BBQ Pulled Pork and Coleslaw

This is a delicious pulled pork using homemade BBQ sauce, made in the slow cooker.  I love the BBQ sauce- I don't like any store-bought varieties very much, so haven't used it much at all lately. This homemade one is really good.  You can top these pulled pork sandwich with coleslaw, which makes it even more delicious.  Note:  The recipe calls for lemon juice in the slaw, but I think I'll replace with apple cider or honey vinegar next time, to add a bit more sweetness.

BBQ Pulled Pork 

adapted from Closet Cooking

1 (3 pound) pork butt
1 cup BBQ Sauce, recipe follows
4-6 buns
coleslaw, recipe follows

1. Put the pork in the slow cooker, pour 1/2 cup of the bbq sauce over it and cook on low heat for 8 hours. (Or, you can start it the night before and have it ready at around lunchtime the next day.)

2. Remove the pork from the slow cooker and let cool.  Meanwhile, skim the fat from the juices, place the juices in a sauce pan and simmer to reduce.  Mix as much of the juices as you want into the remaining bbq sauce.  (Do this step because it adds SO much more flavor!!  You can even just dump all the juices into a little skillet and reduce, and at the end, pour off the thick layer of fat on the top. Discard that, and mix the remaining stuff into your pork.  SO GOOD!!)

3. When the pork is cool enough to work with, shred it with a pair of forks.  Mix the pulled pork bbq sauce.  Assemble sandwiches and enjoy, topping with extra BBQ sauce and coleslaw, optional.

Closet Cooking's BBQ Sauce

1 small onion (grated or chopped fine)
2 cloves garlic (grated or chopped fine)
1 cup ketchup (can use part chili sauce (not Asian chili sauce)
2 tablespoons dijon mustard
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
chipotle chili powder, to taste (about 1/4-1/2 tsp)
1/2 teaspoon smoked hot or sweet paprika
pepper to taste
smoked sea salt to taste, optional but awesome

1. Mix everything.

Closet Cooking's Coleslaw

2 cups cabbage (shredded)
1 carrot (shredded)
1/4 cup mayonnaise
1/4 cup sour cream or plain yogurt
1 teaspoon sugar, or to taste
1 lemon (juice) OR 2 TBS apple cider or honey vinegar
salt and pepper to taste
agave nectar, to taste (I added a bit more to sweeten)
1 handful parsley (chopped)

1. Mix the cabbage and carrot in a large bowl.  Add the mayo, sour cream, sugar, lemon juice, salt and pepper in another bowl and combine, and then mix everything together.  Taste and add agave nectar for sweetness if needed.

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