In honor of this nice long Memorial Day weekend, I’m going to share my husband’s incredible Pulled Pork Barbeque recipe with you. I don’t really do meats so if he is feeling a lack of animal protein, it’s up to him to grill up something up. Last year, I gave him a stovetop smoker and he loves the combination of grilling and smoking. Surprisingly this pork is neither grilled nor smoked, it’s cooked low and slow in the oven for about 3 – 4 hours. So you do have to plan ahead but it’s also low maintenance. Once you’ve applied the wet rub and have placed it in the oven, there’s nothing left to do once it comes out but just pull it apart with a fork and apply your favorite barbeque sauce.
After a 3 week road trip a few summers ago in which we ate the local barbeque in all the places we stayed, we have both grown to like our pulled pork sandwiches with coleslaw in the sandwich. I experimented for the first time and made my own coleslaw. It was really easy and worth it for a bigger crowd. I made the coleslaw about the time that Sean put the pork shoulder in the oven so that the flavors could marinate together before serving but it wasn’t long enough to get soggy.
We served this sandwich with homemade potato chips, which were absolutely amazing. I’ll post that recipe on Monday in case you are looking to clog your arteries a little more over the long weekend.
Sean’s Pulled Pork Barbeque
- 1 pork shoulder (about 4 to 4 ½ pounds)
- 4 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 1/2 cups light brown sugar
- 1/4 cup paprika
- 4 cloves garlic
- ½ cup of onion
- 1/4 cup red wine vinegar
- Scant 1 tablespoon cayenne
- 3 tablespoons extra-virgin olive oil
- Place the salt, pepper, brown sugar, paprika, onions, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture – this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
- Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F.
- Place the pork, fat side up, in a roasting pan fitted with a rack insert.
- Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Depending on the size, it might need to cook for longer. Let the meat rest on a cutting board for 10 minutes before slicing.
To cheat and make the chopping go quicker, I used a bag of broccoli slaw and a bag of chopped purple cabbage in addition to the carrots I sliced on the mandoline. The flavor and crunch were great. But if you want to really slice and dice, use ½ head of savoy cabbage and ½ head of purple cabbage. You can also add fresh parsley or green onions. Adjust the recipe to your taste and what you have in your pantry or garden.
- 1 ½ tablespoon whole-grain mustard or a good quality Dijon mustard
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/2 lemon, juiced
- 2 tablespoons apple cider vinegar
- 2 teaspoons sugar
- 1 bag of broccoli slaw
- 1/2 head purple cabbage, finely sliced
- 2 carrots, sliced on mandoline or julienned
- Sea salt and freshly ground black pepper
- Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar and mix well.
- Add the finely sliced cabbage, broccoli slaw, and carrots to the dressing. Mix well and season with salt and pepper to taste.
- Cover with plastic wrap and allow the flavors to marinate.
- Serve when you are ready, cold or at room temperature.