BBQ Pulled Pork Sandwiches topped with tangy Yellow Mustard Coleslaw is American BBQ at its finest and feeds a crowd! It is actually easy to make with some planning. In this recipe I used two D’Artagnan Berkshire Pork Shoulders, marinated in a dry rub overnight, and then slow-cooked it in the oven for 8 hours. It pulls apart easily into large meaty chunks and little bits of crispy dark skin. Mix some of the flavorful fat in the pan with a couple of jars of your favorite BBQ to create a rich, wonderful sauce. The pulled pork goes back in the sauce to keep warm. Place a heaping pile of pulled pork on a fresh Kasier roll. I like to keep some BBQ sauce in a squeeze bottle nearby for extra sauce. This recipe was adapted from Ree Drummond’s Pulled Pork recipe. She is an iconic American home cook!
You can buy the world’s best heritage pork – D’Artagnan Berkshire Pork -by clicking here. It will be shipped fresh or frozen. Bonus – Since October is National Pork Month, D’Artagnan is giving a 15% discount on all pork products until the end of the month. For this recipe I used their 6.5 pound Boneless Pork Shoulder (Butt). They come in packs of two and I highly recommend you make both pork shoulders at the same time. If you actually have any leftover BBQ Pulled Pork, it does freezes well.
True BBQ aficionados like to pile a creamy and tangy Yellow Mustard Coleslaw on top for a crispy bite. Either way the coleslaw recipe is a keeper. I get asked for the recipe every time I make it.
U.S. Grand Prix: BBQ Pulled Pork & Mustard Coleslaw
- 2 6 pound D’Artagnan boneless pork shoulder (butts)
- 1/2 cup brown sugar
- 2 tablespoons chile powder
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 1 - 2 teaspoons cayenne pepper season to taste
- 6 medium yellow onions cut into halves
- 2 bottles of your favorite barbecue sauce
- 24 cornmeal-dusted Kaiser rolls
- 4 cups Yellow Mustard coleslaw
- Rinse and pat dry the two pork shoulders.
- In a medium size bowl, mix the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne until completely combined.
- Using your hands, rub the mixture all over both pork shoulders Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
- Preheat the oven to 300 degrees F.
- Place the cut onions on the bottom of a very large and deep pan such as turkey roaster. You can also use a heavy tin foil turkey roaster. Since the pork will give off a lot of fat, you want it deep enough to catch all the juice without overflowing. Place the pork shoulders on the bed of onions.
- Roast uncovered until fork-tender and falling apart, about 8 hours. Carefully transfer the pork from the pan to a cutting board.
- Place the pan on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. If using a tin-foil pan, transfer the juices and bits to a medium pan, and cook as directed.
- Add the bottles of barbecue sauce to the juice and stir until combined.
- When the pork is slightly cooled, using two forks and your hands, shred the meat into bite-size pieces.
- Add the pulled pork back to the pan and toss until fully coated. (If using the tin-foil pan, add the pulled pork back to the pan, and pour the sauce over the top and toss.) Reserve some of BBQ sauce for garnish on the side if desired.
- Serve the BBQ Pulled Pork on Kaiser rolls dusted with cornmeal. Place a heap of Yellow Coleslaw on top of the pork. Enjoy!