PULLED PORK SANDWICHES WITH APPLE CIDER SLAW

PULLED PORK SANDWICHES WITH APPLE CIDER SLAW image

Yield 10 - 12 servings

Number Of Ingredients 19

5 cloves garlic, chopped fine
1Â½ tablespoons kosher salt
1 tablespoon olive oil
Pork:
10-14 pounds pork butt
2 jars American Spoon Cherry BBQ Grilling Sauce
1 bottle of your favorite lager beer
1 tablespoon white vinegar
Apple Cider Slaw:
1 medium head green cabbage
1 large green bell pepper, chopped fine
1 bunch green onions, sliced thin
3 large carrots, peeled and grated on a cheese grater
1 jalapeÃ±o pepper, seeded and chopped fine
1 cup American Spoon Apple Cider Grilling Sauce
3 tablespoons mayonnaise
1 tablespoon cider vinegar
Kosher salt to taste
Buns for serving

Steps:

Combine the garlic, olive oil, and salt and mix into a paste. Rub the paste over the pork butt and place the pork in a heavy pot with a tight-fitting lid. Refrigerate overnight. Preheat oven to 400 degrees. Add the two jars of BBQ sauce, the beer, and vinegar to the pot with the pork. Place in oven, uncovered, for about 30 minutes. When the pork begins to crisp, reduce the oven to 325 degrees, baste the pork with the pan juices, then cover and continue roasting for 4 to 5 hours. Baste the pork with the BBQ sauce every 30 minutes, until the meat is tender and pulls apart easily with a fork. The BBQ sauce will reduce down to a thick, sticky glaze, but if the sauce is reducing too quickly, add a splash of water, or a little more beer to loosen up the sauce. Once the pork is tender, remove it from the oven and allow it to cool. When the pork can be handled, pull the meat into large shreds. Put the pulled pork back into the cooking pot and mix with the reduced BBQ sauce. Serve the pulled pork with Apple Cider Slaw, toasted sandwich buns, and some pickles. Apple Cider Slaw Prep: Remove the core from the green cabbage and cut the head in half from root to tip. Slice each half into quarter inch ribbons. Add pepper, green onions, carrots, and jalapeÃ±o and toss to combine. Whisk together the Apple Cider Grilling Sauce, mayonnaise, and cider vinegar. Pour the dressing over the slaw and toss to combine. Season with salt to taste.