Southern Pulled Pork with Coleslaw and Mustard Sauce

Justin Harmon

Ingredients

Pulled Pork:
8-9lb Boston Butt

Marinade:
3 cups of coffee (brewed)
3 cups of cider vinegar
2 white onions, finely
1 cup mollasses

Coleslaw:
(dry)
1 head of cabbage, finely shredded
2 carrots, finely grated

(wet)
1 1/2 cups of mayo
1/2 cup white vinegar
3/4 cup white sugar
1tbs celery seed
Salt & Pepper to taste

Mustard Sauce:
1 cup white vinegar
3/4 cup yellow mustard (cheapest)
1/2 cup chopped onion
1/2 cup water
1/4 cup tomato puree
1 tbs minced garlic
1-1/2 tsp salt
1/2 tsp cayenne pepper
Black Pepper to taste

Instructions

Pulled Pork:
marinate pork in deep dish, and put in refrigerator overnight - after marinating, wrap pork in heavy aluminum foil and pour two cups of marinade over pork - set aside rest of marinade for basting

Grill Instructions:
Prepare grill to hold 225-240 temperature for several hours - You will cook the pork 1 HOUR PER POUND - There are two approaches you can take with the pork 1)keep in foil and continue to add marinade throughout the process 2) remove the pork for the last hour or two and baste consistently ::: both are fine, just a matter of grilling style / preference Pull the pork apart with a fork when done!

Coleslaw:
Add dry ingredients (cabbage and carrots) into a bowl - Mix wet ingredients well and pour over dry ingredients - Set in fridge (covered)

Mustard Sauce:
Mix all ingredients together in sauce pan - Simmer at low heat until onions soften and sauce thickens (you'll want to keep the sauce 'shiny')

THE FINAL PRODUCT:
Grab some white flour buns.....throw on some pulled pork...slop on some 'slaw....and drop on a few teaspoons of mustard and eat a brilliant sloppy pulled pork sandwich!

Notes

Number of Servings: TONS

Time to Prepare: 5-7 hours