One of my daughters is always asking for two things: tomato soup, or bbq pork sandwiches. These are her two absolute favorite things, and since I’ve already created a tomato soup for her….it was time for the bbq pork!
This pork is tender and juicy, with a kick hidden in the tangy sweetness. Topped with my Southern Slaw and sandwiched between two buns… you can’t go wrong. Come this summer, this will be a staple for your bbqs!
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Carolina BBQ Pork with Southern Slaw
Description
Tender, juicy, tangy, pork that has a bit of a kick. Topped with my famous Southern Slaw.
Ingredients
Pork:
1 3 ½ – 4 pound pork loin
Salt and pepper
1 can Dr. Pepper or Coke (NOT diet)
½ cup cider vinegar
BBQ Sauce:
1 cup prepared yellow mustard
2/3 cup cider vinegar
½ cup sugar
1/3 cup brown sugar
3 tablespoons ketchup
1 ½ tablespoons tabasco
1 tablespoon dry mustard
1 teaspoon celery salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon black pepper
1–2 teaspoon cayenne pepper
2 tablespoons butter
1 tablespoon liquid smoke
Southern Slaw:
½ cup sugar
6 tablespoons olive oil
1 teaspoon dry mustard
½ teaspoon oregano
1/3 cup white wine vinegar
1 teaspoon kosher salt
¼ teaspoon black pepper
¾ cup mayo
1 package broccoli slaw mix
Instructions
Pork:
Put the pork into a slow cooker. Pour the Dr. Pepper and cider vinegar in with it and cook on low for 8-10 hours. Drain and shred the meat. Whisk the BBQ sauce ingredients together and put back in the crockpot with the pork. Cook for another hour on low. Serve on buns with southern slaw.
Southern Slaw:
Whisk the sugar, olive oil, dry mustard, oregano, white wine vinegar, salt, pepper, and mayo together. Toss with the broccoli slaw, careful not to over dress. You may not need the entire mixture. Serve on top of the BBQ pork.
