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Rubbed and Pulled Pork with Coleslaw

The spices in the rub combine to give this pork great, complex flavor and the addition of bottled BBQ sauce adds sweetness, juiciness and smokiness 

Cuisine American
Prep Time 15 minutes
Servings 8 people

Ingredients

  • 1 10-12 pound pork butt
  • 1 T. olive oil
  • 1 onion thinly sliced

For the Rub

  • 4 T. Ancho Chili Powder I prefer Penzey's
  • 3 T. garlic powder Penzey's
  • 2 T. smoked paprika Penzy's is best
  • 1/4 c. brown sugar
  • 1 1/2 T. salt
  • 2 bottles Heinz Kansas City Sweet and Smoky BBQ Sauce use one for cooking the pork and the other for mixing into the pulled pork

Coleslaw

  • 2 bags packaged coleslaw mix I like Dole with the carrots and cabbage mixture
  • 1 c. Marie's original coleslaw dressing
  • 1/2 c. Hellman's mayonnaise
  • 1 T. cider vinegar
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1/4 small red onion
  • salt and pepper to taste

Instructions

  1. Mix all rub ingredients in a small bowl. Rub the entire pork butt with the seasonings and wrap in plastic wrap. Refrigerate for at least 2 hours.

  2. Heat olive oil in a large slow cooker or dutch oven over medium heat. Add sliced onions and cook until they are just barely cooked, about 5 minutes. You do not want to cook all of the onion flavor out of them.

  3. Turn the heat up to medium high (about 425 degrees for the crock pot). Add the pork butt to the crock pot or dutch oven. Brown on all sides. This should take about 15 minutes. Cover the entire top of the pork with one bottle of BBQ sauce and cook in the crock pot for 11 1/2 hours on low or in the dutch oven in a 250 degree oven for 10 hours. Cooking it a little longer in the oven is fine so long as there is enough liquid in the pot. If not, add about 1/2 c. water.

  4. When the pork butt is cooked, drain off all of the liquid and discard it. Pull the pork into shreds with two large forks, removing all of the fat as you shred it. Put the shredded pork into a bowl and while it is hot (it will absorb the sauce better at that point), stir in the second bottle of BBQ sauce. Taste to be sure the meat has enough salt and serve on buns with coleslaw.

For the Coleslaw

  1. In a food processor, pulse until finely chopped the peppers and onion. Do not  puree. Just pulse about 4 or 5 times. Add the coleslaw dressing, mayonnaise, vinegar, and salt and pepper to the peppers and onion and pulse just 3 or 4 times until blended. Do not over process. You want the peppers to be very fine but still recognizable.

  2. Put 1/4 of the dressing in the bottom of the bowl and add half of a bag of coleslaw mix. Add another quarter of the dressing all over the mixture and another half a bag of coleslaw. Keep adding the dressing and tossing and adding more coleslaw until everything is mixed. Refrigerate the coleslaw for at least two hours but preferably overnight while the pork is cooking.