1790 minutes
A mouthwatering crispy oven pulled pork that's tender on the inside and crispy on the outside, served with a tangy cabbage slaw.
tablespoons
Brown Sugar, packed
tablespoons
Paprika, sweet or smoked
tablespoons
Cayenne Or Chipotle Powder, ground
teaspoons
Boneless Pork Shoulder
0 lb
cups
cups
Freshly Ground Black Pepper, freshly ground
teaspoons
Green Cabbage
0 lb
cups
Sandwich Rolls
each
1. Prepare Pork Rub and Marinate
Mix kosher salt, 4 tablespoons of brown sugar, paprika, and ground cayenne or chipotle powder in a bowl. Coat the pork shoulder generously with the rub, wrap in cling film, and marinate overnight in the refrigerator.
2. Cook and Baste Pork
Preheat oven to 300°F (150°C). Prepare mop sauce with remaining brown sugar, apple-cider vinegar, ketchup, and black pepper. Place pork in a roasting dish, cook for about 5 hours, basting every hour with the mop sauce.
3. Prepare Cabbage Slaw
Thinly slice green cabbage and mix with some mop sauce, mayonnaise, salt, and pepper to create the slaw.
4. Crisp the Pork and Shred
Let the pork rest for 1.5 hours after cooking. Reheat oven to 450°F (230°C), return pork to crisp the edges, then shred and mix with additional mop sauce.
5. Assemble Sandwiches
Pile the shredded pork onto sandwich rolls and top with cabbage slaw. Serve immediately.
Comments (0)