PULLED PORK WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW

It is hard for me to walk away from pulled pork. Not only they taste good, but they are pretty versatile. You can use pulled pork on burgers, wraps, rice (yes…we can make everything work with rice), and of course noodles too, and any other starches you like! Summer is indeed a great season for barbecuing, smoking (meat), grilling outdoor. But sweat not if you don’t have an oven or smoker. You can do this recipe with a slow cooker. I’ve promised a friend to try more slow cooker recipes, and so, here’s another keeper 😉

I used the recipe from the winner of Bobby Flay’s Throwdown cookbook. It was delicious, but too many ingredients just for the rub and honestly, I’m a bit lazy these days just to gather 10+ ingredients for the dry rub lol. So I modified a little bit, but still using the black pepper vinegar sauce and green onion slaw from Bobby Flay’s. I personally think this combo was super delicious.
When it comes to making pulled pork, there is simply no short cut to the amount of cooking time. If you plan to make this, just know that this recipe requires an overnight of marinating the pork and then an additional of 8-10 hours of slowly roasting the pork which resulted in super tender pulled pork. I didn’t roast the pork in the oven this time. I use a slow cooker and cook on low for about 10 hours and they still turn out delicious

If you ask me..seriously woman, do you think this is worth making ? I will tell you in a heart beat.. Yes, it does, every minute of it. That black pepper vinegar sauce and green onion slaw are also the bomb too !! Put them on sandwich, or wraps and you are good to go! Our whole family love this !!!! This sure feeds quite few mouths !!

PULLED PORK WITH BLACK PEPPER VINEGAR SAUCE (4-6 servings)

Be the first to review!

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Review this Recipe

Ingredients

  

• 5 lbs pork shoulder/butt with some fat
• ½ cup of chicken stock
• Hamburger buns for serving I used onion buns

Rub:

• 1 Tbsp kosher salt
• 2 Tbsp dark brown sugar
• ¼ cup chili powder
• 1 ½ Tbsp sweet Spanish paprika
• 1 ½ tsp freshly ground black pepper
• 1 tsp garlic powder
• 3 Tbsp coriander powder

Sauce:

• ½ cup rice vinegar
• ¼ cup Dijon mustard
• 2 Tbsp honey
• 1 ½ tsp kosher salt
• 1 tsp coarsely ground black pepper
• ¾ cup plus 2 Tbsp olive oil

Green onion slaw:

• 1 cup coarsely chopped green onions
• ¼ cup red wine vinegar
• 2 serrano chiles
• 3 tablespoons mayonnaise
• Salt and freshly ground black pepper
• ½ cup olive oil
• 1 head purple cabbage finely shredded
• 1 small red onion halved and thinly sliced
• ¼ cup freshly chopped cilantro leaves

Instructions

 

If using slow cooker:

• The night before you roast the pork, coat it heavily with the dry rub. Wrap in plastic wrap or place in a plastic bag, and refrigerate overnight
• Remove the pork from the refrigerator 30 minutes prior to cooking. Place in the slow cooker and gently pour in the chicken stock around it. Try not to splash the dry rub with the stock. You'll end up with more juice as the pork is being slow cooked

If roasting with oven:

• Preheat the oven to 250 F. Put the pork butt, fat side up, in a roasting pan with enough apple juice to cover the bottom of the pan. Cook in the oven until the exterior of the pork is mahogany colored, about 4 hours, adding more apple juice as needed. If the exterior is drying out, spray the pork with apple juice. Carefully transfer the pork to long pieces of the double-layered heavy-duty foil. Pull up the sides of the foil, add 1/2 cup apple juice to the foil, and wrap so it's as airtight as possible. Return to the oven and cook until the internal temperature of the pork is 190 F to 195 F, 4 to 5 hours

Preparing the sauce and green onion slaw:

• Combine the vinegar, mustard, honey, salt, and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified
• Place the green onions, vinegar, chiles, mayonnaise, salt, pepper and oil into a blender and blend until emulsified. Place the cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper, to taste

Assembling:

• Let the pork cool down and shred the pork to the desired consistency. Place the bun on the pan and let them toast slightly, you don't need to if you don't want, but I like to do this so my bun is not soggy! Drizzle the sauce on the top and bottom of the bun. Top the bottom bun with the meat, another generous drizzle of sauce, green Onion Slaw and finish with the top of the bun. Enjoy !!!

Did you make this recipe?Please leave me a comment below and tag @whattocooktoday and #WhatToCookToday on Instagram