5 lb Boston butt or pork shoulder roast
4 tablespoons Basics Fuirst Asian BBQ Rub
1 cup barbecue sauce
Preheat oven to 400°. Place the pork in a metal roasting pan. Pat dry with paper towels and generously rub with Basics Fuirst Asian BBQ Rub. Cook for 20 minutes to create a crust. Lower heat to 300° and continue cooking for an additional 5-6 hours. Meat should be very tender.
Remove to a cutting board and shred using two forks or finely chop with a knife. Transfer shredded meat to a bowl, pour in barbecue sauce and mix. Serve with cole slaw (recipe below) on brioche rolls. Serves 6-8.
1 head Savoy cabbage, shredded
¼ cup rice wine vinegar
2 tsp sugar
½ cup mayonnaise
¼ cup sour cream
1/8 tsp celery seed
Ground white pepper
Heat vinegar and sugar over a low flame and stir to dissolve sugar. Put shredded cabbage in a large bowl and pour warm vinegar over cabbage. Toss and let sit for 5 minutes. Add celery seed and season with salt and pepper. Mix in sour cream and mayo. Chill.