Pulled Pork & Spicy Cole Slaw

You don’t need a bunch of fancy equipment of a smoker to make pulled pork barbecue. Try Nat’s roasted pork shoulder recipe and impress your friends at the next potluck! At this time of year, we also have lots of wonderful fresh veggies to make the side dish of your choice. Try the spicy cole slaw recipe below with Bellair cabbage and kohlrabi.

ROASTED PORK SHOULDER

Dry rubbed picnic roast in a dutch oven. Nat poured apple cider (above left) into the pot, but you can use beer as well. This will roast ‘low and slow’ in the oven (with lid on!) for several hours; turned once to get liquid on both sides.

You need a pork shoulder (aka Boston Butt or Picnic Roast). This is a bone-in cut and has a nice fat cap (average about 2.5-4.5 lb each). You'll roast it low and slow (300 degrees for 3-4 hours).

To prepare your meat, thaw it out completely and cover it in a dry rub or marinade. Nat used a store bought dry rub, but you can make your own simple rub with equal parts brown sugar and spices (like paprika, smoked paprika). Let it sit in the fridge overnight (or a few hours if that's all you have). Preheat your oven to 300. Place your roast in a dutch oven and add about 12oz of beer or apple cider (Nat's preference). Roast with lid on for about 3-4 hours, until the meat is completely falling off the bone. At about 2 hours, turn your roast over so that it's getting the liquid on all sides. 

You may want to let it cool some before pulling the meat apart -- big chunks or shredded -- your preference. You can also choose to remove some or all of the fat cap. Add your favorite barbecue sauce, and you've got yourself a great centerpiece for a picnic or reunion (see Nat's finished pulled pork below. It was a LOT of pork, and it was ALL gone.)

Nat’s giant pot of pulled pork (FYI he cooked 8 picnic roasts over 2 days to get this quantity for a party of about 30 people.) Amanda’s cole slow in the background along with other potluck dishes.

Spicy Cole Slaw

This recipe is from Mark Bittman’s “How to Cook Everything.” We used:

2 Tbsp spicy brown or Dijon mustard
2 Tbsp sherry/red wine/balsamic/apple cider vinegar of your choice (I used ACV)
1 Tbsp sugar (cane, turbinado, etc.)
1/2 c olive oil (peanut or vegetable fine, too)
1 Bellair mini cabbage, shredded
3 Bellair kohlrabis (small), shredded
2-3 diced Bellair scallions
Salt & Pepper to taste
Opt minced fresh parsley to garnish

Whish together mustard, vinegar, sugar & oil until emulsified. Combine cabbage, kohlrabi, & scallions in a large bowl & toss in the dressing. Let sit covered in the fridge for an hour if possible before serving so that the flavors can combine and mellow.