Harvest Apple BBQ Pulled Pork with Crunchy Coleslaw featuring American Stockyard

Harvest Apple BBQ Pulled Pork with Crunchy Coleslaw featuring American Stockyard

June 28, 2014 | Recipes

Recipe by Chef Alli


  • 3 lb. boneless pork shoulder roast

  • 8 cloves garlic, minced

  • 2 tsp. ground coriander

  • 2 tsp. ground cumin

  • 1 tsp. ground cinnamon

  • 2 tsp. oregano flakes

  • 1 tsp. granulated onion

  • 1 tsp. kosher salt

  • 1 tsp. red pepper flakes

  • ½ tsp. black pepper

  • 2 Tbs. vegetable oil

  • 1 cup beef broth

  • 12 buns or Kaiser rolls, split and toasted

  • American Stockyard Harvest Apple BBQ Sauce

Preheat oven to 325 degrees F. Trim excess fat from meat. In a small bowl, combine spices; using your fingers, liberally rub this all over the trimmed pork roast. In a Dutch oven, heat oil over medium high heat; when oil is hot, add roast and cook until browned on all sides, turning as needed. Pour beef broth over roast; cover Dutch oven and cook roast for 4-5 hours, or until meat is very fork-tender. While meat is cooking, prepare Crunchy Coleslaw (recipe below) and let it chill in the fridge.  When pork is fork-tender, remove from the Dutch oven to a cutting board to cool. When cooking liquid in Dutch oven has cooled, remove excess fat. Shred cooled meat using two forks; stir enough of reserved cooking liquid into shredded meat to dress and moisten. Reheat meat and serve with Harvest Apple BBQ Sauce on toasted buns topped with crunchy coleslaw.

Crunchy Coleslaw


  • 1/2 cup plain nonfat yogurt

  • 2-3 Tbs. light mayonnaise

  • 1 Tbs. cider vinegar

  • Juice and zest of 1 lime

  • ¼ - ½ tsp. red pepper flakes

  • Kosher salt and freshly ground black pepper, to taste

  • 12 ? 16 oz. coleslaw mix (the packages vary depending on the grocer)

  • 1 cup shredded carrots

  • ½ red bell pepper, cut into 1/8 inch thick strips

To prepare crunchy coleslaw, combine yogurt, mayonnaise, vinegar, zest and juice of lime, and red pepper flakes in a mixing bowl. Add coleslaw mix, carrots, and  bell pepper; toss to coat. Season to taste with kosher salt and pepper; refrigerate, covered, until ready to serve.

Recipe by Chef Alli: http://www.chefallis.com/

 

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