3 tbsp (45 mL) vegetable oil
4 lb (2 kg) boneless whole pork shoulder, cut into 4 equal-size pieces
Salt to taste
4 cups (1 L) coarsely chopped onion
3 tbsp (45 mL) coarsely chopped garlic
2½ cups (625 mL) smoky-flavoured barbecue sauce, divided
2 tsp (10 mL) cider or white vinegar
¼ tsp (1 mL) freshly ground black pepper
2 cups (500 mL) Red Cabbage Slaw (recipe follows)
- Preheat oven to 325°F (160°C).
- In a large ovenproof pot, heat oil over medium-high. Season pork well with salt and sear in oil until well browned on all sides, about 20 minutes, depending on surface area of pot. Be sure to use a pot large enough to prevent the pork from being overcrowded.
- Remove browned meat from the pot and set aside. Drain excess fat and return pork, onions, garlic and 1 cup (250 mL) of the barbecue sauce to the pot. Add enough water to come 2 inches (5 cm) up side of pot.
- Cover and bring to a boil. Place covered pot in preheated oven and bake for 2 hours, rotating pork halfway through.
- Remove meat from pot along with 2 cups (500 mL) of the cooking liquid and place both in refrigerator to cool slightly. Discard pot ingredients and reserve pot.
- Using your fingers or a fork, shred pork meat into the reserved pot. Discard any large fatty pieces.
- Add remaining barbecue sauce, 1½ cups (375 mL) of the reserved cooking liquid, vinegar and black pepper. Warm through while stirring. Season to taste and add more cooking liquid if desired. Let cool.
- Divide pulled pork mixture into 6 equal quantities and place in freezer bags. Freeze until ready to use.
- To serve: Thaw freezer bag of pork and heat mixture through in a small pot; re-season if necessary. Place the pulled pork on lightly toasted baguette slices (or miniature burger buns or croissants) and top with Red Cabbage Slaw. Serve warm.
Red Cabbage Slaw
4 cups (1 L) red cabbage, very finely shredded
1 cup (250 mL) Granny Smith apple, grated
1 cup (250 mL) store-bought poppy seed dressing
½ cup (125 mL) very finely chopped green onion
¼ cup (60 mL) coarsely chopped fresh cilantro
1 tbsp (15 mL) white vinegar
Salt and black pepper to taste
- Stir together cabbage, apple, dressing, onion, cilantro and vinegar in a medium bowl.
- Let rest in the refrigerator for 30 minutes. Stir and season to taste with salt and pepper.