I’m making BBQ pulled pork for dinner tomorrow, I always have to make it for mom/sis/stepdad when I go home, it’s ALWAYS a hit.
BBQ Pullled Pork and Fresh Coleslaw Sammiches
- A large pot
- A sheet pan
- 1 Boston butt, whichever size suits your needs
- 2-4 beers (depending on the size of your butt), whatever you like, avoid really heavy and/or dark beers like Guinness as they can be overpowering
- 2-3 tbsp kosher salt
- 1 tbsp of liquid smoke
- 1/4 cup of apple cider vinegar
- A dash of liquid crab boil
- Your preferred BBQ seasoning
- Your preferred BBQ sauce (I prefer Stubb’s)
FOR THE COLESLAW
- Half a cabbage, shredded (feel free to use the prepped kind)
- Half an onion, chopped (optional)
- One carrot, julienned (optoinal)
- 1 cup of mayo
- 3-4 tbsp of apple cider vinegar
- 1 tsp of chipotle powder (add more or less per your taste)
- Place your but in your pot and add 2-3 inches of beer. Next add your salt (I ONLY use kosher salt), liquid smoke, apple cider vinegar, and your crab boil. bring this to a boil, once there drop the heat low and cover the pot
- Turn the meat over every half an hour. Cook the butt like this until you can press the meet with a spoon and it starts to fall apart (usually two hours)
- Remove the butt from pot and pull it apart. Place the meat on your sheet pan and season it with your BBQ seasoning.
- Place the pork under a broiler (or in an oven turned up as high as it’ll go) for five minutes.
- Remove the pork from the broiler and toss the meat (giggity) and add your BBQ sauce.
- Place back under the broiler for another five minutes then toss the meat again and VOILA
- For the coleslaw, add all the ingredients to your bowl and toss well to combine
Put the pork on a bun, top with the coleslaw and house that shit. Enjoy.
Coincidently, you can use the same cooking method for carnitas, except instead of adding vinegar, add a can or rotel chopped tomatoes, 2-3 cloves of garlic, and a halved onion. Season with kosher salt and 3-4 tbsp of cumin.
- Cook in the same manner, then add another can of rotel to the shredded meat, add 4 tbsp of cumin, and some chipotle powder (optional).
- Place under broiler for five minutes, mix the meat and place under the broiler for another 5 minutes. The meat should be SLIGHTLY crispy.
Add to tacos or use to stuff enchiladas. Shit’s BOMB.
Now when i say tacos (I don’t look it, but mom’s Mexican/Cajun and I take my Mexican food seriously. Taco Bell and that other gabacho shit don’t work for me. lol) I mean: 2 soft corn tortillas, the carnitas, chopped onion, chopped tomato, some fresh cilantro, and maybe some lime juice. I make my own salsa sometimes but if not U use “salsa ranchera”. You can find it in the Mexican section of your grocery.