Ingredients
- 2 tbsp. chili powder
- 1 tbsp. onion powder
- 1 1/2 tsp. garlic powder
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- Pinch of cayenne pepper, optional
- 5 lbs. boneless pork butt or shoulder
- 2 cups barbecue sauce ( homemade or store bought)
- 10-12 soft hamburger-style buns
- BUTTERMILK COLESLAW
- 1/2 cup mayonnaise
- 1 1/2 tbsp. dijon mustard
- 2 tbsp. light brown sugar
- 2 tbsp. apple cider vinegar
- 2 tbsp. buttermilk
- 1/2 tsp. celery salt
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 4 cups finely shredded green cabbage (about 1/2 head)
- 4 cups finely purple cabbage (about 1/2 head)
- 2 large carrots, grated
Preparation
Step 1
In a small bowl, mix the chili powder, onion powder, garlic powder, salt, pepper, and cayenne, if using. Rub the spice mixture on all sides of the pork. Cover and refrigerate for at least 2 hours, or overnight. Place pork in a slow cooker. Set on low heat and cook for 10 hours. Transfer from the slow cooker to a roasting pan and shred with two forks, removing any large pieces of fat. Pour the broth into a heatproof pitcher or large fat separator, and skim off the fat. Put the pork back into the slow cooker. Combine the barbecue sauce and 3 cups of the skimmed broth. Stir into the pork and cook 2 hours. Using a slotted spoon, remove the pork from the slow cooker. Place the meat on a serving platter or on individual buns. Serve the remaining sauce alongside. BUTTERMILK COLESLAW Whisk together the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery salt, kosher salt, and pepper in a large bowl. Add the cabbages and carrots and toss to combine. Cover and chill until serving time. 6 servings PAULA DEEN.COM