Recipe: Easy Pulled Pork & Homemade Coleslaw

Easy Pulled Pork & Homemade Coleslaw

• Prep Time: 8 hour 15 minutes • Yields: 6 servings

Ingredients:

1 Fossil Farms Berkshire Pork Butt, average 6 lbs.

3 tbsp. paprika

1 tbsp. garlic powder

1 tbsp. brown sugar

1 tbsp. dry mustard

3 tbsp. kosher salt

1 bottle of your favorite BBQ Sauce

Coleslaw:

1 head green cabbage, shredded

1 red onion, thinly sliced

1 ½ cups mayonnaise

¼ cup Dijon mustard

1 tbsp. cider vinegar

1 lemon, juiced

½ tsp. celery seed

½ tsp. hot sauce

½ tsp. salt

½ tsp. black pepper

Equipment:

Oven

Measuring spoons & cups

Larger bowl

Wire whisk

Lime squeezer

Vegetable shredded

Medium bowl

Method (Coleslaw):

1. Combine the cabbage and red onion in a large bowl and toss to mix.

2. Combine all other ingredients in another bowl and stir to mix.

3. In a large bowl, whisk lemon juice, Dijon mustard, mayonnaise, cider vinegar, celery seed, hot sauce, and salt & pepper.

4. Pour the dressing over the vegetable mixture and stir to combine well.

5. Cover and refrigerate until you’re ready to eat, stirring the mixture every once in a while.

Method (Pork):

1. In a medium bowl, mix all dry ingredients to create a rub.

2. Rub the mixture over pork butt. Cover and refrigerate for at least one hour or as long as overnight.

3. Pre-heat oven to 300°F- 350°F for at least 15 minutes.

4. Roast the pork for 5 to 6 hours or until meat falls apart easily.

5. Remove from oven and let rest for 1 hour. Shred the meat using 2 forks in a large bowl or pot.

6. Add your favorite BBQ Sauce, stir to mix well.

7. Transfer to a plate, serve with coleslaw and enjoy!