Serves 8 to 10
Ingredients
- 1 1/2 tsp whole coriander seed
- 1 1/2 tsp black peppercorns
- 2 1/4 tsp course kosher salt
- 1 1/2 tsp dry mustard powder
- 1 1/2 tsp chili powder
- 3 tbsp dark brown sugar
- 3 1/2 lbs boneless pork shoulder
- Hamburger or brioche buns, for serving
Directions
Assemble the spice rub for the pork; In a dry, small skillet over med-low heat, toast coriander, cumin & peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar & pestle, grind toasted spices into a fine powder. Transfer to a bowl & mix with salt , mustard powder, chili powder & sugar. If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight. Heat oven to 300 degrees. Place pork in a baking pan & roast of 3 to 4 hours or until meat is pull apart tender & internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart & shredding with your hands or 2 forks, (This works best when the meat is warm but not hot)Prepare the barbecue sauce; Combine ingredients in a med pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like, Add 2/3s of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator).Make the slaw: Combine cabbage, onion & jalapeno in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt & pepper. Add dressing to cabbage & toss well. Serve pulled pork with the slaw, buns & hot sauce on the side, letting people assemble their own sandwiches.