This sandwich was as big of a mouth full as the title. A mouth full of deliciousness that is. The sauce is sweet and tangy with a hint of spice from the rub. I’ve made pulled pork with BBQ sauce in the slow cooker plenty of times, but I wanted something a little different….something that had a little ump to it if you will, so I grabbed the whiskey and came up with this.
Here’s what you’ll need:
For the Pulled Pork
- 3 1/2 to 4 Ibs Boston Pork Butt
- BBQ spice Rub
- garlic powder
- onion powder
- 1 small onion, chopped
- 1 C. Apple jelly of preserves
- 2/3 C. Whiskey or more to taste
- 1 bottle of BBQ sauce
For the Slaw:
- 1 bag of shredded cabbage
- 1 Tbs Mayonnaise
- cilantro, chopped to taste
- olive oil, to taste
- salt to taste
- lime juice, to taste
Dry pork with paper towels. Grab your favorite bbq rub. I like using Penzey’s Barbecue of the America’s .
If you don’t have one you like, you can make your own. I have used a mix of salt, thyme, paprika, nutmeg, pepper, garlic powder and chili powder.
Sprinkle a good amount of the rub on all sides of the pork and rub into the meat.
I like to do this at least 2 hours before I’m going to cook it. There have been times when I’ve prepped everything the day before, because I knew I would not have the time to do this on day that I’m going to cook it. But you do what you prefer.
Place pork into slow cooker fat side up.
Next, throw in the onions.
Now for the BBQ sauce. I used regular apple jelly, whisky and a bottle of BBQ sauce.
Use what ever brand of whiskey and BBQ sauce that you like. I like to use a BBQ sauce that has a bit of smoke flavor.
In a bowl combine all three ingredients and mix well.
Add little or more to taste. Pour over the pork.
Cover and cook on low for 6 to 7 hours.
Remove pork carefully….. I say carefully because my white counter tops have seen it’s share of pork splatter mishaps. Place in a large dish.
Using 2 forks, shred the pork. It’s usually so tender that it will most likely fall apart very easily.
Add the pork back to the BBQ sauce in the slow cooker. Stir and cook for another 10 minutes.
While the pork is reheating, now is the time to put together the slaw.
This is my take on Guatemalan slaw. My mother in law showed me how to make the original version and I’ve made it many times, but I wanted to tweak it a bit. The original version has angel hair cabbage with red onions, lime juice, salt, cilantro and olive oil. I like a thicker cut cabbage for using on sandwiches.
I use the cabbage that’s already shredded….you know the kind that comes in those handy bags.
I also like using the pre bagged kind because it has a mix of different kinds of cabbage.
In a bowl, add desired amount of cabbage mix, chopped cilantro, salt, lime juice, olive oil and a small amount of mayonnaise to taste.
I like the hint of creaminess that the mayonnaise adda to the slaw, it really adds a nice taste to the cabbage. Mix all ingredients together.
Now back to the pulled pork.
Remove pork with some of the sauce and place on to a serving dish. I don’t use all of the sauce because it’s way too messy for me, but reserve as much as you like. Serve on hamburger buns and top with slaw.
A Foodie In The South 