Saturday, June 26, 2010

Pulled Pork Sandiwch

Summer time means BBQ. What better dish to have BBQ than pulled pork? I have been wanting to make this dish for the longest time, but I just never got to it. This week I got all the ingredients, and even made my own coleslaw. I just love the color of the red cabbage. I think they should called it purple cabbage instead.

Pulled pork sandwiches.

After I marinaded overnight, I baked in the oven for 6-8 hours. And then I used a pork to pull the meat apart (aka pulled pork). The meat come off so easily, and then I added additional BBQ sauce. If you have a hard time pulling the meat off, this mean you need to continue to cook additional 1-2 hours. :-)

Don't they look delicious? Yummy!


  • 1 boneless pork butt, about 4 pounds
  • 3 tablespoons dark brown sugar
  • 3 tablespoons 21 spices from Costco (add more if you like more spices)
  • pinch of salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon cayenne
  • 1 & 1/2 bottle of smoke Barbecue Sauce (I bought from the store)
  • 8 buns
  • Oil base coleslaw, recipe follows


Place the pork in a baking dish. In a bowl, combine the sugar, 21 seasoning, salt paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.

Preheat an oven or smoker to 225 degrees F.

Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the smoke BBQ sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.

With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the barbecue sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with the fried pickles and additional Barbecue Sauce on the side.

Oil & Vinegar oil based dressing: -- I don't like mayonnaise Dressing.

1 lb cabbage shredded ( i use 1/2 lb red cabbage and 1/2 lb white cabbage)
1 lb carrots shredded (I used 2 carrots)
1/2 cups onions chopped

2 stalks of celery & 1/4 green pepper (very thin sliced or julienne to add the extra crunch) -- I did have at home so I omit them.

1 can of pineapple (optional. Hubby likes pineapple so I added it in)
3 TB sugar (depend on your taste. If you like sweet, add more sugar) - some people use honey.
1/2 cups apple cider vinegar ( I used 3 lemon juice instead)
1/2 cups canola oil
2 tsp salt

Chopped cabbage. In a small saucepan disolve the sugar in the cider vinegar over a medium heat. Add other ingredients except the cabbage and mix well while simmering for about 10 minutes. Remove from heat before the mixture gets thick.

Allow to cool for about 10 more minutes then pour over cabbage. Toss until well mixed. Serve immediately.



Create. Snap. Eat. said...

I am loving your blog. The red cabbage sounds like an excellent addition!

ch3rri said...

YUmmm....this look so good. Just like the BBQ shredded pork.

Zoe said...

Ch3rri - Yes. It was yummy.

Create-Snap-Eat - Thank you for visiting my blog. I love the crunch from the red cabbage.