Thursday, April 22, 2010

Pulled Pork Barbecue

Makes a lot!

For the coleslaw:
1/2 small head green cabbage, shredded
1/2 small head purple cabbage, shredded
2 medium carrots, peeled and shredded
1/4 cup white wine vinegar
1/4 cup sugar
1 Tbsp canola oil
1 tsp Dijon mustard
1/2 tsp celery seeds
1/4 tsp ground pepper

1/4 tsp salt

For the Coleslaw:
Toss cabbage and carrots together in a large bowl.
Stir vinegar, sugar, canola oil, Dijon, celery seeds, salt and pepper together in a small saucepan over medium heat until sugar is dissolved. Remove from heat and cool slightly. Pour dressing over cabbage mixture and toss. Refrigerate for at least 1 hour before serving.

barbecued Pulled Pork
3 to 4 pound boneless pork roast (shoulder or butt)
1 tsp. black pepper
1 tsp. salt
1 tsp. ground cumin
½ tsp. cayenne pepper
1 tsp. paprika
1 medium green bell pepper, quartered
1 medium onion, quartered
1 jar (18 ounces) cheap barbecue sauce
½ c. packed brown sugar

Kaiser rolls or sliders, toasted

Spray Pam in slow cooker, put in bell pepper and onion. Combine black pepper, salt, cumin, cayenne and paprika in a bowl. Trim excess fat from pork. Rub mixed spices onto roast. Place in slow cooker on top of bell pepper and onion. Combine barbecue sauce and brown sugar. Pour over meat. Cover and cook on LOW 8 to 10 hours. Pull out of slow cooker and shred with two forks. Serve with the sauce from the slow cooker if you like it saucier.

We add our favorite Stubbs Spicey Barbeque Sauce on the tops of each sandwich.

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