Ingredients: Sauce
  • 1 1/2 cups ketchup
  • 1/2 cup yellow prepared mustard
  • 1/2 cup packed brown sugar
  • 1 tablespoon mince garlic
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons Cajun seasoning
  • 1/2 water
Pulled Pork
  • 1 large yellow onion, diced
  • 4 garlic cloves, peeled and crushed
  • 2 cups chicken broth
  • 3 tablespoons Cajun seasoning
  • 1 tablespoon brown sugar
  • 4 1/2 – 5 pound boneless pork shoulder
Coleslaw
  • 1 head green cabbage, shredded
  • 2 large carrots, shredded
  • 1/2 sweet onion, diced
  • 3/4 cup mayonnaise
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • Salt and pepper to taste
  • 2 packages Village Hearth Pennsylvania Dutch Potato Rolls
Directions: Sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer for 30 to 40 minutes. Set aside Pork: Combine onions and garlic place in a roasting pan; pour in the chicken broth. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. place in a preheated 275° and cook until the pork is fork tender, about 6 to 8 hours. Remove the pork to a cutting board to cool. Strain the cooking liquid and reserve. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry. Slaw: Combine the cabbage, carrots and onions in a large bowl. Whisk together the mayonnaise, vinegar, sugar, and salt and pepper in a medium bowl. Stir in the cabbage mixture, mixing well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
Serve the pulled pork on rolls, top with coleslaw.