INGREDIENTS:
Yields 6 servings
608 Calories per serving*
• *not including the bun
Prep Time: 30m
Cook Time: 4h
Pulled Pork:
2lbs of pork butt (or pork shoulder)
2 medium onions, finely chopped
8 cloves of garlic, chopped
1/4 cup apple cider vinegar
1/2 cup apple juice
Salt + Pepper
6 buns – see recipe
BBQ Sauce:
2 cups ketchup
1/2 cup brown sugar
1/4 cup of apple cider vinegar
1 1/2 tbsp Worcestershire sauce
1 tbsp dijon mustard
2 tsp paprika
1 tsp liquid smoke
1 medium onion small
3 cloves garlic
4 tbsp honey
Coleslaw:
1/2 small head of green cabbage, shredded
1/2 bunch of green onions
1 tbsp apple cider vinegar
1/4 cup mayo
PREPARATION:
Step 1:
Preheat oven to 350. Cut pork into two pieces and place into a dutch oven, season both sides with salt and pepper. Add in onions, garlic, apple cider vinegar and apple juice. Place the lid on the dutch oven and braise for 3.5 hours.
Step 2:
While the pork cooks, combine all BBQ sauce ingredients into a pot and simmer on medium heat for 1 hour.
Step 3:
After 1 hour, remove the sauce from the heat. Using an immersion blender, blend the BBQ sauce until smooth.
Step 4:
Add all of the coleslaw ingredients to a bowl, and combine well. Cover and place into the fridge to marinate until pork is ready to be served.
Step 5:
After 3.5 hours of braising and you have blended the BBQ sauce, remove the pork from the oven. Using two forks, carefully shred the pork – it should fall apart quickly. Discard any fatty pieces of pork.
Step 6:
Add the BBQ sauce to the shredded pork, and mix well. Place the dutch oven back into the oven, uncovered for 30 mins.
Step 7:
Time to serve. Place a heaping amount of pulled pork onto a bun and top with coleslaw. Dig in and enjoy!
If you feel like sticking to the familiar, you can always use your favourite BBQ sauce instead of making your own. In the past, I have made this recipe with Sweet Baby Ray’s Honey Barbecue Sauce, which is my favourite and the inspiration for the above-mentioned BBQ Sauce recipe.
