This makes a lot of crowd pleasing flavor packed barbeque pulled pork sandwiches. The pork is marinated in a simple rub, cooked until it is fall apart tender, tossed with barbeque sauce and topped with a bright slaw.
Ingredients
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4-6 pound pork butt
- 3/4 cup Kansas City BBQ
- 1/2 head red cabbage, sliced
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1/2 head Napa cabbage, sliced
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1/2 cup mayo
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1/4 cup sour cream
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2 tablespoons apple cider vinegar
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2 tablespoons Persian Lime Olive Oil
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1 teaspoon salt
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1/4 cup parsley
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1/4 cup cilantro
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1 cup Barbecue Sauce
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Buns
Instructions
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Rub the Kansas City BBQ rub over the pork and marinade for at least 2 hours or up to overnight.
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Heat the oven to 300 degrees. Place the pork in a roasting pan and cook for 4 hours until an internal temp of 200 degrees. Let the pork rest 30 minutes before pulling.
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While the pork cooks make the slaw. Mix the mayo, sour cream, vinegar, olive oil, salt, parsley and cilantro together. Add the cabbage to a large bowl and toss with the dressing.
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Pull the pork with your hands or 2 forks then toss with the barbeque sauce.
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Assemble the sandwiches with pulled pork and slaw on top.
Takes 4.5 hours (plus marinating time)
Serves 8
