Prep Time: 30 mins
Cook Time: 7 h
Servings: 8
Pulled Pork
Rate this recipe for points
43
Ingredients
Bun:
- 2 packages of Villaggio® Toscana Extra Soft Sausage Buns
- 5 lb (2.25 Kg) Pork Shoulder Roast
Dry Rub:
- 1/2 cup (125g) Brown Sugar
- 2 tbsp (30g) Chili Powder
- 1 tbsp (15g) Paprika
- 1 tbsp (15g) Garlic Powder
- 1 tbsp (15g) Onion Powder
- 1 tsp (5g) Cayenne Pepper
Brine:
- 1 tsp (5g) Salt
- 1/2 cup (125g) Brown Sugar
- 2 cups (500 ml) Chicken stock
- 2 Bay Leaves
- 1 tbsp (15g) Chili Powder
- 1 tbsp (15g) Garlic Powder
- 1 tbsp (15g) Onion Powder
- 1 tsp (5g) Cayenne Pepper
- 1 tsp (5g) Paprika
- Black Pepper
Coleslaw:
- 1/4 head of Green Cabbage, shredded
- 1/4 head of Purple Cabbage, shredded
- 2 Carrots, grated
- 1 Red Onion, shredded
- 2 Granny Smith Apples, grated
- 1 cup (250g) Mayonnaise
- 2 tbsp (30ml) Apple Cider Vinegar
- 1 tsp (5g) Sugar
- 1/2 tsp (2.5g) Celery Seeds
- Salt & Pepper, to taste
Directions
- In a large mixing bowl, combine all the dry rub ingredients together until well incorporated, then rub over the entire pork shoulder roast
- Stir all of the brined ingredients together in the slow cooker pot
- Gently place the pork roast into the brine/slow cooker and cover it with the lid
- Cook on high for 6-7 hours, or on low for 9-10 hours, until meat pulls apart easily with a fork
- To prepare coleslaw, in a large mixing bowl, combine green cabbage, purple cabbage, carrots, red onion, and Granny Smith apples together
- In a small mixing bowl, whisk together mayonnaise with apple cider vinegar, sugar, celery seeds, and salt & pepper, to taste
- Pour over top of vegetables, give it a toss to incorporate all of the flavours
- Can be stored, covered, overnight in the refrigerator
- Shred the pork, by pulling it apart with two forks
- Works best when meat is warm but not too hot
- Serve the pulled pork with buns, slaw and cornichons, allowing everyone to assemble their own delicious sandwiches
