Pulled Pork Sandwich with Sweet & Sour Slaw
This hearty dish is a great make-ahead option (thank you, slow cooker!) for your next family gathering or tailgate party. You can adjust the sweet and spicy flavors as desired. The slaw can be part of the sandwich or served on the side — or both (just be sure to toast your Ball Park Hamburger Buns so they hold up to filling). Pair it with potato salad, baked beans or mac ‘n' cheese.
Tip: When you apply rub to the pork, place the pork butt in a big casserole dish for easy clean up.
- 8 Ball Park Hamburger Buns
- 3- to 4-pound boneless pork butt (also known as Boston butt or pork shoulder), trimmed and quartered
- Pork Rub:
- 1/2 cup light brown sugar, packed
- 1/2 cup sweet paprika
- 1 tablespoon garlic granules
- 1 tablespoon ground cumin
- 1 teaspoon ground cayenne
- 1/2 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Barbecue Sauce:
- 2 cups ketchup
- 1/2 cup brown sugar
- 3/4 cup apple cider vinegar
- 2 tablespoons plain mustard
- 1 tablespoon honey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke
- 1/4 cup pork rub
- Sweet & Sour Slaw:
- 3/4 cup white balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 teaspoons garlic granules
- kosher salt and black pepper, to taste
- 1 1/2 cups shredded red cabbage
- 1 1/2 cups shredded carrots
- 1 cup seeded, peeled chopped cucumber
- 1/2 cup finely chopped Italian parsley
- To make rub, combine all ingredients in a large bowl. Mix well with a fork. Reserve 1/4 cup of the rub to use in the barbecue sauce.
- To make sauce, combine all ingredients in a large Mason jar, stirring well. Cover with tight-fitting lid and give it one more good shake. Place in refrigerator overnight.
- Place pork rub in a large casserole dish.
- Using a fork, pierce the pork several times all over.
- Rub the spice blend into the pork, covering all surfaces.
- Wrap rubbed pork tightly in plastic and refrigerate 8 hours or overnight.
- At cooking time, unwrap the pork and place in a slow-cooker.
- Pour 1 cup of the Barbecue Sauce on the pork, covering all surfaces.
- Cover and cook until tender, 9 to 11 hours on Low or 5 to 7 hours on High.
- Transfer pork to a large, deep, wide casserole dish and cool for 15 to 20 minutes.
- Using two large forks, shred the pork into bite-size pieces, discarding excess fat. Cover to keep warm.
- Skim any fat from the liquid in the pot. Transfer 2 to 3 tablespoons to a bowl and stir in the remaining barbecue sauce.
- Stir well and add more of the braising liquid if you prefer a thinner sauce.
- Warm buns in the oven at 400 degrees, turning over once, just until slightly toasty.
- Pile pulled pork onto buns, top with some of the Barbecue Sauce and some Tangy Slaw (recipe below) and enjoy.
- Sweet & Sour Slaw:
- In a large bowl, whisk together vinegar, oil, brown sugar, garlic, salt and pepper.
- Add cabbage, carrots, cucumber and parsley, mixing well.
- Allow to sit, loosely covered with plastic, for about 30 minutes.
- Toss once before serving, adjusting seasonings, if desired.