Ingredients
This recipe is designed to be a hassle-free method to a classic american dish: the pulled pork sandwich. Because of the rich and juicy Berkshire pigs that we raise here at Ballerina Farm, this pulled pork is extremely flavorful and delicious. This is a great crowd pleaser and family-friendly meal for both kids and adults alike.
Pulled Pork
- 1 Ballerina Farm Pork Roast
- 1½ teaspoons ground coriander
- 1½ teaspoons ground cumin
- 1½ teaspoons Ballerina Farm Black Pepper & French Salt
- 2¼ teaspoons Ballerina Farm Coarse Grey French Salt
- 1½ teaspoons dry mustard powder
- 1½ teaspoons chile powder
- 3 tablespoons dark brown sugar
- 1-2 cups bone broth
- Burger/sandwich buns
Barbecue Sauce
- 1½ cups ketchup
- ¼ cup packed dark brown sugar
- 2 tablespoons molasses
- 1-2 tablespoon garlic powder
- ¼ cup cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons sweet paprika
- 1 teaspoon Ballerina Farm Black Pepper & French Salt
- 1 teaspoon dry mustard powder
Cabbage Slaw
- 1 small head green cabbage, outer leaves removed, shredded (about 1½ pounds)
- ½ small red onion, thinly sliced
- ¾ cup mayonnaise
- 2 tablespoons cider vinegar
- 1 teaspoon coarse kosher salt
- 1 teaspoon mustard seeds
- Ballerina Farm Black Pepper & French Salt
Method
- For the pulled pork, start by preheating your oven to 300 F.
- In a small bowl, mix your spices, brown sugar and salt and rub all over your pork roast.
- Place into a heavy-bottomed pot and add in a cup or two of the bone broth on the sides. This will help to create moisture and for the pork not to burn on the bottom.
- Cover with a heavy lid and bake for around 2 hours, or until the internal temp reads 200 F on a thermometer and the meat is pull-apart tender.
- For the barbecue sauce, combine all the ingredients in a sauce pan and cook over low heat until slightly reduced and the spices and sugar have dissolved. Fair warning, because of the viscosity of the sauce, if you have the heat too high, it can create bubbles that splatter. Set aside until ready to use.
- For the slaw, combine your mayonnaise, apple cider vinegar, black pepper, mustard seeds and salt in a large bowl and mix to combine.
- Add in your shredded cabbage and thinly sliced red onion and toss to coat thoroughly. Set aside until ready to assemble.
- To assemble, mix part of your barbecue sauce with the shredded pork until well seasoned. Spoon your pork first onto the bun, then a little bit more barbecue sauce, then your slaw and close. Enjoy while warm!
Happy eating.
