Servings: 8

INGREDIENTS

PORK

• 4 pounds boneless pork shoulder
• 1 ½ teaspoons salt
• ½ cup brown sugar
• 3 tablespoons smoked paprika
• 3 tablespoons sweet paprika
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons ground black pepper

BBQ SAUCE

• 2 ⅔ cups yellow mustard
• 1 ½ cups apple cider vinegar
• 1 cup honey
• 1 cup brown sugar
• ⅓ cup ketchup
• 2 tablespoons garlic powder
• 2 tablespoons Worcestershire sauce
• Black pepper (to taste)

SLAW

• 1 small green cabbage
• ½ small red cabbage
• 2 medium carrots
• 1 small red onion
• 1 cup mayonnaise
• ⅔ cup apple cider vinegar
• ⅔ cup sugar
• 2 teaspoons celery seeds
• 1 teaspoon salt
• ½ teaspoon black pepper

BUNS

• 8 sandwich buns

INSTRUCTIONS

PORK

1. Prepare the Pork: Cut the pork shoulder into two equal pieces. Rub each piece with salt.
2. Make the Rub: In a bowl, combine the brown sugar, smoked paprika, sweet paprika, onion powder, garlic powder, and ground black pepper.
3. Rub the Pork: Rub the spice mixture all over the pork pieces. Let sit overnight in refrigerator.
4. Cook the Pork: Preheat your oven to 300°F (150°C). Place the pork in a roasting pan and cover with aluminum foil. Roast for about 4-5 hours, or until the pork is tender and easily shredded with a fork.
5. Shred the Pork: Remove the pork from the oven and let it cool slightly. Using two forks, shred the pork into bite-sized pieces, discarding any large pieces of fat.

BBQ SAUCE

1. Combine Ingredients: In a medium saucepan, combine the yellow mustard, apple cider vinegar, honey, brown sugar, ketchup, garlic powder, Worcestershire sauce, and black pepper.
2. Simmer: Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until the sauce thickens slightly, about 10-15 minutes.
3. Cool: Remove from heat and let the sauce cool to room temperature.

SLAW

1. Prepare the Vegetables: Peel and shred the carrots with a vegetable peeler and grater. Thinly slice the green and red cabbage using a knife or a food processor. Peel and thinly slice the red onion.
2. Purge the Cabbage: Place the shredded cabbage in a large bowl and sprinkle with 1 teaspoon of salt. Let it sit for 30 minutes, then drain any excess liquid.
3. Make the Dressing: In a separate bowl, combine the mayonnaise, apple cider vinegar, sugar, celery seeds, salt, and black pepper. Stir until well mixed.
4. Combine: Add the shredded carrots and sliced red onion to the cabbage. Pour the dressing over the vegetables and toss to combine. Refrigerate until ready to serve.

SERVE

1. Prepare the Buns: Slice the sandwich buns in half.
2. Build the Sandwich: Place ½ cup of pulled pork on the bottom half of each bun. Drizzle 2 tablespoons of BBQ sauce over the pork. Add ¼ cup of slaw on top of the pork. Place the top half of the bun on the slaw.

Enjoy your homemade Carolina Gold Pulled Pork Sandwich with Coleslaw!