Pulled Pork with Dijon Slaw

Tastes like summer! Pulled pork, homemade slaw, and a tasty bun will make this Pulled Pork recipe your go-to dinner meal. This recipe is also great for feeding a crowd. Pair this dish with a Pinot Noir or a Pale Ale.

Ingredients

2 tbs. paprika
1 tbs. smoked paprika
2 tbs. brown sugar
1 tbs. dry mustard
1 tbs. Kosher salt
1 tbs. onion powder
1 tbs. black pepper
1 boneless pork butt, about 5-7 lbs.

Dijon Mustard Slaw
1 cup mayonnaise
2 tbs. Dijon mustard
2 tbs. apple cider vinegar
3 tbs. sugar
¾ tsp. kosher salt
1 tsp. onion powder
2 tsp. celery seeds
1 lb. cabbage, shredded

Directions

  1. Mix the spices together in a small bowl. Rub ¼ cup of the spice blend evenly over the pork and marinate overnight, covered, in the refrigerator. Save the remaining spice blend for another use.

  2. Preheat the oven to 250 degrees.

  3. Put the pork in a roasting pan and bake for 2-3 hours or until pork is browned on the outside. Cover the pan with foil and cook for another 3-4 hours or until an instant-read thermometer reads 190 degrees. Remove from oven, discard foil, and let rest for a half-hour.

  4. Shred the pork with two forks. Serve with Dijon slaw, warm buns, and your favorite barbecue sauce.

  5. In a large bowl, stir together the mayonnaise, Dijon, vinegar, sugar, salt, onion powder, and celery seeds for the Dijon Mustard Slaw. Add the shredded cabbage and mix until well coated. Refrigerate for an hour and serve.