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Learn more Pulled Pork & Coleslaw Sandwiches You'll need your slow cooker for this one.
Pork Rub Ingredients 2 tablespoons paprika1 tablespoon black pepper1 1/2 teaspoons sugar1 1/2 teaspoons salt1 1/2 teaspoons garlic powder1 1/2 teaspoons onion powder1 1/2 teaspoons dry mustard shoulder, rib, doesn't matter -- look for the one with the least amount of fat
Preparation 1
Combine rub ingredients and rub all over the roast.
2
Combine sauce ingredients and place in the slow cooker.
3
Put the roast and excess spice in slow cooker.
4
Turn on low if you want to cook for 8 hours; high if you want to cook for 5 hours.
5
If you're home you can periodically turn the roast over in order to make sure it is coated.
6
When the pork is finished, drain/pour out the liquids (leave a little just to make sure it does not dry out).
7
Use two forks to help "pull" the pork and get the nice, stringy pieces (not large chunks).
8
Pour some of the BBQ sauce on it and mix it in with the pork once it's drained.
9
Serve on kaiser or hamburger buns topped with a spoonful of coleslaw and BBQ sauce.
Sauce Ingredients 1/2 cups white vinegar1 tablespoon Worcestershire sauce1 teaspoon canola oil can or bottle (you can use root beer if you don't have beer) 2 teaspoons liquid smoke hickory flavoured - you can find it in the condiment/bbq sauce aisle
Coleslaw Ingredients 1 1/2 teaspoons prepared mustard1/2 tablespoons white vinegar1 tablespoon mayonnaise NOT MIRACLE WHIP 1 1/2 teaspoons granulated sugar1/4 teaspoon salt shredded or cut very fine (use mandolin), 1/4 of a head
Preparation 1
Combine all ingredients and toss with cabbage to coat (in a bag or covered container) and refrigerate at least 2 hours — preferably overnight.