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Categories:
Pork Shoulder-bone Rub Mop Sauce apple cider vinegar water black pepper salt vegetable oil BBQ sauce mustard salt brown sugar cayenne black pepper water Worcestershire red wine vinegar cabbage onion garlic sugar pepper salt
Viewed: 57 - Published at: 7 years agoIngredients
- 2 lb Pork Shoulder-bone out
- Dry-Rub
- 1.5 T Black Pepper
- 1.5 T Brown Sugar
- 1.5 T Paprika
- 2 T Salt
- 1/2 T Cayenne
- Mop Sauce
- 1/2 C Apple Cider Vinegar
- 1/4 C Water
- 1 T Worcestershire
- 1/2 Black Pepper
- 1/2 t. Salt
- 1 t. Vegetable Oil
- BBQ Sauce
- 1 t. Dry Mustard
- 1 t. Salt
- 1 T Paprika
- 1 T Sugar
- 1 T Brown Sugar
- 1 t. Cayenne
- 1/2 t. Black Pepper
- 2/3 C. Water
- 1/4 C. Worcestershire
- 1/2 C. Red Wine Vinegar
- Cole Slaw
- 2 C. Cabbage-shredded
- 2 T. Onion-minced
- 2 T Cider Vinegar
- 2 T Mayo
- 1 clove Garlic-minced
- 2 t. Sugar
- 1 t. Pepper
- t.t. Salt
Method
- Mix spices for dry rub and coat the outside of the pork shoulder and roast in the oven at 300 degrees for 3+ hours. Baste with mop sauce occasionally.
- For BBQ sauce, mix ingredients. Once pork is cooked, pull it into strands/junks and mix in BBQ Sauce.
- Assemble slaw and pork on buns of choice.
