3 lb. boneless pork shoulder
Garlic powder
Onion powder
Kosher salt
Black pepper
Smoked paprika or liquid smoke
Chicken or beef broth
About 12 oz. of your favorite BBQ sauce
About 12 high-quality rolls
Coleslaw (see recipe below)
Rinse pork roast well in cold water and trim of excess fat. Be thorough in this process, it’s important for non-fishy smelling/tasting weird pork! Pat dry. Sprinkle roast with liquid smoke, a few drops’ll do ya, and seasonings and place in slow cooker. Add about 1/2 inch of broth (or water) and cook on low for 8-10 hours.
When the roast has cooked, drain liquid and then return to the slow cooker and gently shred. Pour enough sauce over the meat so it’s well-incorporated but not soupy, and gently mix. Return the lid to the crock pot and heat through. When ready to serve, slice rolls (toast in desired) and add meat. Top with coleslaw. Cheese and dill pickles are good toppings too!
Memphis-Style Coleslaw
Recipe from ourbestbites.com
1 c. mayonnaise
2 Tbsp. Dijon
2 Tbsp. apple cider vinegar
2 Tbsp. sugar
1/2 heaping tsp. Kosher salt
1 Tbsp. grated onion
2-2 1/2 tsp. celery seed
1 16-oz. bag shredded cabbage with carrots (I liked using a combination of pre-mixed coleslaw and finely shredded napa cabbage that I already had on hand)
1/2 minced green bell pepper
1 carrot, peeled and grated
Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days.
I prefer my coleslaw a little less sweet and more vinegary (is that a word?) Which would you say this is? By the way....loving this blog!!! Shannon
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