3 pounds bone-out Boston butt
1 tablespoon Cajun spice
Salt and freshly ground black pepper
3 cups medium-dice mixed carrots, celery and onions
2 bay leaves
Chicken stock, for covering pork
1/3 cup stone-ground mustard
2 tablespoons hot sauce
2 tablespoons white balsamic vinegar
1 tablespoon brown sugar
1 teaspoon cumin
1 teaspoon paprika
Six 4 1/2-inch brioche buns, halved and warmed
2 cups prepared coleslaw
Preheat the oven to 325 degrees F.
Sprinkle the Boston butt with the Cajun spice, 1 tablespoon salt and 1 teaspoon pepper and put in a deep roasting pan. Add the diced vegetables and bay leaves, and then cover with chicken stock. Wrap with plastic wrap and tightly cover with foil. Roast until tender, 2 to 2 1/2 hours.
Remove the pork from the stock and let cool. Remove the fat from the stock and measure out 1 cup of the stock and cooked vegetable mixture. Let cool slightly, and then put in a blender. Add the mustard, hot sauce, white balsamic, brown sugar, cumin, paprika and some salt and pepper and puree until smooth. Taste the sauce and add more salt and pepper if needed.
Shred the pork with two forks. In a saucepot over medium-low heat, add the pulled pork and toss with the sauce to coat, stirring throughout. Warm, stirring, until hot, about 15 minutes.
To assemble the sandwiches: Stack the bottom brioche buns with some sauced pork and top with the coleslaw followed by the bun tops.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.