- 8 Ball Park® Hamburger Buns
- 1 (3 pound) boneless pork butt roast, trimmed and quartered
- Pork Rub:
- 1/2 cup packed light brown sugar
- 1/2 cup sweet paprika
- 1 tablespoon garlic granules
- 1 tablespoon ground cumin
- 1 teaspoon ground cayenne
- 1/2 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- BBQ Sauce:
- 2 cups ketchup
- 1/2 cup brown sugar
- 3/4 cup apple cider vinegar
- 2 tablespoons plain mustard
- 1 tablespoon honey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke flavoring
- 1/4 cup pork rub
- Sweet & Sour Slaw:
- 3/4 cup white balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 teaspoons garlic granules
- Kosher salt and ground black pepper, to taste
- 1 1/2 cups shredded red cabbage
- 1 1/2 cups shredded carrots
- 1 cup seeded, peeled, chopped cucumber
- 1/2 cup finely chopped Italian parsley
- To make rub, combine all ingredients in a large bowl. Mix well with a fork. Reserve 1/4 cup of the rub to use in the barbecue sauce.
- To make sauce, combine all ingredients in a large Mason jar, stirring well. Cover with tight-fitting lid and give it one more good shake. Place in refrigerator overnight.
- Place pork rub in a large casserole dish.
- Using a fork, pierce the pork several times all over.
- Rub the spice blend into the pork, covering all surfaces.
- Wrap rubbed pork tightly in plastic and refrigerate 8 hours or overnight.
- At cooking time, unwrap the pork and place in a slow-cooker.
- Pour 1 cup of the Barbecue Sauce on the pork, covering all surfaces.
- Cover and cook until tender, 9 to 11 hours on Low or 5 to 7 hours on High.
- Transfer pork to a large, deep, wide casserole dish and cool for 15 to 20 minutes.
- Using two large forks, shred the pork into bite-size pieces, discarding excess fat. Cover to keep warm.
- Skim any fat from the liquid in the pot. Transfer 2 to 3 tablespoons to a bowl and stir in the remaining barbecue sauce.
- Stir well and add more of the braising liquid if you prefer a thinner sauce.
- Warm buns in the oven at 400 degrees, turning over once, just until slightly toasty.
- Pile pulled pork onto buns, top with some of the Barbecue Sauce and some Tangy Slaw (recipe below) and enjoy.
- For the slaw: In a large bowl, whisk together vinegar, oil, brown sugar, garlic, salt and pepper.
- Add cabbage, carrots, cucumber and parsley, mixing well.
- Allow to sit, loosely covered with plastic, for about 30 minutes.
- Toss once before serving, adjusting seasonings, if desired.
Barbecued Pulled Pork with Sweet & Sour Slaw, recipe