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Slow-Roasted BBQ Pork with Coleslaw
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.
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Serve with Lay's® Original Potato Chips.
- 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
- 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
- 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
- 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.
- Place all ingredients in a stainless steel mixing bowl, mix thoroughly and serve chilled.
- 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.