Up next on the menu for Sky’s 3rd Birthday Party is my Pulled Pork. This recipe is pretty painless, as your slow cooker does the majority of the work, but the result is a deliciously savory sandwich that is perfectly seasoned with my homemade rub, and complimented extremely well by the sweet flavor of my homemade coleslaw and tangy barbecue sauce of your choice. These sandwiches are great for any party (during any season of the year), and also make for a quick and easy weeknight dinner.
So let’s start talking about the ingredients! We have quite a few of them here! For my homemade rub, you are going to need paprika, garlic powder, dark brown sugar, dry ground mustard and Himalayan Pink salt.
For the roast, you are going to want to buy either a Boston Butt (which is personally my favorite) or a pork shoulder. You are going to want to look for one that is between 7 and 10 pounds. Side note: For those of you who know that I used to have a pet pig, don’t judge me…he also loved all things PORK (I wish I was joking)!
To make my homemade coleslaw, you are going to need a bag of shredded tri-color coleslaw, mayonnaise, sugar, white vinegar, Himalayan pink salt and freshly ground black pepper.
To assemble the sandwich, you are going to need your choice of a roll. My favorite roll for my Pulled Pork is a fresh Kaiser roll, but you can certainly use whatever kind of roll you like. You will also need your favorite barbecue sauce. I like to mix it up and use different kinds each time I make this recipe, but honestly, original barbecue sauce is probably my favorite!
To make the rub just add all of the ingredients to a medium-sized bowl and whisk to incorporate completely. I like to quadruple the recipe for my rub and store it in an airtight container so that I have it ready for when I want to make my Pulled Pork, or just to throw it on a pork loin or some pork chops for a quick dinner.
To make the pork, place the roast into your slow cooker. Cover the entire surface of the pork roast with the dry rub, making sure to massage it into the meat thoroughly. Fill the slow cooker with water up to about half of the roast. Put the lid on the slow cooker.
Cook on high for 6-8 hours or until the roast falls apart but is still juicy. Remove the roast from the slow cooker and shred it with two forks, removing the fat as you go. Run a mesh strainer through the juice left in the slow cooker to remove any remaining pork and fat before returning the shredded pork to the juice.
To make my homemade coleslaw, begin by making the dressing. In a medium bowl, whisk together the mayonnaise, sugar and vinegar. Add in the coleslaw mix and fold it into the dressing until fully incorporated. Salt and pepper to taste. Refrigerate for 10 minutes or up to an hour before serving.
To assemble your sandwich, layer a generous amount of pork onto a your roll, drizzle with your desired amount of barbecue sauce and top with a heaping scoop of coleslaw. Ahhh…bliss!
Just a forewarning, this is a messy sandwich to eat, so it’s probably not the best idea to make it for a first date!
If you’re looking for a quick weeknight meal or an easy menu item for your next gathering, look no further than this Pulled Pork recipe. Simply mix up the spices, rub them all over your roast and pop it in your slow cooker to cook up to perfection!
PORK DRY RUB
3 Tablespoons paprika
1 Tablespoon garlic powder
1 Tablespoon dark brown sugar
1 Tablespoon dry ground mustard
3 Tablespoons coarse Himalayan salt
1 (7-10 pound) Boston Butt or shoulder pork roast
1 (16 ounce) bag shredded tri-color coleslaw
1 cup mayonnaise
½ cup white sugar
2 Tablespoons white vinegar
Himalayan pink salt, to taste
Pepper, freshly ground, to taste
Fresh Kaiser rolls
- Pork Dry Rub: In a medium-sized bowl, add in all ingredients for the rub; whisk to incorporate completely.
- Pork: Place pork roast into slow cooker and cover the entire surface of the roast with pork dry rub, making sure to massage the rub into the meat thoroughly. Fill slow cooker with water so that the roast is only submerged halfway.
- Cook on high for 6-8 hours or until roast falls apart but is still juicy. Remove roast from slow cooker and shred with two forks, removing fat as you go. Run a mesh strainer through the juice left in the slow cooker to remove any remaining pork and fat before returning the shredded pork to the juice.
- Homemade Coleslaw: In a medium bowl, make dressing by whisking together mayonnaise, sugar and vinegar. Add in coleslaw mix and fold it into the dressing until fully incorporated. Salt and pepper to taste. Refrigerate for 10 minutes or up to an hour before serving.
- To serve: Layer a generous amount of pork onto a fresh Kaiser roll, drizzle with desired amount of barbecue sauce and top with coleslaw.