Monday, January 19, 2009

Southern Pulled Pork Sandwiches with Coleslaw

The Goods:
- Pork shoulder roast
- white vinegar
- apple cider vinegar
- salt
- pepper
- paprika
- italian seasoning
- onion
- sugar
- buns

Preheat oven to 350 degrees.
Place pork roast in a roaster or deep glass baking dish.
Mix salt, pepper, paprika, italian seasoning, together and dry rub the roast. By changing the spices, you can change the flavor of the final product.
Cover the roaster or dish with tin foil, poking a few holes for steam to escape.
Bake at 350 until the pork is done. It will vary based on the size of the roast.

Once the roast is done, set it to the side to cool for a bit. In the meantime, mix up the sauce!
1/2 cup white vinegar
1/2 cup apple cider vinegar
2 tbsp white sugar
Wisk this up. If you want it spicy, add a few dashes of hot sauce.

Shred the pork.
Pour the sauce over the pork and reheat.

Serve on buns with coleslaw as a side, or, with coleslaw on the sandwich for something different!

* If you find that the sauce isn't keeping the meat moist enough, go ahead and pour in a bit more vinegar. No need to mix up another batch of sauce, I just pour some more vinegar in.

1/2 head cabbage
1/2 cup white vinegar
1/2 cup apple cider vinegar
2 tbsp white sugar
1/2 teaspoon red pepper flakes

Shred cabbage.
Mix together the vinegars, sugar, and pepper flakes.

Pour mixture over the cabbage and stir.
Cool in fridge until the meat is done.

Lessons learned on this recipe:
1) Do not set the bowl of coleslaw on the deck when it is 10 degrees out. It will freeze, and it will be gross.
2) Do not use the coleslaw bagged mixes at the store. A head of cabbage works better.
3) This meat freezes really well. Once thawed though, you may need to make some more sauce to go on top of it.
4) Roasts look small in the baking dishes. But once shredded, it really is a lot of meat!

No comments:

Post a Comment