About the Recipe
Pulled pork is one of the simplest and most rewarding recipes to make. I love a low and slow dish—minimal effort for maximum flavour. It’s perfect for sandwiches, wraps, salads, or served over rice or potatoes.
Choosing BC-raised pork from our friends at Johnston’s keeps jobs and hard-earned dollars in BC, supporting local ranching families now and into the future. Now is the time to Buy BC.
Ingredients
Pulled Pork
Ingredients:
1 BC pork shoulder (pork butt)
1 litre BBQ sauce
3 tbsp salt
1 white onion, sliced
1 head garlic, halved
Coleslaw
Ingredients:
1-2 lbs shredded BC Fresh green cabbage
¼ cup apple cider vinegar
¼ cup extra virgin olive oil
2 tbsp salt
BBQ Sauce
Ingredients:
1 large can diced tomatoes
½ onion, finely chopped
3 cloves garlic, chopped
2 cups ketchup
2 chipotle peppers in adobo
1 cup maple syrup (or substitute brown sugar or honey)
1 small can tomato paste
3 tbsp salt
Preparation
Pulled Pork
Method:
Preheat oven to 300°F.
Choose a casserole dish that fits the pork butt.
Season the pork with salt on all sides.
Place the onion and garlic in the casserole dish.
Ladle 1 cup of BBQ sauce into the dish.
Lay the pork butt on top and ladle another 1 cup of BBQ sauce over it.
Cover with foil and cook for 4-5 hours until fork-tender (165°F internal temperature).
Let cool slightly, then shred the pork with a fork.
Add the remaining BBQ sauce to moisten and adjust seasoning with salt as needed.
Coleslaw
Method:
Mix everything together in a large bowl.
For added colour and crunch, substitute or mix in shredded carrots or red cabbage.
BBQ Sauce
Method:
Combine all ingredients in a medium-sized pot over low-medium heat.
Cover and cook slowly for 30 minutes.
Blend with a hand blender until smooth.
Enjoy!!!
Chef Ned