Slow Cooker Pulled BBQ Pork Roast & Coleslaw

Submitted by dog.moon.abbey

"This slow-cooked BBQ pork roast is the perfect dish for your next barbecue meal or family gathering. Cook it ahead of your event. Then, simply return the pork to the slow cooker to keep it warm in the cooking juices. Serve the sauce on the side with your choice of rolls and tangy coleslaw. Let your guests adjust their own heat level with their favorite hot sauce."

 

• Ready In: 8hrs 40mins
• Ingredients: 29
• Yields: 12 Sandwiches
• Serves: 12

ingredients

• FOR THE PORK

• 3 1⁄2 lbs pork butt (or shoulder)
• 2 tablespoons seasoning (McCormick Mojito Lime)
• 1 tablespoon chili powder
• 1 tablespoon peanut oil
• 2 teaspoons black pepper
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons smoked paprika
• 1⁄2 teaspoon salt (Himalayan pink salt preferred)
• 5 garlic cloves, minced, separated
• 1 1⁄2 cups barbecue sauce (Kraft Original Thick and Spicy )
• 1 cup barbecue sauce (Open Pit Original )
• 1⁄2 cup dark brown sugar
• 1⁄3 cup yellow mustard (Heinz)
• 1⁄3 cup steak sauce (A-1)
• 1 tablespoon Worcestershire sauce
• 1 sweet onion, thinly sliced (medium or large)
• 2 cups water (to cover, as needed)
• 2 teaspoons cornstarch
• 12 sandwich buns (hamburger buns, 24 slider buns, or dinner rolls.)

• FOR THE COLESLAW

• 1 head green cabbage, cored and shredded
• 2 tablespoons onions (finely diced)
• 1 large carrot (shredded)
• 2⁄3 cup mayonnaise (Hellmann's Real)
• 3 tablespoons salad dressing (Newman's Own Creamy Caesar)
• 1 tablespoon malt vinegar (Heinz)
• 1 teaspoon wasabi (Kikoman sauce)
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon celery seed

directions

1. PREPARE BARBECUE PULLED PORK ROAST.
2. Trim excess fat from the pork (Butt, Roast, or Shoulder). Leave some for flavor, but trimming now will reduce what you will need to skim off at the end of cooking.
3. Place the Mojito Lime Seasoning, chili powder, black pepper, cumin, coriander, paprika, salt, and 2 minced garlic cloves in a large bowl. Add oil to make a paste. Rub all over the pork, working the spice mixture into the meat well.
4. Wrap the pork tightly with plastic wrap. Refrigerate and marinate for at least 30 minutes or overnight.
5. Transfer the pork to a roasting pan with a rack. Allow to stand at room temperature while the oven heats to 400⁰ (F). Cook for 20 minutes. (preferably with convection) Transfer to a slow cooker.
6. Blend the Kraft Original Thick & Spicy BBQ Sauce, Open Pit Original BBQ Sauce, dark brown sugar, mustard, A-1, Worcestershire, remaining garlic, and onion (reserve 2 TBS onion for the coleslaw.) Pour the mixture over the pork and add water to cover. Cook on low for 8 to 10 hours or until *very* tender.
7. When pork is tender, skim off any fat. Transfer the pork to a large bowl. Use two forks to separate the meat into long strands (large serving forks work great.).
8. Remove 2 cups of cooking juices to a saucepan. Whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Set aside.
9. Return the shredded pork to the slow cooker; stir to combine with the remaining cooking juices.
10. PREPARE COLESLAW.
11. Core and shred cabbage into longish strands. Shred the carrot. Finely dice the onion.
12. Combine the shredded cabbage, carrot, and onion in a large bowl.
13. In a separate medium bowl, Whisk the salad dressings, Sweet ‘N Low® (or sugar), vinegar, wasabi, salt, and celery seeds and blend thoroughly.
14. Pour dressing mixture over shredded cabbage, carrot, and onion. Mix and toss to coat. Chill at least 2 hours before serving.
15. Serve the pulled pork on soft rolls and drizzle with thickened sauce mixture to taste. Top with coleslaw or serve on the side.