Pulled Pork

(Oven)

with Root Beer Sauce

With Carolina Slaw

 

 

Ingredients for the Pork

 

1 5-7 pound pork roast, preferably shoulder or Boston Butt (Bone In)

 

Dry Rum Mixture 

 

3 tablespoons of Smoked paprika  (you can also use regular paprika)

1 tablespoon dry mustard

1 tablespoon dark brown sugar

1 tablespoon garlic powder

3 tablespoons course Kosher salt

Apple Cider or Beer

 

 -Preheat the oven to 500 degrees

-Mix the paprika, garlic power, brown sugar, dry mustard and salt together in a small bowl.

-Wash and dry the pork butt, and then cover with the dry rub mixture.

-Let the pork marinate for as long as you have time, as little as 1 hour or better, overnight- covered in the refrigerator.

-Cover the bottom of a large roasting pan with apple juice or beer.

-Place the pork in the roasting pan and cook uncovered for about 20 minutes at 500F

-Take the pork out of the oven, and reduce the oven down to 300 degrees F

-Tightly cover the pork with heavy duty aluminum foil, than a cover if the roasting pan you are using has one.

-Bake for about 6 hours, basically, roast the pork until it's falling apart

-Remove from the oven, and using two forks shred the pork.

-Add half of the root beer sauce to the shredded pork.

Root Beer Sauce:

2 cans of Root Beer (not diet)

1 12 oz jar of Chili Sauce

 

-Combine the Root beer and chili sauce and a medium size sauce pan, and bring to a boil, than lower the gas, and simmer the liquid until it reduces into a smooth thick but still pour-able  sauce.

Carolina Slaw

1 head of cabbage, finely shredded

1 jalapeno, seeds removed and finely chopped

1 medium sweet onion, finely chopped

2 carrots, grated

1 cup sugar

1 teaspoon salt

2/3 cup canola oil

1 teaspoons dry mustard

1 teaspoons celery seed

1 cup apple cider vinegar

-Combine the cabbage, jalapeno, onion, and carrots in a large serving bowl.

-In a saucepan over medium heat, combine the sugar, salt, canola oil, mustard, celery seed and cider vinegar, and bring to a boil, and simmer until the sugar is dissolved

-Pour the dressing over the vegetables, toss well, cover and refrigerate until thoroughly chilled.

-It gets better the longer it sits in the dressing.

Serve on nice soft rolls, with some more of the sauce, and top with the slaw.

Enjoy, Chef Ed