Barbecued Pulled Pork with Sweet & Sour Slaw

This hearty dish is a great make-ahead option (thank you, slow cooker!) for your next family gathering or tailgate party. You can adjust the sweet and spicy flavors as desired. The slaw can be part of the sandwich or served on the side - or both. Pair it with potato salad, baked beans or mac 'n cheese.

• Preparation Time: 25 mins
• Cooking Time: 9 hr
• Total Time: 9 hr 25 mins
• Calories: 806 Calories

Ingredients

• ½ teaspoon ground ginger
• 2 tablespoons brown sugar
• 1 tablespoon honey
• ½ teaspoon ground black pepper
• ½ cup packed light brown sugar
• ½ cup brown sugar
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ground cumin
• 1 ½ cups shredded carrots
• 2 cups ketchup
• 1 teaspoon kosher salt
• 1 teaspoon liquid smoke flavoring
• ¾ cup apple cider vinegar
• Kosher salt and ground black pepper, to taste
• 8 Ball Park® Hamburger Buns
• 1 (3 pound) boneless pork butt roast, trimmed and quartered
• ½ cup sweet paprika
• 1 tablespoon garlic granules
• 1 teaspoon ground cayenne
• 2 tablespoons plain mustard
• 1/4 cup pork rub
• ¾ cup white balsamic vinegar
• 2 teaspoons garlic granules
• 1 ½ cups shredded red cabbage
• 1 cup seeded, peeled, chopped cucumber
• ½ cup finely chopped Italian parsley

Recipe Instructions

Step 1

To make rub, combine all ingredients in a large bowl. Mix well with a fork. Reserve 1/4 cup of the rub to use in the barbecue sauce.

Step 2

To make sauce, combine all ingredients in a large Mason jar, stirring well. Cover with tight-fitting lid and give it one more good shake. Place in refrigerator overnight.

Step 3

Place pork rub in a large casserole dish.

Step 4

Using a fork, pierce the pork several times all over.

Step 5

Rub the spice blend into the pork, covering all surfaces.

Step 6

Wrap rubbed pork tightly in plastic and refrigerate 8 hours or overnight.

Step 7

At cooking time, unwrap the pork and place in a slow-cooker.

Step 8

Pour 1 cup of the Barbecue Sauce on the pork, covering all surfaces.

Step 9

Cover and cook until tender, 9 to 11 hours on Low or 5 to 7 hours on High.

Step 10

Transfer pork to a large, deep, wide casserole dish and cool for 15 to 20 minutes.

Step 11

Using two large forks, shred the pork into bite-size pieces, discarding excess fat. Cover to keep warm.

Step 12

Skim any fat from the liquid in the pot. Transfer 2 to 3 tablespoons to a bowl and stir in the remaining barbecue sauce.

Step 13

Stir well and add more of the braising liquid if you prefer a thinner sauce.

Step 14

Warm buns in the oven at 400 degrees, turning over once, just until slightly toasty.

Step 15

Pile pulled pork onto buns, top with some of the Barbecue Sauce and some Tangy Slaw (recipe below) and enjoy.

Step 16

For the slaw: In a large bowl, whisk together vinegar, oil, brown sugar, garlic, salt and pepper.

Step 17

Add cabbage, carrots, cucumber and parsley, mixing well.

Step 18

Allow to sit, loosely covered with plastic, for about 30 minutes.

Step 19

Toss once before serving, adjusting seasonings, if desired.