Bbq Pulled Pork Recipe
How to make bbq pulled pork Recipe ? This recipe is a bit difficult to prepare, but it's delicious. I'm sure it's worth it. we talked about it step by step.
Servings 4 servings
Calories 450kcal
Ingredients
Salt & Sugar Slow-Roasted Pork Shoulder
- 1.5 pounds pork butt or shoulder, lightly trimmed
- 1 tablespoon coarse ground sea salt
- 1 tablespoon sugar
Tangy Apple Slaw
- 1 cup shredded red cabbage
- 1 cup grated carrot, grated on a box grater at the medium hole
- 1 cup thinly sliced radish
- 1 medium sized apple, cored with the skin on, thinly sliced (about one cup)
- 2 tablespoons Dijon mustard
- 1 teaspoon Salt
- 2 tablespoons Apple cide vinegar
BBQ Sauce
- ½ teaspoon celery seed
- ½ teaspoon allspice
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon coarse ground sea salt
- ½ teaspoon freshly cracked pepper
- 1 cup ketchup
- ½ cup honey
- ½ cup agave syrup
- ½ cup hoisin sauce
- ¼ cup sweet whole-grain mustard
- ¼ cup apple cider vinegar
- 1 teaspoon fish sauce
Instructions
Salt & Sugar Slow-Roasted Pork Shoulder
- Preheat an oven to 330*F. Take the pork out of the fridge and let it sit for about ten or fifteen minutes. You want it still cold but not chilled. Combine the salt and sugar in a small bowl and mix together with a fork. Rub the salt and sugar mixture all over the pork, getting into the crevices and making sure all of the pork is covered in the mixture.
- Place on a baking tray lined with tin foil. Pull the tin foil up and around the pork to create a bowl. Roast in 300*F for 2 hours. Turn the oven up to 375 * and roast another 30 minutes. Flip the pork and roast another 30 minutes after that. The pork is done when the center will come apart easily when pulled with 2 forks.
Tangy Apple Slaw
- Add all ingredients together and mix well to combine. Let sit at least ten minutes before serving.
BBQ Sauce
- Combine all ingredients together, mixing well. Can be refrigerated for up to one month.