Barbecued Pulled Pork With Sweet Sour Slaw Food

PULLED PORK BARBECUE

Steps:

• Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
• Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
• While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
• When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
• While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
• To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
• Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

SWEET AND SOUR PULLED CHICKEN SANDWICH

Steps:

• Combine the hoisin, sweet chili sauce, soy, mirin, ginger and sesame oil in a small pot. Bring to a gentle simmer, lower the heat and cook about 5 minutes. Add in the chicken and toss to combine.
• Meanwhile, toast the rolls in a skillet with a little butter until golden brown.
• Divide the chicken mixture among the bottom rolls and top with some Pickled Broccoli Slaw and sliced jalapeno. Add the top rolls and serve.
• Put the slaw in a medium heatproof bowl.
• Heat the vinegar, sugar, salt and 1 cup water in a small pot until boiling. Add the hot vinegar mixture to the bowl with the broccoli slaw. Let cool on the counter. Transfer to a resealable container and store in the refrigerator.

BARBECUED PULLED PORK WITH SWEET & SOUR SLAW

Steps:

• To make rub, combine all ingredients in a large bowl. Mix well with a fork. Reserve 1/4 cup of the rub to use in the barbecue sauce.
• To make sauce, combine all ingredients in a large Mason jar, stirring well. Cover with tight-fitting lid and give it one more good shake. Place in refrigerator overnight.
• Place pork rub in a large casserole dish.
• Using a fork, pierce the pork several times all over.
• Rub the spice blend into the pork, covering all surfaces.
• Wrap rubbed pork tightly in plastic and refrigerate 8 hours or overnight.
• At cooking time, unwrap the pork and place in a slow-cooker.
• Pour 1 cup of the Barbecue Sauce on the pork, covering all surfaces.
• Cover and cook until tender, 9 to 11 hours on Low or 5 to 7 hours on High.
• Transfer pork to a large, deep, wide casserole dish and cool for 15 to 20 minutes.
• Using two large forks, shred the pork into bite-size pieces, discarding excess fat. Cover to keep warm.
• Skim any fat from the liquid in the pot. Transfer 2 to 3 tablespoons to a bowl and stir in the remaining barbecue sauce.
• Stir well and add more of the braising liquid if you prefer a thinner sauce.
• Warm buns in the oven at 400 degrees, turning over once, just until slightly toasty.
• Pile pulled pork onto buns, top with some of the Barbecue Sauce and some Tangy Slaw (recipe below) and enjoy.
• For the slaw: In a large bowl, whisk together vinegar, oil, brown sugar, garlic, salt and pepper.
• Add cabbage, carrots, cucumber and parsley, mixing well.
• Allow to sit, loosely covered with plastic, for about 30 minutes.
• Toss once before serving, adjusting seasonings, if desired.

BBQ PULLED PORK

Steps:

• Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.
• Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.
• Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
• Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
• Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.
• To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.

SWEET COLE SLAW DRESSING

Steps:

• First cream up sour cream,mayo,sugar. Then slowly add in milk and vingar.
• Add black pepper whip all the ingredients together.
• Add on Cole slaw mix.
• Enjoy !

BARBECUED PULLED PORK

Steps:

• Combine all spices in a bowl and rub onto roast. I sometimes let my roast marinade in the rub over night.
• Place pepper & onion into slow cooker, add roast. I don't use the green pepper.
• Combine sauce & brown sugar and pour over meat. Cover and cook on LOW 8-10 hours. Or until you can shred the meat easily with two forks. I normally cook mine 15-20 hrs in crockpot but it should be done much sooner than that.
• Serve on Buns or over rice.

BARBECUED PULLED PORK WITH SWEET & SOUR SLAW

Steps:

• To make rub, combine all ingredients in a large bowl. Mix well with a fork. Reserve 1/4 cup of the rub to use in the barbecue sauce.
• To make sauce, combine all ingredients in a large Mason jar, stirring well. Cover with tight-fitting lid and give it one more good shake. Place in refrigerator overnight.
• Place pork rub in a large casserole dish.
• Using a fork, pierce the pork several times all over.
• Rub the spice blend into the pork, covering all surfaces.
• Wrap rubbed pork tightly in plastic and refrigerate 8 hours or overnight.
• At cooking time, unwrap the pork and place in a slow-cooker.
• Pour 1 cup of the Barbecue Sauce on the pork, covering all surfaces.
• Cover and cook until tender, 9 to 11 hours on Low or 5 to 7 hours on High.
• Transfer pork to a large, deep, wide casserole dish and cool for 15 to 20 minutes.
• Using two large forks, shred the pork into bite-size pieces, discarding excess fat. Cover to keep warm.
• Skim any fat from the liquid in the pot. Transfer 2 to 3 tablespoons to a bowl and stir in the remaining barbecue sauce.
• Stir well and add more of the braising liquid if you prefer a thinner sauce.
• Warm buns in the oven at 400 degrees, turning over once, just until slightly toasty.
• Pile pulled pork onto buns, top with some of the Barbecue Sauce and some Tangy Slaw (recipe below) and enjoy.
• For the slaw: In a large bowl, whisk together vinegar, oil, brown sugar, garlic, salt and pepper.
• Add cabbage, carrots, cucumber and parsley, mixing well.
• Allow to sit, loosely covered with plastic, for about 30 minutes.
• Toss once before serving, adjusting seasonings, if desired.