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Classic Pulled Pork Sandwich With Carolina Cole Slaw and Sweet Corn Fritters
PORK FOODSERVICE44Ingredients
105Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 8 lb. boneless pork shoulder
- 1/4 cup dark brown sugar
- 1 cup paprika
- 1/2 cup celery salt
- 2 Tbsp. granulated garlic
- 1/2 Tbsp. dry mustard
- 1/2 Tbsp. white pepper
- 1 tsp. cayenne pepper
- 2 Tbsp. ground thyme
- 1/2 tsp. salt
- 1 cup apple cider vinegar
- 1 cup ketchup
- 1/2 cup ketchipotle
- 3 Tbsp. brown sugar
- 1/4 Tbsp. salt
- 2 Tbsp. yellow mustard
- 1 1/2 cups white vinegar
- 1 1/2 cups cider vinegar
- 1 1/2 cups sugar
- 6 Tbsp. dry mustard
- 2 Tbsp. celery salt
- 2 tsp. white pepper (ground)
- 3 heads white cabbage (sliced thin)
- 8 oz. green bell pepper (julienne)
- 8 oz. red bell pepper (julienne)
- 8 oz. red onion (thin slice)
- 12 oz. carrots (julienne)
- 2 1/2 cups coleslaw dressing
- 2 tsp. celery salt
- 1 cup peanut oil
- 2 cups yellow cornmeal
- 1/2 cup corn meal (white)
- 2 cups flour
- 2 eggs
- 1 tsp. salt
- 1 tsp. white pepper (ground)
- 3 cups buttermilk
- 1 tsp. granulated garlic
- 1 tsp. baking powder
- 1/2 tsp. onion powder
- 2 Tbsp. sugar
- 2 oz. jalapeno chiles (minced)
- 2 cups corn (lightly blanched)
- 1/4 cup butter (melted)
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Directions
- Rub the pork generously with BBQ spice rub. Wrap tight in plastic and refrigerate overnight. Preheat oven to 275ºF. Remove pork from refrigerator and place in shallow roasting pan inside the oven. Bake for 4 hours, turning over once or twice. Remove roast from oven. Wrap in foil and return to oven for another 3 hours. Remove from the oven and let cool in foil for 1 hour. Remove from foil. Shred pork by hand and place into bowl. Cover with smoky BBQ sauce. Toss and serve. May put back in oven to keep warm.
- Sift all ingredients into bowl. Mix well and reserve.
- Mix all ingredients together. Does not need to be cooked.
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