Basics Fuirst Pulled Pork October 7, 2013

Filed Under: Asian BBQ rub,Recipe - Sue Fuirst @ 5:43 pm

Pulled Pork


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.

Cole Slaw

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

Kosher salt

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.