Spicy Pulled Pork with Summer Coleslaw
This pulled pork is so delicious! We recommend you double the recipe and keep some in the freezer for easy summer meals.
Yields8 ServingsPrep Time45 minsCook Time7 hrsTotal Time7 hrs 45 mins Spicy Pulled Pork
5 lbs pork shoulder, bone-in
1 can your favourite local beer
8 toasted buns
Coleslaw (recipe follows)
Coleslaw
4 cups shredded green cabbage
4 cups shredded red cabbage
2 large carrots, shredded
1 small red onion, halved and thinly sliced
1 ½ tsp ground cumin
1 tsp brown sugar
¼ cup vegetable oil
⅓ cup chopped cilantro
Salt and pepper to taste
Pulled Pork
1Rub the pork with the BBQ seasoning and refrigerate overnight.
2When ready to cook, take the shoulder out of the fridge and put it in a roasting pan. Let sit for 1 hour.
3Preheat oven to 300F. Pour a can of beer in the pan.
4Roast for 5-7 hours or until meat is falling off the bone.
5Remove from oven. When cool enough to handle, remove the fat and shred the meat.
6Add the weekend at the cottage BBQ sauce.
7Serve on a toasted bun with coleslaw on top or on the side.
Coleslaw
8Place the cabbage in a large bowl along with the carrots and onion.
9In a small bowl, combine the vinegar, cumin, brown sugar and vegetable oil. Whisk to combine.
10Add the dressing to the cabbage. Toss well. Refrigerate until ready to serve.
11Add cilantro. Season with salt and pepper to taste.
Ingredients
Spicy Pulled Pork
5 lbs pork shoulder, bone-in
1 can your favourite local beer
8 toasted buns
Coleslaw (recipe follows)
Coleslaw
4 cups shredded green cabbage
4 cups shredded red cabbage
2 large carrots, shredded
1 small red onion, halved and thinly sliced
1 ½ tsp ground cumin
1 tsp brown sugar
¼ cup vegetable oil
⅓ cup chopped cilantro
Salt and pepper to taste
Directions
Pulled Pork
1Rub the pork with the BBQ seasoning and refrigerate overnight.
2When ready to cook, take the shoulder out of the fridge and put it in a roasting pan. Let sit for 1 hour.
3Preheat oven to 300F. Pour a can of beer in the pan.
4Roast for 5-7 hours or until meat is falling off the bone.
5Remove from oven. When cool enough to handle, remove the fat and shred the meat.
6Add the weekend at the cottage BBQ sauce.
7Serve on a toasted bun with coleslaw on top or on the side.
Coleslaw
8Place the cabbage in a large bowl along with the carrots and onion.
9In a small bowl, combine the vinegar, cumin, brown sugar and vegetable oil. Whisk to combine.
10Add the dressing to the cabbage. Toss well. Refrigerate until ready to serve.
11Add cilantro. Season with salt and pepper to taste.
Spicy Pulled Pork with Summer Coleslaw
