MY PULLED PORK SANDWICH

MY PULLED PORK SANDWICH
Makes 8 to 10 servings

1 Boston butt (also known as a bone-in shoulder roast), about 5 pounds
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1 tablespoon paprika
2 tablespoons dark brown sugar
3 tablespoons bacon grease or vegetable oil
3 cups beef broth

Preheat the oven to 350 degrees





Shredded Pork Sandwich and Coleslaw

Rub the roast with the salt, pepper, paprika and brown sugar. Heat a large, heavy pot or Dutch oven over medium-high heat. Add the roast and brown it evenly on all sides. Add the beef broth, cover the pot and bake until the meat is falling apart, 3 1/2 to 4 hours. Remove the roast from the pot and discard the cooking liquid.

Using two forks or your fingers, shred the meat into pieces and set aside.

Eastern North Carolina-style Barbecue Sauce
Makes about 2 cups

1 cup white vinegar
1 cup apple cider vinegar
1 tablespoon dark brown sugar
1 tablespoon crushed red pepper flakes
1 tablespoon hot sauce
Salt, ground black pepper and cayenne to taste

Combine all the ingredients and whisk to blend.


Creamy Coleslaw
Makes about 8 servings

1 large head cabbage, cleaned, shredded
1/2 cup grated carrots
1/2 cup finely chopped bell pepper
2 tablespoons finely chopped green onions
3 tablespoons chopped parsley
1/2 cup buttermilk
3/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon Creole mustard
1 tablespoon sugar
1/2 teaspoon salt (or more to taste)
1/2 teaspoon freshly ground black pepper

Mix all of the ingredients in a large bowl and toss to coat evenly. Cover and chill for at least one hour before serving.

••••••••

To assemble the sandwiches, toss the shredded pork with the barbecue sauce, adding the sauce a little at a time until the meat is well moistened. Pile equal amounts of the meat onto hamburger buns and dress with the slaw.

••••••••