Entree: United States – Southern United States – Pulled Pork Plate (Slow-cooked shredded pork shoulder served with tangy barbecue sauce and classic Southern slaw)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 11 hrs

Additional 45 min

Total 12 hrs 15 min

Ingredients

- 1 pork shoulder, Boston butt, approx. 4–5 lb (1.8–2.3 kg)
- 3 tbsp (45 ml) yellow mustard
- 3 tbsp (45 g) brown sugar, packed
- 2 tbsp (30 g) kosher salt
- 1 tbsp (15 g) black pepper, freshly ground
- 1 tbsp (15 g) smoked paprika
- 1 tbsp (15 g) garlic powder
- 1 tbsp (15 g) onion powder
- 1/2 tsp (1 g) cayenne pepper
- 1 cup (240 ml) apple cider vinegar (for mop and slaw dressing)
- 1/2 cup (120 ml) water (for pan or smoker mop)
- 1 cup (240 ml) prepared barbecue sauce or for homemade below
- Barbecue sauce (homemade):
  - 1 1/2 cups (360 ml) ketchup
  - 1/3 cup (67 g) brown sugar, packed
  - 1/3 cup (80 ml) apple cider vinegar
  - 2 tbsp (30 ml) Worcestershire sauce
  - 1 tsp (5 g) smoked paprika
  - 1 tsp (5 g) hot sauce, optional
  - 1/2 tsp (2.5 g) salt
- Southern vinegar slaw:
  - 4 cups (360 g) green cabbage, thinly sliced
  - 1 cup (110 g) carrot, shredded
  - 1/2 cup (120 ml) mayonnaise
  - 1/4 cup (60 ml) apple cider vinegar
  - 2 tbsp (25 g) sugar
  - 1 tsp (5 g) kosher salt
  - 1/2 tsp (2.5 g) black pepper
- 6 hamburger buns or plate accompaniments of choice
- Pickles for serving, to taste

Instructions

1. Prepare the rub: in a bowl combine brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne. Rub pork shoulder all over with yellow mustard, then coat evenly with the dry rub. Refrigerate covered for at least 2 hours or overnight.
2. Prepare smoker or oven: preheat smoker to 225°F (107°C) with wood of choice, or preheat oven to 275°F (135°C). Place a pan with 1/2 cup (120 ml) water beneath the roasting rack to catch drips and add moisture.
3. Cook low and slow: place shoulder fat-side up on the rack. If smoking, maintain 225°F (107°C) and smoke until internal temperature reaches about 195–205°F (90–96°C) and meat is fork-tender, about 10–14 hours depending on size. If using oven, roast at 275°F (135°C) until internal temperature 195–205°F (90–96°C), about 6–8 hours.
4. Mop occasionally: every 1.5–2 hours brush pork with a mixture of 1 cup (240 ml) apple cider vinegar and 1/2 cup (120 ml) water to keep surface moist and add tang.
5. Rest and pull: remove pork and tent with foil; let rest 30–45 minutes. Using forks or meat claws, shred pork into bite-sized pieces, discarding excess fat as desired.
6. Make barbecue sauce (if using homemade): combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, hot sauce, and salt in a saucepan. Simmer over medium-low heat 8–10 minutes until slightly thickened; adjust seasoning.
7. Dress the pork: toss shredded pork with warmed barbecue sauce to taste, leaving some plain meat if preferred.
8. Make the slaw: in a bowl whisk mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add sliced cabbage and shredded carrot and toss to coat. Chill 15–30 minutes to meld flavors.
9. Plate and serve: arrange a generous portion of pulled pork on each plate, add a scoop of vinegar slaw, serve buns and pickles on the side. Leftovers keep well refrigerated for 3–4 days.