Total:
9 hr
Prep:
1 hr
Inactive:
2 hr
Cook:
6 hr
Yield:
10 to 12 servings
Level:
Intermediate

Ingredients

Slow Cooked Pork Roast: 
Homemade Barbecue Sauce:
Classic Coleslaw:

Directions

Slow Cooked Pork Roast: 

Slow Cooked Pork Roast: Remove the pork from the refrigerator and let it come to room temperature before proceeding.

Preheat the oven to 350 degrees F and line a roasting pan with aluminum foil. Season the meat well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.

Remove the foil from the pan and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard (if desired - I just love the crunchy bits of skin left on top!)

Homemade Barbecue Sauce:

Homemade Barbecue Sauce: In a medium non-reactive saucepan set over medium-high heat add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Bayou Blast, ground mustard, salt, crushed red pepper, black pepper and cayenne and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar and dark brown sugar and stir to combine. Reduce heat to low and cook until the sauce has thickened and the flavors have come together, 15 to 20 minutes.

Set aside to cool before serving.

Sauce may be made up to one week in advance and refrigerated in an airtight, non-reactive container. (Makes 3 cups)

Classic Coleslaw:

Classic Coleslaw: In a bowl, combine the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne. Whisk well to dissolve the sugar.

In a large bowl, combine the cabbage, bell pepper, carrot, onion, and parsley. Toss with the dressing until evenly coated. Adjust the seasoning to taste. Refrigerate until chilled, at least 2 hours and up to overnight, before serving.

Plating / Assembly: Using two forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns and coleslaw if desired.

IDEAS YOU'LL LOVE

Slow Cooker Pot Roast

Recipe courtesy of Food Network

Sticky Spicy Slow-Cooked Ribs

Recipe courtesy of Ree Drummond

Slow Cooker Beef Brisket

Recipe courtesy of Trisha Yearwood

Slow-Cooker Split Pea Soup

Recipe courtesy of Food Network Kitchen

Slow Cooker Pot Roast

Recipe courtesy of Food Network Kitchen

Slow-Cooker Beef Stew

Recipe courtesy of Virginia Willis

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Slow-Roasted Spiced Pork

Recipe courtesy of Ina Garten

Roast Loin of Pork with Fennel

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking