- prep time 0 min
- total time 385 min
- serves 8
2 Tbsp paprika
2 Tbsp packed brown sugar
2 Tbsp kosher or other coarse salt
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp freshly ground black pepper
1 tsp dry mustard
½ tsp cayenne pepper
½ tsp ground coriander
½ tsp ground cumin
2 kg. bone-in pork shoulder picnic roast
8 sandwich buns, such as Portuguese buns or soft white buns, halved
1 pkg coleslaw mix
1 cup coleslaw dressingSauce
1 cup ketchup
¾ cup apple cider vinegar
¾ cup cola
1 Tbsp maple syrup
1. Preheat oven to 325F (160C).
2. In small bowl, stir together paprika, brown sugar, salt, garlic powder, onion powder, pepper, mustard, cayenne, coriander and cumin. Measure out 2 tbsp (25 mL) of the spice mix; rub remaining spice mix all over pork. Place in metal roasting pan. Tightly wrap pan in foil. Bake in oven until meat is tender and falling off bone, about 5 to 6 hours.
3. Meanwhile, make Sauce: In saucepan, combine ketchup, vinegar, cola, maple syrup and reserved spice mix. Bring to a boil over medium-high heat. Reduce heat to simmer; cook uncovered until reduced to 1-1/2 cups (375 mL), about 25 minutes. Set aside.
4. Unwrap pork. Pull meat away from bones. Shred meat with two forks. Combine pork with half of sauce. Slather remaining sauce on cut sides of bottom buns; top with pork. Mix coleslaw mix with dressing; mound on top. Top with bun lids.Sauce
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