Pulled Pork with Homemade Barbecue Sauce And Mango Slaw
Ingredients:
- 3 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp brown sugar
- 1 tbsp dry mustard
- 3 tbsp coarse sea salt
- 1 (5 to 7 lb) pork roast, preferably shoulder or Boston butt
- 1 1⁄2 cup cider vinegar
- 1 cup yellow or brown mustard
- 1⁄2 cup ketchup
- 2 clove garlic, smashed
- 1 tsp kosher salt
- 1 tsp cayenne pepper
- 1⁄2 tsp black pepper, freshly ground
Directions:
Mix paprika, garlic powder, 1 tablespoon brown sugar, dry mustard, and coarse sea salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour or up to overnight.Preheat oven to 300 degrees F (150 degrees C). Place pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer inserted into the thickest part of the pork should register 170 degrees F (77 degrees C), but basically, roast it until it's falling apart.
While the pork is roasting, make the barbecue sauce. Combine vinegar, mustard, ketchup, 1/3 cup brown sugar, garlic cloves, kosher salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes or until the sugar dissolves. Take it off the heat and let it sit until ready to use.
When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour drippings into the saucepan with the barbecue sauce and cook for 5 minutes.
While the pork is still warm, "pull" the meat. Using 2 forks, steady the pork with one and "pull" shreds of meat off the roast with the other. Put the shredded pork in a bowl, pour in half of the sauce, and stir well so the meat is coated. Serve with the remaining sauce on the side.
Mango Slaw
Ingredients
3 tablespoons white wine vinegar
2 tablespoons canola oil
2 tablespoons honey
2 tablespoons mayonnaise
1/2 teaspoon celery seed (optional)
1/2 teaspoon poppy seeds (optional)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10 ounce) package finely shredded cabbage
1 firm, ripe mango - peeled, seeded, and cut into 1/2-inch pieces
1/3 cup chopped cilantro
3 green onions, chopped