Serves 8
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DRY RUB:
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1 1/2
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teaspoons whole coriander seed
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1 1/2
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teaspoons whole cumin seed
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1 1/2
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teaspoons black peppercorns
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2 1/4
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teaspoons coarse kosher salt
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1 1/2
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teaspoons dry mustard powder
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1 1/2
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teaspoons chile powder
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3
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Tablespoons dark brown sugar
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PORK:
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3 1/2
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pounds boneless pork shoulder
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Hamburger or brioche buns, for serving
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SAUCE:
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1 1/2
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cups ketchup
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1/4
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cup packed dark brown sugar
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2
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Tablespoons molasses
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2
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garlic cloves, minced or grated
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1/4
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cup cider vinegar
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2
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Tablespoons Worcestershire
sauce
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2
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teaspoons sweet or hot paprika
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1
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teaspoon black pepper
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1
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teaspoon dry mustard powder
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1
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Pinch cayenne
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1
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Dash hot sauce, more to taste
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COLESLAW:
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1
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small head green cabbage, outer
leaves removed, shredded (about 1 1/2 pounds)
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1/2
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small red onion, thinly sliced
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1
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large jalapeno, seeded if
desired, thinly sliced
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3/4
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cup mayonnaise
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2
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tablespoons cider vinegar
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2
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tablespoons extra virgin olive
oil
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1
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teaspoon coarse kosher salt
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Black pepper
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Yes, that's a lot of ingredients! But worth it, I promise.
Thursday night: Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard
powder, chile powder and sugar.
If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or OVERNIGHT. I put mine fat side up in the crockpot insert and refrigerate in that.
Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as
needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)
Friday: Start the crockpot before you leave for work. Put on low, close it up, and head out. Cook until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This
works best when the meat is warm but not hot.)
Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.
From the NY Times
