Low&Slow Pulled Pork with vinegar coleslaw
By
Eddie Szczerba
@chefed60
1
☆☆☆☆☆ 0 votes0
Ingredients
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1 largepork shoulder butt/5 to 7 pounds
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1 largeonion,cut in four
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3 clovegarlic
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8 ozdry rub
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1 cchicken stock
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4 Tbspcanola oil
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1 Tbspliquid smoke flavoring
How to Make Low&Slow Pulled Pork with vinegar coleslaw
- 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.