BBQ is my jam. Like, I am ALL about it.
Thankfully, my husband, Anthony, is a super-talented chef and health guru, and loves testing out new BBQ recipes; I am more than happy to be his guinea pig.
This recipe is his creation…I really didn’t do anything except eat it.
Side note: If you want to follow his cooking adventures, check him out on Instagram – @theprimalfooddude.
THE BEST PULLED PORK EVER
Serves 3-4 people
Ingredients:
-3 lbs. pork shoulder
-1 tsp. salt
-1 tsp. pepper
-1 tsp. ground mustard
-1 tsp. dark chili powder
-1 tsp. garlic powder
-1 tsp. onion powder
-2 tbsp. apple cider vinegar
-1 package brioche buns
-2-3 tbsp. BOLD SAUCE CO. Blueberry Ghost Sauce – use code GINGER when you order to save 10%
Creamy Cole Slaw Ingredients
-1 cup green cabbage, shredded
-1 cup purple cabbage, shredded
-3 tbsp. Primal Kitchen Mayo
-2 tbsp. apple cider vinegar
-1 tbsp. honey
-salt to taste
Directions:
Step 1: Preheat oven to 450 degrees.
Step 2: In a small mixing bowl, combine dry ingredients and mix together. Then add the apple cider vinegar to the mix.
Step 3: Rub mixture all over the pork (really get it on there!). Place the pork in a 9″ x 13″ glass baking pan and roast for 1 hour.
Step 4: Drop the oven heat to 325 degrees and cover the pork with aluminum foil. Put back in the oven for another 2 hours.
Step 5: Remove pork from oven and allow it to rest (leave it in the baking pan) for approximately 30-40 minutes.
Step 6: Make your cole slaw. In a small mixing bowl, combine all cole slaw ingredients listed above.
Step 7: Shred pork.
The best way to do it is with your hands (this is why you let the pork rest for so long…so it’s cool enough to handle). But you can also use two forks to shred it.
Step 8: Assemble your sandwich, layering pork and cole slaw onto the bun. Pour BOLD SAUCE CO. Blueberry Ghost Sauce over the top for an awesome added kick.
Hey kids! Just a heads up that this post may contain affiliate links to products I love and use. If you take action after clicking one of these links (i.e. subscribe, make a purchase, etc.) I’ll earn a bit of a commission, which helps me keep this blog up and running – so you can keep finding dope recipes like this one to recreate yourself! Thanks in advance for supporting The Northeast Ginger – xoxo Gossip Girl
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