Sunday, February 13, 2011

Spicy Pulled Pork Sandwiches with Slaw

1 3-4 lb Pork Shoulder

2-3 tbl oil

6-8 large potato rolls

Dry Rub
1/4 cup brown sugar
1/4 cup paprika
2 tsp cayenne
1 tsp celery seed
1 tsp cumin
1 tbl chili powder
1 tbl mustard powder
1 tbl salt
1 tbl fresh ground pepper
2 tsp cinnamon 
1 tbl white pepper
1 tbl whole fennel seeds
1 tbl thyme

12 ounce container of your favorite bbq sauce
1-2 tbl liquid smoke
1-2 tbl Siracha
1/4 cup mustard
1 12 ounce bottle of dark beer
1 1/2 cup of apple cider vinegar
6 cloves of garlic
1 sweet onion
1 jalapeno

1/2 head of red cabbage
1/2 head of green cabbage
1/2 red onion
1 carrot
1/2 cup mayo
1 cup of your favorite italian dressing
juice of half a lemon
1 tbl paprika
1 tsp chili powder
1 tsp celery seeds
1/4 cup chopped cilantro
salt and pepper

Need one large pot or dutch oven

Mix all spices together and grind in a spice grinder or a food processor.  

Heat pot on medium-high heat

Cut pork shoulder into 2-3 large pieces. Cover each piece with dry rub and massage it in until each is covered.  

Chop garlic, onion and jalapeno, the size and consistency does not have to be exact because they will all cook melt into the pork.

Add oil to the hot pot and sear each piece of pork separately.  Remove each piece.  Add chopped vegetables and let cook down for 3-5 minutes, stirring once or twice to make sure the garlic doesn't burn.  

Add remaining dry rub to if any.

Place Pork back in pot, try and get some of the onions on top of the pieces.  

Add the vinegar, beer, half the BBQ sauce, mustard, liquid smoke, and siracha.

Bring to a gentle boil for 20 minutes while leaving the lid off to let liquid reduce.

Lower temperature to low, setting 2 or 3 on my oven top, and put lid on the pot.  Leave a crack so steam can escape and continue to reduce the liquid.  Leave it like this for 4-5 hours, stirring every so often to make sure the bottom is not burning, until the pork is tender and falls off the bone pulling apart very easily.  

Add the second half of BBQ sauce and pull the pork apart with tongs or a fork.  Turn the burner off and cover with the top.

Assemble slaw, chop cabbage as thin as possible. Grate the onion and carrot. In a separate bowl mix mayo, dressing, lemon juice, cilantro, paprika, chili powder, celery seeds, salt, pepper, and cilantro. Add wet mixture into the cabbage and toss with tongs.

Assemble sandwich and enjoy!

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