Nothing brings a crowd together like great food, and this pulled pork sandwich from Café 67's Executive Chef, David Jones, has everything to love. So whether you’re getting together to watch the big game or feeding the whole team, this dish is a true Southern crowd pleaser.
Ingredients
- One 8-pound pork shoulder
- 1 quart apple cider
- 4 tablespoons white sugar
- 6 tablespoons light brown sugar
- 2 tablespoons kosher salt
- 2-1/2 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 chopped onion
- 1/2 onion, minced
- 5 cloves of garlic
- 3/4 cup bourbon whiskey
- 1/2 teaspoon black pepper
- 1/2 tablespoon kosher salt
- 2-1/2 cups ketchup
- 1/2 cup tomato paste
- 1/3 cup cider vinegar
- 1 tablespoon liquid smoke (optional)
- 1 tablespoon Worcestershire sauce
- 1/2 cup brown sugar
- Hot sauce to taste
- 1 head of green cabbage
- 2 peeled and shredded carrots
- 2 tablespoons chopped onion
- 1/2 cup mayonnaise
- 1/2 cup milk
- 3/4 cup of buttermilk
- 1-1/2 tablespoons lemon juice
- 2 tablespoons white vinegar
- 1-1/2 tablespoon kosher salt
- 1/8 tablespoon coarse black pepper
- 1/3 cup white sugar
Instructions
For the Pulled Pork
Place pork shoulder in large pot and enough apple cider to cover.
Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl.
Mix about 1/4 cup sugar rub into cider, reserve remaining rub.
Cover pot and refrigerate for 12 hours.
In a Slow Cooker:
Remove pork shoulder from brine.
Discard the brine.
Spread remaining BBQ rub over pork shoulder.
Transfer pork shoulder, plus chopped onion, to slow cooker.
Cook on low for 6-8 hours,depending on the size of the shoulder.
In a Smoker:
Pour cider brine into the water pan of smoker, add chopped onion and about 1/4 cup more sugar rub.
Spread remaining rub over pork shoulder.
Transfer pork to the center of smoker.
Smoke pork until very tender, around 8 hours or when pork reaches the temperature of 190 to 200°.
Let rest for atleast 30 minutes, making sure to tent the pork with aluminum foil.
For the BBQ Sauce
In a large skillet over medium heat, combine the onions, garlic, and whiskey.
Simmer for 10 minutes, or until the onions are translucent.
Mix in the black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot sauce.
Bring to a boil.
Reduce to medium low and simmer for 20 minutes.
For smoother sauce, run through a strainer.
For the Southern Coleslaw
Mix cabbage, carrots, and onions in a large bowl.
Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved.
Pour dressing over cabbage mixture and mix thoroughly.
Cover bowl and refrigerate at least two hours (the longer the better!)
Mix again before serving.
About this recipe
Use a smoker or slow cooker to develop the moist and flavorful pork, and serve with a full-flavored barbeque sauce and creamy coleslaw that ties it all together. Delicious even on the simplest of sandwich buns, just add your favorite local IPA and enjoy with the crowd!
Recipe courtesy of Café 67 at Newark Natural Foods,230 East Main Street, Newark Shopping Center, Newark, DE 19711.
