Monday, January 23, 2012

BBQ Pulled Pork (With a Kick) and Spicy Coleslaw

I don't know why but I typically associate BBQ with summer, but this is a great recipe anytime of the year. The meat is so moist, it falls right off the bone. What I love so much about this recipe is the different flavor components. The savory, moist meat has a hint of sweat with a bit of spice woven through it. It is perfect for large crowds and you will have leftovers for days. Being from Oklahoma and now residing in Texas, we are raised eating BBQ and I think I am somewhat of a BBQ snob. We have made this recipe for years, but recently came across the addition of chipotle peppers in adobo sauce and I think it takes it over the top. I truly love meat that has been smoked for hours, but not everyone has a smoker out back. This is a recipe that anyone can make and everyone will enjoy.


1 large onion
1 bone-in pork shoulder (around 7 lbs)
2 bottles root beer
3 tablespoons light brown sugar
1 (11 oz) can chipotle Peppers in adobo sauce (found in hispanic isle of grocery store)
kosher salt and freshly ground black pepper
1 bottle of your favorite BBQ sauce (about 20 oz) plus more if anyone prefers a little extra

Preheat oven to 300 °F. Let pork sit on counter for 30 minutes so the meat gets to room temperature before putting in the oven. Peel the onion and cut in to four pieces. Separate layers and lay on the bottom of a dutch oven or roasting pan. In a medium bowl mix root beer, sugar, and chipotle peppers until sugar is dissolved. Make several shallow slits in the fatty layer of the pork and place in dutch oven over onions with the fat side up. Pour root beer mixture over the top of the pork and generously season with salt and pepper. Place a tight fitting lid on top and place in the oven. Continue to baste meat every hour with the liquid in the bottom of the pot. Cook for around 7 hours or until meat is falling apart. Remove from oven and allow to rest for 30 minutes. Remove meat and place on a cutting board. Use two forks to pull off and shred meat, discarding fat and bones. Heat up your favorite BBQ sauce in a sauce pan and pour over the meat carefully mixing together with the pork. My favorite BBQ sauce is Head Country which is made in Oklahoma and is what I grew up with, but you can use your favorite. Enjoy!!

Spicy Coleslaw


1 bag slaw mix
1/2 head red cabbage sliced thin
1-3 jalapenos chopped fine (according to desired heat)
1/2 cup chopped cilantro
1/4 cup mayonaise
1/4 cupcider vinegar
1/4 cup white sugar
1/2 teaspoon cayenne pepper (adjust to taste)
kosher salt and fresh cracked pepper to taste

Mix slaw, red cabbage, jalapenos, and cilantro in a large bowl. In a small bowl whisk the mayonnaise, vinegar, sugar, and cayenne until sugar is dissolved. Pour over slaw mix and toss well. Add the salt and pepper to taste and cover. Refrigerate about 30 minute before serving so the flavors can marry. You can make the dressing up ahead of time as well as the slaw, just don't put them together until about 30 minutes before.

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