What is your favorite sport to watch on television? Football, basketball, baseball, pro sports, college sports?
If you love watching sports on television you need sports food! Last weekend, I made these delicious pulled pork and cole slaw sandwiches while we watched Marquette make it into the Sweet Sixteen with one of our daughters and her boyfriend (both Marquette alumni). Whether you're a student, an alum, or just a fan who loves sports, these are sure to please a roaring crowd!
Not only is this easy to make but can be made well in advance so there's no last-minute cooking.
This Tyler Florence recipe starts out with a large bone-in pork shoulder (aka Boston Butt). Mine weighed over 6 pounds. A dry rub of paprika, garlic powder, brown sugar, dry mustard and coarse salt is rubbed on the roast and left to marinate in the refrigerator, preferably overnight. I did this Friday night. On Saturday, I pulled out my old 6 quart Nesco Slow Roaster since this was going to be a 6 hour-plus slow-roast.
When it was done, the tender pork was easy to pull apart and the fat and bone were discarded. I strained the meat juices and defatted them the next day.
Did you know that cole slaw is perfect crunchy compliment to pulled pork? You can either pile it on top of the pork on your sandwich or eat it on the side - your preference!
Slow Roasted Pulled Pork and Cole Slaw SandwichesAdapted from Oven-Roasted Pulled Pork Sandwiches by Tyler Florence
Printable Recipe with My Personal Adaptations
Tyler Florence includes a recipe for Cider Vinegar BBQ Sauce which I tried and found far too sour and vinegar-y for my liking so I did not include it here but you can find it on the link above. I advise using your favorite BBQ sauce recipe or store-bought brand.
Do Ahead: This recipe can be started 2 days before serving.
1 (5 to 7 pound) bone-in pork roast, preferably shoulder or Boston butt
Your favorite BBQ sauce (optional)
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, overnight being preferred but not absolutely necessary.
Preheat the oven or slow roaster to 300 degrees F.
Place the pork roast in a covered roasting pan and bake for about 6-7 hours, until it's falling off the bone. Allow to cool slightly and remove the meat, discarding excess fat and the bone. Shred the meat using two large forks or your fingers.
Strain the meat juices and separate the fat either using a fat strainer or simply place the juices in the refrigerator overnight and remove the fat layer the next day.
Place the defatted meat juice and shredded meat on a large baking pan. Toss in 1/2 cup cup of BBQ sauce (optional) and roast in a 350 degree oven for another 30-45 minutes, turning every 10 minutes, until the juices are almost dissolved but the meat is still moist.
To serve, spoon the pulled pork mixture onto the bottom 1/2 of a bun, and top with the cole slaw.
Cole Slaw adapted from Jim' N Nick's Coleslaw
This slaw is perfect as a side dish or added to a pulled-pork sandwich.
(I adjusted the vinegar, sugar and mayonnaise to my preference)
Makes 8 to 10 servings
1 2-pound head of green cabbage, quartered, cored, cut crosswise into 1/8-inch-thick slices (about 14 cups)
3/4 cup apple cider vinegar
1-1/2 cups sugar
1 cup grated peeled carrots
1/2 cup finely chopped red onion
1/2 cup mayonnaise
Salt and Pepper to taste
Place cabbage in large bowl. Add vinegar and sugar; toss to coat. Cover and let stand 30 minutes. Toss cabbage mixture well; cover and let stand 30 minutes longer (You can also use a baster to siphon the vinegar solution from the bottom and baste and cabbage). Drain cabbage well squeezing out the excess juice with your hands. Can be made 8 hours ahead up to this point. Cover and chill.
Transfer drained cabbage to another large bowl. Add carrots, onions, and mayonnaise; toss to coat. Season to taste with salt and pepper.