Prep 72 hrs
Cook 10 hrs
BBQ Pork topped with cole slaw. If you are a serious BBQ fan then you must try this recipe. It may look like a lot of work because it is. However when you see the expressions on your friends faces when they bite into these sandwiches it will all be worth the effort. Don't skip the first step or you will be sorry. The brine should taste like the ocean.
- 5 -6 lbs pork butt
- 4 tablespoons cumin
- 4 tablespoons thyme
- 4 tablespoons garlic powder
- 4 tablespoons black pepper, freshly ground
- 2 tablespoons cayenne pepper
- 2 tablespoons salt
- 2 tablespoons curry powder
- 1 tablespoon onion powder
- 1 head cabbage, shredded
- 1⁄4 cup carrot, shredded
- 2 tablespoons minced onions
- 1⁄3 cup granulated sugar
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄2 cup buttermilk
- 1⁄2 cup mayonnaise
- 1 1⁄2 tablespoons white vinegar
- 2 1⁄2 tablespoons lemon juice
- Submerse pork butt in a container of salty water. Place in refrigerator for 12 to 16 hours. Take pork butt out of water and pat dry. Discard brine.
- Mix the cumin, thyme, garlic powder, black pepper, cayenne pepper, salt, curry powder, and onion power. Rub on each side of pork butt. Wrap in plastic wrap and refrigerate for 24 hours.
- In the mean time make the cole slaw by combining the shredded cabbage, shredded carrots and minced onion. Combine the last seven ingredients and whisk. Stir into cabbage and refrigerate for 24 hours.
- Place pork butt in oven heated to 250 degrees and cook until internal temperature reaches 190 degrees. About 10-12 hours. I start it before I go to bed.
- Carefully take pork butt out of cooking vessel and place on a cutting board. Reserve pan drippings.
- Cover with aluminum foil and let rest for 1/2 hour.
- Shred pork by pulling it with two forks. Place in serving dish and pour pan drippings (some or all) on the pork.
- Smack some pork on a bun, top it off with the cole slaw and enjoy.
Wow, was this ever good. I only had to cook mine for 5 1/2 hours to get to 180 deg. This was so moist and nice. Takes steps but nothing is difficult. Made fresh buns to serve. YUM.
Made this to take to a potluck, & absolutely didn't mind the time needed for preparation! The only change I made was to leave out the curry (something of which I'm not a big fan), & I was very pleased with the results! I took along a number of smaller size buns so that no one was overwhelmed with a large sandwich! Definitely a keeper of a recipe! Thanks for sharing it! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]