Oven Roasted Pulled Pork Sliders with Vinaigrette Coleslaw
This oven roasted pulled pork tastes like it was smoked for hours, but really was cooked in your oven! It's perfect with vinaigrette dressed coleslaw.
Servings: 12
Calories: 366kcal
Equipment
- Very Large Bowl or Tub
- Aluminum foil
Ingredients
For the Pork
- 1 cup plus 2 teaspoons salt
- 1/2 cup plus 2 Tablespoons brown sugar
- 3 Tablespoons plus 2 teaspoons liquid smoke
- 5 pounds boneless pork butt roast cut in half horizontally
- 1/4 cup yellow mustard
- 2 Tablespoons ground black pepper
- 2 Tablespoons smoked paprika
- 1 teaspoon cayenne
For the BBQ Sauce
- 1 1/2 cups ketchup
- 1/4 cup molasses
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoons hot sauce
- 1/2 teaspoons salt
- 1/2 teaspoons ground pepper
For the coleslaw
- 1/2 small head green cabbage shredded
- 1/2 small head purple cabbage shredded
- 2 medium carrots peeled and shredded
- 1/4 cup white wine vinegar
- 1/4 cup granulated sugar
- 1 Tablespoons canola oil or another neutral-flavored cooking oil
- 1 teaspoons Dijon mustard
- 1/2 teaspoon celery seeds
- 1/4 teaspoon ground pepper
- 1/4 teaspoon salt
Instructions
For the Pork
- Dissolve 1 cup salt, 1/2 cup brown sugar, and 3 Tablespoons liquid smoke in 1 gallon (4 L) cold water in a large bowl. Place pork into brine, cover, and refrigerate for at least 2 hours, up to overnight.
- While pork is brining, stir together 1/4 cup yellow mustard and remaining 2 teaspoons liquid smoke in a small bowl. Mix 2 Tablespoons ground black pepper, 2 Tablespoons smoked paprika, 1 teaspoon cayenne, and the remaining 2 Tablespoons brown sugar and 2 teaspoons salt together in a small bowl. Set aside.
- Adjust oven rack to lower middle position, heat oven to 325°F. Prepare a baking sheet by lining it with foil and set a wire rack over top.
- Remove pork from brine, dry with paper towels. Brush mustard mixture over pork to cover. Sprinkle paprika mixture over pork and pat down to stick. Place pork on the wire rack over foil-covered baking sheet. Place a sheet of parchment paper over pork, then cover with foil, sealing the edges completely. Place baking sheet in oven and roast for 3 hours.
- Remove pork from oven. Remove and discard the foil and parchment that are covering the pork. Carefully remove wire rack with the pork on top and set aside. Carefully pour pork drippings from foil-lined pan into a bowl or measuring cup and place in fridge to cool. Replace wire rack and pork and return to oven to cook for an additional 1 1/2 hours, or until the center of the pork reads 200°F on an instant-read thermometer.
- Transfer pork to a platter or cutting board and loosely cover with foil. Allow to rest for 20 minutes.
For the BBQ Sauce
- Spoon the fat from the top of the pork drippings and discard. In a medium bowl, whisk together 1 1/2 cups ketchup, 1/4 cup molasses, 2 Tablespoons Worcestershire sauce, 1 Tablespoons hot sauce, 1/2 teaspoons salt, 1/2 teaspoons ground pepper, and 1/2 cup of the pork drippings. Set aside.
- Shred the pork with your fingers or 2 forks. Toss with 1 cup of sauce. Reserve the rest of the sauce for serving.
For the Coleslaw
- Toss the shredded green cabbage, red cabbage, and carrots together in a large bowl.
- Stir 1/4 cup white wine vinegar, 1/4 cup granulated sugar, 1 Tablespoons canola oil, 1 teaspoons Dijon mustard, 1/2 teaspoon celery seeds, 1/4 teaspoon ground pepper and 1/4 teaspoon salt together in a small saucepan over medium heat until sugar is dissolved. Remove from heat and cool slightly. Pour dressing over cabbage mixture and toss. Refrigerate for at least 1 hour before serving.
Nutrition
Calories: 366kcal | Carbohydrates: 26g | Protein: 37g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 1180mg | Potassium: 1091mg | Fiber: 3g | Sugar: 20g | Vitamin A: 2938IU | Vitamin C: 37mg | Calcium: 97mg | Iron: 4mg
