The Best Pulled Pork Ever

My friend Kim is a food genius. Like, it's annoying how good she is because I will never be able to do what she does. Example: I mention we are having chicken and rice and she immediately gives me about 600 different ways I could make it delish and different. So when she came into work saying that she had made the best pulled pork of life, I believed her and decided to try to pull it off (pun intended). Now, keep in mind that I have a dairy allergy and typically try to eat as vegan as possible, but sometimes... oh, sometimes... a girl just needs BBQ. Kim sent me this pin with her comments included at the bottom: In case you can't read em all: salt and pepper the pork, seer on all sides. Saute the onions for a few minutes and place the pork on top of the onions. Add a little extra of every liquid and 1.5 TBSP of mustard. 6 hours on low (simmer). Top with homemade coleslaw.

Here's what you will need: (from All Recipes)

Ingredients:

1 teaspoon vegetable oil

1 (4 pound) pork shoulder roast

1 cup barbeque sauce

1/2 cup apple cider vinegar

1/2 cup chicken broth

1/4 cup light brown sugar

1 tablespoon prepared yellow mustard

1 tablespoon Worcestershire sauce

1 tablespoon chili powder

1 extra large onion, chopped

2 large cloves garlic, crushed

1 1/2 teaspoons dried thyme

8 hamburger buns, split

2 tablespoons butter, or as needed

So, I did it. I salt and peppered it, seared it and set it aside while the onions grilled and I whisked up all of the liquid ingredients in a large mixing cup. Here's the pork after it was seared and hit the 7 quart dutch oven on top of the onions and the liquid was poured on top.

pulled pork step 1 I came back to it every hour or two to flip the pork shoulders-- I got two 2-pound shoulders instead of one large one and it made it more manageable for me. This is what it looked like after 6 hours exactly. It was falling apart as I picked it up out of the pan with tongs. pulled pork step 2 At this point the nerves set in. The meat looked great all pulled apart but this much liquid was left. I texted Kim this picture and she said, it looks fine to me, but to be safe, you could remove some of the liquid. I removed about half a cup (I might have overdone the "add a little extra of each liquid" step), and put the pork back in the pan off of the heat. pulled pork step 4 It really was like magic... the meat soaked up all the liquid and it was the best thing I have ever made hands DOWN. pulled pork step 5

I then got so busy I forgot to take pictures of the sandwiches all assembled, but I did make this homemade coleslaw and it was AMAZING too!

For the slaw you will need: (From Barefeet in the Kitchen)

1 cup mayonnaise

2 tablespoons dijon mustard

2 tablespoons apple cider vinegar

3 tablespoons sugar

3/4 teaspoon kosher salt

1 teaspoon onion powder or 1 tablespoon finely grated onion

2 teaspoons celery seeds

1 16 ounce bag of coleslaw mix, plain cabbage or tri-color deli style

I didn't make any modifications to her recipe and it was FANTASTIC!!!!!!!!!!!!!!!!!!!! I don't know I haven't made homemade slaw about 8 million times before. Yum.

Hers: