Low&Slow Pulled Pork with vinegar coleslaw

Name: Low&Slow Pulled Pork with vinegar coleslaw
Prep time: 20 min
Cook time: 6 h 30 min
Total time: 6 h 50 min
Yield: 10-12
Cuisine: American
Ingredients: 1 large pork shoulder butt/5 to 7 pounds; 1 large onion,cut in four; 3 clove garlic; 8 oz dry rub; 1 c chicken stock; 4 Tbsp canola oil; 1 Tbsp liquid smoke flavoring

By Eddie Szczerba
@chefed60

This melts in your mouth! And the coleslaw makes the sandwich all the better!! :)

Rating:

☆☆☆☆☆ 0 votes0

Comments:

11 Comments

Serves:

10-12

Prep:

20 Min

Cook:

6 Hr 30 Min

Method:

Slow Cooker Crock Pot

Ingredients

Add to Grocery List

1 large

pork shoulder butt/5 to 7 pounds
1 large

onion,cut in four
3 clove

garlic
8 oz

dry rub
1 c

chicken stock
4 Tbsp

canola oil
1 Tbsp

liquid smoke flavoring

How to Make Low&Slow Pulled Pork with vinegar coleslaw

Step-by-Step

Pat dry the pork butt,rub generously with the dry rub.*
(See recipe at bottom for dry rub*) Wrap the pork butt in cellophane and refrigerate overnight.(The longer the better!)
Heat a large pan or pot(big enough to hold the pork butt)add the canola oil. Place the pork but fat side down,brown on all sides,4-5 minutes per side.
Place the pork butt in your slow cooker,add the onion and garlic,liquid smoke,chicken stock. Set it for the appropriate time and walk away!
After the butt has finished cooking,remove the fat cap,then using two forks pull the toast apart to shred it into the juices in the slow cooker. Add your favorite barbecue sauce,spoon on toasted potato rolls and top with the vinaigrette cole slaw. Serve with pickles and potato salad if you like or corn on the cob is nice too! Enjoy!
Vinegar Coleslaw:
1-small head of green cabbage shredded
1/2 red bell pepper & 1/2 green bell pepper sliced thin
1-small carrot shredded
1/2 cup red vinegar
1/2 cup rice vinegar
3- tbsp. sugar
1- tsp.salt
1/2 tsp. pepper
1/2 of a medium minced sweet onion
1- tsp. dry oregano
1-teaspoon whole grain mustard
Mix well and refrigerate over night before using.
Ed's Dry Rub:
1/2 cup salt
1/4 cup Hungarian paprika
2-tablespoons each:
garlic powder
onion powder
adobo powder
white pepper
dry oregano
One tablespoon each:
cayenne pepper
black pepper
Mix well and store in zip-lock baggie