I am always looking for a pulled pork recipe. Tyler Florence is one of the chefs that I like and I thought this would be a great recipe. This came out great. I adapted this wonderful pulled pork recipe from one I found at foodnetwork.com. When I found the recipe, I knew it would be delicious with Big John’s BBQ Sauce. And I was right! I also changed the coleslaw a bit to eliminate a little spice.
For the Dry Rub
- 3 tbsp. paprika
- 1 tbsp. garlic powder
- 1 tbsp. brown sugar
- 1 tbsp. dry mustard
- 3 tbsp. coarse sea salt
For the Coleslaw
- 1 head green cabbage, shredded
- 2 carrots, grated
- 1 red onion, thinly sliced
- 2 green onions (white & green parts), chopped
- 1 ½ cups mayonnaise
- ¼ cup Dijon mustard
- 1 tbsp. cider vinegar
- 1 lemon, juiced
- Pinch of sugar
- Several dashes of hot sauce
- Kosher salt and freshly ground black pepper
- 1 (5-7 pound) pork roast, preferably Circle B Ranch shoulder or Boston butt
- 12 hamburger buns
- Pickle spears, for serving
- Big John’s BBQ Sauce
For the Pulled Pork
- Mix the paprika, garlic powder, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
- Preheat the oven to 300°F. Put the pork in the roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170°F, but basically, what you want to do is to roast it until it’s falling apart.
- After the pork is cooked and while still warm, you want to “pull” the meat: Grab 2 forks. Using one to steady the meat, use the other to “pull” shreds of meat off the roast. Put the shredded pork in a bowl and pour half of Big John’s BBQ sauce over the pork. Stir it all up well so that the pork is coated with the sauce. You can also serve the pulled pork with Big John’s BBQ Sauce on the side.
- To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
For the Cole Slaw
- Combine the cabbage, carrots, red onion, and green onions in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the coleslaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.