Looking for a mouthwatering entrée for your next summer gathering? Try John Boy’s Simple Pulled Pork with Homemade Coleslaw as told to us by The Outpost’s John “John Boy” Ubaldo. Your guests will be licking their fingers and coming back for seconds, and thirds!
JB’s Homemade Coleslaw
1 head of cabbage
2 red onion
homemade duck egg and olive oil mayo*
salt, pepper, celery seed
Slice cabbage, shred carrots and chop the red onion real small. toss with homemade mayo, salt, pepper and some celery seed. Let sit overnight (real important).
*Homemade Duck Egg Mayo
4 JB’s duck egg yolks
juice of half of a lemon
3/4 cup olive oil
Put egg yolks in blender with lemon juice. Begin blending on medium speed for one minute to break up proteins. Remove the center of the blender cap and drip in the olive oil drip by tiny drip until the mixture lightens and thickens. Increase adding olive oil to a very thin stream until it is completely added. The mixture will be thick and smooth. Adding more oil to thin may cause the emulsion to break, becoming runny.
Chunk of John Boy’s pork shoulder
Spice Rub: paprika, garlic, salt, pepper, dried/ground chilies
Jar of organic BBQ sauce
1/4 cup Braggs Apple Cider Vinegar
1/4 cup organic maple syrup
Salt, pepper, oregano
You take a chunk of JB’s pork shoulder, rub it down with paprika, garlic, salt, pepper and some chilies.
Cover and roast at 260 degrees for 4-5 hours. When pork pulls easily off the bone, remove from heat and let rest 10-15 minutes.
While the pork cooks, make a nice barbecue sauce using a good base of: organic BBQ sauce (John Boy’s Outpost carries some great ones). Add to it about ¼ cup Bragg’s Apple Cider Vinegar and an equal amount of maple syrup. Season with salt, pepper and oregano.
Shred meat. Then to make it really good, mix the juices and fat from the pan back into the pork.
Put it all on a roll, slap on the BBQ sauce and pile homemade coleslaw on top.