Celery (1 stalk)
Dice or julienne the
Yellow Onion (1)
Garlic (3 cloves)
With a paper towel, pat the
Bone-in Pork Shoulder (4 lb)
dry, and begin trimming away any excess fat.
Season the pork shoulder liberally with
Kosher Salt (to taste)
and freshly ground
Ground Black Pepper (to taste)
on every side.
Heat a large pot over medium-high heat. When hot add the
Grapeseed Oil (1 Tbsp)
. Place the pork shoulder in the pan to sear. Make sure there is plenty of room between the pork, so it can properly sear.
Turn the pork and evenly sear each side to a golden brown. When seared on each side, remove the pork shoulder and set aside, while you saute the aromatics.
Add the carrot, celery, onion and garlic to the pot and sauté for 5 minutes. Add the
Fresh Thyme (3 sprigs)
with 2 minutes remaining.
Chicken Stock (4 cups)
and deglaze. Use a wooden spoon to scrape the fond (all those tasty bits of flavor on the pan) loose. Then add
Barbecue Sauce (1/4 cup)
. Here we used Flaming Bacon Sauce.
Return the seared pork shoulder to the pan, and top with thyme. Place it in the oven and cook for 3 hours.
Mayonnaise (1 cup)
Dijon Mustard (1 tsp)
, juice from
Barbecue Sauce (1 1/2 Tbsp)
to make the coleslaw dressing.
Add the dressing in batches to the
Coleslaw Mix (1 pckg)
. You may not need all of it. You just want to coat the coleslaw, not drown it. Refrigerate while you wait for the pork to finish.
When the pork shoulder is finished, the bone will just fall out. Carefully remove the pork from the pan, and place it on a large plate. Tent aluminum over the plate, and let the pork rest for 15 to 20 minutes.
Shred the pork with two forks or with gloved hands. Toss with additional bbq sauce, if desired.
Serve your pulled pork on
Slider Buns (2 pckg)
with coleslaw and enjoy!