BBQ PULLED PORK AND SLAW
Instructions: BBQ Pulled Pork and BBQ Sauce Preheat oven to 250 degrees. Heat the olive oil in a large Dutch oven, big even to hold the pork with enough
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dishofftheblock.com.
Cooking tools:
- Dutch oven
- Oven
- Stove
- Saucepan
- Cutting board
- Chef's knife
- Paper towel
- Plate
- Mixing bowl
- Fork
- Whisk
- Measuring cup
- Measuring spoon
- Ladle
- Squeeze bottle
- Serving platter
- Freezer
- Spoon
- Airtight container
- Colander
- Kitchen towel
- Refrigerator
- Wooden spoon
Ingredients
- 3 tablespoons olive oil
- 7-9 pounds pork shoulder roast
- 3 tablespoons Dish off the Block Ragin’ Cajun Spice Blend
- 2 large onions chopped
- 2, 12-ounce beers
- 2 cups ketchup
- ½ cup apple cider vinegar
- 2 tablespoons bourbon whiskey
- ¼ cup Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon molasses
- 2 tablespoons honey
- ⅓ cup brown sugar, packed
- 2 tablespoons tomato paste
- 2 teaspoons Dish off the Block Ragin’ Cajun Spice Blend
- 5 cups coleslaw mix, chopped fine
- 3 cups purple cabbage, chopped fine
- ⅓ cup sugar
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- ¼ cup heavy cream
- ¼ cup buttermilk
- ½ cup Hellmann’s Light mayo
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
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