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Preparation time:
Servings: 1
Rating:
Want juicy, tender pulled pork that’s perfect for sandwiches? Try this recipe. We even include directions for fresh coleslaw and a made-from-scratch barbecue sauce that’s like no other.
Ingredients
Pulled Pork
- 1 bone-in pork shoulder (5 lb.)
- 4 cup(s) chicken stock
- 5 bay leaves
- 2 Tbsp. canola oil
- 2 tsp. celery salt
- 2 tsp. salt
- 1 tsp. black pepper
Coleslaw
- 1 lb. bag of coleslaw mix
- 3/4 cup(s) mayonnaise
- 2 Tbsp. cider vinegar
- 1 Tbsp. sugar
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/4 tsp. celery seed
Barbecue Sauce
- 1 cup(s) cider vinegar
- 1 cup(s) ketchup
- 1/3 cup(s) spicy brown mustard
- 1/2 packed brown sugar
- 1/2 cup(s) chopped white onions
- 2 Tbsp. butter
- Dash of Worcestershire sauce
- 1/4 tsp. chili powder
- Pinch of cayenne pepper
- salt, to taste
- black pepper, to taste
Cooking Directions
Pulled Pork
- In a large sauté pan, heat the oil on high heat. Season the pork with salt and pepper. Once oil is hot, sear all sides of the pork to caramelize and seal in the juices.
- Once pork is caramelized, place in a medium-roasting pan. Pour the chicken stock over the pork. Top with celery salt and bay leaves.
- Cover with a foil lid and cook at 300°F for 10 hours or until pork melts off bone. Shred with forks.
Coleslaw
- Place all ingredients in a stainless steel mixing bowl, mix thoroughly and serve chilled.
Barbecue Sauce
- Place all ingredients in a small saucepan and bring the mixture to a boil over high heat.
- Allow sauce to cook at a rolling boil, stirring occasionally, for 3 to 4 minutes until the sauce is reduced by one third.
- Remove the sauce from the stove and season with salt and pepper. Refrigerate until ready to use.
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