BBQ Pulled Pork Grinder

Name: BBQ Pulled Pork Grinder
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: American
Ingredients: 710 milliliters barbeque sauce; 1 Tbsp brown sugar; 1 pinch cayenne pepper, or more to taste; 454 grams package shredded coleslaw mix; 1 teaspoon Dijon mustard; 1 teaspoon dry mustard; 2 Tbsps granulated garlic; 2 Tbsps granulated onion; 1 Tbsp ground allspice; 1 teaspoon ground cinnamon; 1 Tbsp ground nutmeg; 2 Tbsps ground black pepper; 59 milliliters jalapeno pepper, seeded and minced (optional); 1 lemon, juiced; 2 Tbsps kosher salt; 0 teaspoons lemon pepper; 79 milliliters mayonnaise; 1 Tbsp molasses; 59 milliliters onion, chopped (optional); 59 milliliters pickled pepperoncini peppers, chopped; 2 kilograms pork shoulder roast; 59 milliliters diced red onion; 1 Tbsp red wine vinegar; 1 teaspoon salt; 237 milliliters strong brewed coffee; 4 Italian-style hoagie buns, split lengthwise and toasted; 1 teaspoon white sugar

Need a dairy free main course? BBQ Pulled Pork Grinder could be a tremendous recipe to try. One portion of this dish contains around 65g of protein, 38g of fat, and a total of 1195 calories. This recipe serves 4. From preparation to the plate, this recipe takes roughly 5 hours. If you have mayonnaise, molasses, granulated garlic, and a few other ingredients on hand, you can make it. To use up the white sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.

Ingredients you will need

Peperoncini

Granulated Garlic

Granulated Onion

Red Wine Vinegar

Dijon Mustard

Coleslaw Mix

Lemon Pepper

Lemon Juice

Granulated Sugar

Mayonnaise

Red Onion

Salt

Equipment you will use

Bowl

Preheat oven to 300 degrees F (150 degrees C).

Equipment you will use

Oven

Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.

Ingredients you will need

Granulated Garlic

Granulated Onion

Cayenne Pepper

Black Pepper

Brown Sugar

Kosher Salt

Allspice

Cinnamon

Nutmeg

Equipment you will use

Bowl

Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices.

Ingredients you will need

Pork Shoulder

Molasses

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Sprinkle with kosher salt seasoning mixture and rub over all sides.

Ingredients you will need

Kosher Salt

Dry Seasoning Rub

Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours.

Ingredients you will need

Pork Roast

Equipment you will use

Aluminum Foil

Kitchen Thermometer

Oven

Frying Pan

Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces.

Ingredients you will need

Pork Shoulder

Juice

Pork

Equipment you will use

Cutting Board

Frying Pan

Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.

Ingredients you will need

Meat

Equipment you will use

Bowl

Frying Pan

Pour reserved pan juices into a large pot over medium heat.

Equipment you will use

Frying Pan

Pot

Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes.

Ingredients you will need

Barbecue Sauce