. Simmer over medium-low heat for 15-20 minutes, stirring occasionally, until the sauce has deepened in color. Season with more hot-sauce if you would like.

4. Once your meat has cooled and been pulled apart add about two-thirds of the sauce to the meat and toss to coat, adding more if you need it. Any extra sauce will keep in your fridge for about two weeks.

 5.  And last but not least make your coleslaw. Add the cabbage, onion and jalapeno to a large bow. In a small bowl, whisk together the mayo, vinegar, olive oil, salt and pepper. Add dressing to the cabbage mixture and toss well.

6. Then slam all of these amazing concoctions together on a bun and prepare to go to food heaven. It's real I tell you.


Linking up with Kate and Emily for :
Martinis & Bikinis
  And Mary for :
Eat Drink & Be Mary
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And don't forget to check out my survey! All the responses have been super helpful- can't wait to see some more!!


  1. Okay, YUM! I literally want this meal for my lunch right now! Haha-- it IS a lot of ingredients, but I think I'll risk it ;) Thanks for sharing!

  2. Wow, this looks DELICIOUS!

  3. Yum, Im a big fan of pulled pork but never made it myself nor coleslaw. I bet this recipe would taste really good in the crock-pot too.

  4. That brisket looks so good. Yum! I love that you made your own sauce too.

  5. This looks absolutely ahhhmazing! I'll have to try it out on the weekend :)

  6. Yum! I can't wait to try your BBQ sauce recipe! I also love that you put jalapeno in your coleslaw. Totally going to have to try that!
    Thank you for linking up with us at Delicious Dish Tuesday!