Servings: 8
Calories: 1480kcal
Ingredients
Rub
- ¼ cup dark brown sugar
- 1 cup paprika
- ½ cup celery salt
- 2 tbsp granulated garlic
- ½ tbsp dry mustard
- ½ tbsp white pepper
- 1 tsp cayenne pepper
- 2 tbsp ground thyme
- ½ tsp salt
Smoky BBQ Sauce
- 1 cup apple cider vinegar
- 1 cup ketchup
- ½ cup ketchipotle
- 3 tbsp brown sugar
- ¼ tbsp salt
- 2 tbsp yellow mustard
Cole Slaw
- 1½ cups white vinegar
- 1½ cups cider vinegar
- 1½ cups sugar
- 6 tbsp dry mustard
- 2 tbsp celery salt
- 2 tsp ground white pepper
- 3 heads white cabbage thinly sliced
- 8 oz green bell pepper julienned
- 8 oz red bell pepper julienned
- 8 oz red onion thinly sliced
- 12 oz carrots julienned
- 2½ cups coleslaw dressing
- 2 tsp celery salt
Sweet Corn Fritters
- 1 cup peanut oil
- 2 cups yellow cornmeal
- ½ cup white corn meal
- 2 cups flour
- 2 eggs
- 1 tsp salt
- 1 tsp ground white pepper
- 3 cups buttermilk
- 1 tsp granulated garlic
- 1 tsp baking powder
- ½ tsp onion powder
- 2 tbsp sugar
- 2 oz jalapeño chiles minced
- 2 cups corn lightly blanched
- ¼ cup melted butter
Instructions
Prepare the Pork Shoulder
- Mix all the rub spices together in a small bowl.
- Sprinkle the entire pork shoulder with the prepared rub. Gently massage the spices into the meat until fully coated.
- Wrap tightly in plastic wrap and refrigerate overnight.
Make the Smoky BBQ Sauce
- Combine all sauce ingredients in a bowl and mix well.
- Transfer to a sealable container or cover the bowl with plastic wrap. Set aside or refrigerate.
Prepare the Cole Slaw
- Combine white vinegar, cider vinegar, sugar, dry mustard, celery salt, and ground white pepper in a saucepan. Mix well.
- Bring the mixture to a boil over medium-high heat. Remove from heat and set aside to cool.
- In a large bowl, combine white cabbage, green pepper, red pepper, red onion, carrots, and celery salt. Toss to combine.
- Pour in the prepared (and cooled!) cole slaw dressing and mix until fully incorporated. You can increase or decrease the amount of dressing to your liking.
- Refrigerate or let stand for one hour before serving.
Make the Sweet Corn Fritters
- Heat oil in a deep fryer to 360°F.
- Combine all ingredients into a mixing bowl and mix well.
- Scoop out small, round portions of fritter batter and drop into the oil. Fry until cooked through and golden.
- Remove the fritters with a slotted spoon and set aside.
Cook the Pork Shoulder
- Preheat the oven to 275°F.
- Remove the pork shoulder from the refrigerator. Unwrap it, then place it in a shallow roasting pan.
- Bake on the middle rack for 4 hours. Turn the pork shoulder once or twice during this time to ensure even cooking.
- After 4 hours, remove the pan from the oven. Cover the pan tightly with foil and return to the oven for another 3 hours.
- Use a meat thermometer to confirm the pork shoulder is fully cooked. Whole muscle pork cuts are safe to eat when cooked to 145°F and allowed to rest for 3 minutes.
- Remove the pan from the oven. Keep covered with foil and let cool for 1 hour.
Make the Pulled Pork
- Once cooled, remove the foil from the pork shoulder. Shred the pork by hand and place into a bowl.
- Combine the smoky BBQ sauce with the shredded pork. Toss to combine.
- Optional: Place the pulled pork back in the oven to keep warm until you’re ready to serve.
Serve and Enjoy
- Pile the pulled pork high on warm, toasty buns and crown it with a scoop of fresh, crunchy coleslaw. Serve alongside sweet corn fritters and all your favorite cookout classics for a meal that’s pure backyard bliss.
Nutrition
Calories: 1480kcal | Carbohydrates: 33g | Protein: 74g | Fat: 115g | Saturated Fat: 40g | Cholesterol: 370mg | Sodium: 1620mg | Fiber: 1g
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