SAUCY SLOW-ROASTED PULLED PORK BURGERS WITH CREAMY COLESLAW
Serves: 10-12
Pulled pork:
1 tbsp (15 mL) chili powder 2 tbsp (30 mL) brown sugar 1 1/2 tsp (7 mL) smoked paprika 1 1/2 tsp (7 mL) garlic powder 1 1/2 tsp (7 mL) onion powder 1 tbsp (15 mL) kosher salt
1 1/2 tsp (7 mL) freshly cracked black pepper
1 (5-lb/2.25-kg) bone-in pork shoulder
3 tbsp (45 mL) olive oil
1 cup (250 mL) cola
1 recipe Spicy-and-Sweet BBQ Sauce (see recipe above right)
Coleslaw:
1 cup (250 mL) prepared mayo 1 tbsp (15 mL) Dijon mustard 1 tbsp (15 mL) apple cider vinegar 2 tbsp (30 mL) fresh lemon juice 1 tsp (5 mL) sugar
1/2 tsp (2 mL) celery seed
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) freshly cracked black pepper
4 cups (1 L) shredded red cabbage
2 cups (500 mL) shredded green cabbage
2 carrots, grated on a box grater
For serving:
10 to 12 burger buns 2 cups (500 mL) of your favourite sliced pickles Your favourite hot sauce
1. Make the pulled pork: In a small bowl, combine the chili powder, brown sugar, smoked paprika, garlic powder, onion powder, salt and pepper. Massage the pork shoulder with half of the olive oil, then coat it all over with the spice rub. Cover and refrigerate overnight.
2. Preheat the oven to 425 F. Let the pork come to room temperature on the counter for 30 minutes before cooking.
3. Heat a large Dutch oven over medium-high heat and add the remaining olive oil. Sear the pork on all sides until golden brown, 2 to 3 minutes per side. Pour in the cola and transfer the pork to the oven. Decrease the oven temperature to 325 F and cook for 6 1/2 to 7 1/2 hours, or until the pork is falling apart and easily shreddable.
4. Rest the cooked pork on a board for 10 minutes.
5. Meanwhile make the coleslaw: In a large bowl, combine all the ingredients except cabbages and carrots and mix until smooth. Add the cabbages and carrots and mix until the vegetables are coated and the coleslaw is creamy and delicious. Set aside.
6. Shred the pork with two forks, discarding any bones or excess fat. Toss the pulled pork in the pan juices, then pour over as much barbecue sauce as your heart desires and toss. Serve on a bun with the coleslaw, the pickles, and the hot sauce.