SLOW ROASTED PORK SHOULDER ROAST WITH COLESLAW

INGREDIENTS:

1 cup yellow mustard

1 ½ cup of any bbq seasoning

1 head green cabbage (shredded or thinly sliced)

1 carrot, shredded

1 cup mayo

1 ½ cup apple cider vinegar

½ cup sugar

¼ cup poppy seeds

½ cup brown sugar

¼ chili flakes

Salt + Pepper to Taste

INSTRUCTIONS:

Rub your pork shoulder with yellow mustard and season liberally with your bbq seasoning on all sides. Place in a roasting pan, cook in a smoker, or oven, at 250 degrees for approx 4 hours or until an inside temp of 200 degrees.

Now it’s time to prep your coleslaw. Start by making your vinegar sauce. Add your mayo, sugar, ½ cup apple cider vinegar, poppyseeds and add your salt and pepper to taste. Combine your sauce with your cabbage and shredded carrot.

In a small sauce pot, add your cup of apple cider vinegar, brown sugar and chili flakes, and cook stove top until the sugar dissolves.

Using two forks, shred your pork, and build your sandwich on a sweet Hawaiian roll. Pour over your stove top sauce for extra flavor and enjoy.