- Average
- Average budget
Ingredients
- 2 tablespoons paprika
- 2 tablespoons packed brown sugar
- 2 tablespoons kosher or other coarse salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon freshly ground black pepper
- 1 teaspoon dry mustard
- ½ teaspoon cayenne pepper
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 2 kilograms bone-in pork shoulder picnic roast
- 8 sandwich buns - such as Portuguese buns or soft white buns
- 1 package coleslaw mix
- 1 cup coleslaw dressing
- Sauce:
- 1 cup ketchup
- ¾ cup apple cider vinegar
- ¾ cup cola
- 1 tablespoon maple syrup
Preparation
Step 1
Preheat oven to 325F (160C).
In small bowl, stir together paprika, brown sugar, salt, garlic powder, onion powder, pepper, mustard, cayenne, coriander and cumin. Measure out 2 tbsp (25 mL) of the spice mix; rub remaining spice mix all over pork.
Place in metal roasting pan. Tightly wrap pan in foil.
Bake in oven until meat is tender and falling off bone, about 5 to 6 hours.
Step 2
Meanwhile, make Sauce: In saucepan, combine ketchup, vinegar, cola, maple syrup and reserved spice mix.
Bring to a boil over medium-high heat. Reduce heat to simmer; cook uncovered until reduced to 1-1/2 cups (375 mL), about 25 minutes. Set aside.
Step 3
nwrap pork. Pull meat away from bones. Shred meat with two forks. Combine pork with half of sauce. Slather remaining sauce on cut sides of bottom buns; top with pork. Mix coleslaw mix with dressing; mound on top. Top with bun lids.