Pulled Pork & Coleslaw

My barbecue game has improved over the past few years, and I can make this following recipe with my eyes closed. It is straightforward to put together, but it takes time to cook correctly, and a lot of it at that.

So, if you plan to make this pork barbecue recipe, you should start it the day before to allow the pork the time it needs to slow roast.

The recipe below is for approximately a 10-pound pork shoulder. I have listed the dry rub ingredients first, and a coleslaw recipe also. The pork will feed about 20 people, depending on portion size.

Ingredients

½ C brown sugar

3 T. paprika

2 T. garlic powder

2 T. onion powder

2 t. ground ginger

2 T. kosher salt

2 t. black pepper

8-10 # pork shoulder (or Boston Butt), boneless

2 Liters ginger ale

Directions

Combine all the dry rub ingredients listed above the pork shoulder in the recipe.

Place the pork on a baking sheet; coat the dry rub all over the pork. Cover and refrigerate for an hour or so.

To roast the pork, you can either use a large countertop roaster (this is what I use) or your conventional oven (you will need a large roasting pan for the pork). Set the temperature to 170 degrees F.

Place the rubbed pork in the pan you are using, and carefully pour the ginger ale beside the pork (so you don’t wash off the rub) until it is about half covered.

Cover with lid if using the countertop roaster or foil if using the oven.

Let the pork roast for 10 hours without opening or taking the foil off.

Increase the heat to 250 degrees F and cook for another 2 hours.

Check the temperature; it needs to register 180 degrees F or higher. Check for tenderness. Using a fork, try pulling some of the meat away from the shoulder. If the meat pulls away easily and has reached a temperature of 180 degrees F or above, it’s done. If it is still resistant, check it after another 45 minutes to an hour.

Pull any large amounts of fat off the shoulder before shredding.

Remove the pork from the roasting pan carefully; shred the pork with two forks. Add a ladle or so of the cooking liquid to keep the meat moist.

Toss the finished pork with your favorite barbecue sauce and serve with dill pickle chips, coleslaw, cheddar cheese, or any other accompaniments you wish.

Coleslaw Ingredients

12 oz package shredded cabbage (Green and Red)

1 C mayonnaise

2 T. apple cider vinegar

2 T. granulated sugar

2 t. celery seed

TT S & P

Directions

Place shredded cabbage in a bowl. Combine all other ingredients with a whisk, tasting to add appropriate seasoning. Pour over cabbage and stir. Refrigerate until ready to serve.