Name: BBQ Pulled Pork with Root Beer BBQ Sauce and Mustard Slaw
Prep time: 2 hours
Cook time: 4 to 5 hours
Yield: 6
Ingredients: For the pork and sandwich 6 La Brea Bakery Take-and-Bake Everything Rolls 1 ½ pounds boneless pork shoulder The Grill Dads Salt Pepper + Three Chiles Spice blend For the root beer BBQ sauce 2 cups ketchup 1 cup root beer 2 tablespoons apple cider vinegar 1 tablespoon molasses Salt; to taste Freshly ground black pepper; to taste For the mustard slaw 1 large egg 1 tablespoon lemon juice 1 teaspoon dijon mustard Salt; to taste Freshly ground black pepper; to taste 1 cup vegetable oil 1 (16-ounce) bag tri-color coleslaw cabbage mix 2 tablespoons apple cider vinegar 3 tablespoons honey mustard 1 teaspoon celery seed

BBQ Pulled Pork with Root Beer BBQ Sauce and Mustard Slaw

Summer

Prep Time

2 hours

Cooking Time

4 to 5 hours

Servings

The Grill Dads share a pulled pork sandwich recipe featuring root beer barbecue sauce and mustard slaw.

Ingredients

For the pork and sandwich

6 La Brea Bakery Take-and-Bake Everything Rolls
1 ½ pounds boneless pork shoulder
The Grill Dads Salt Pepper + Three Chiles Spice blend

For the root beer BBQ sauce

2 cups ketchup
1 cup root beer
2 tablespoons apple cider vinegar
1 tablespoon molasses
Salt, to taste
Freshly ground black pepper, to taste

For the mustard slaw

1 large egg
1 tablespoon lemon juice
1 teaspoon dijon mustard
Salt, to taste
Freshly ground black pepper, to taste
1 cup vegetable oil
1 (16-ounce) bag tri-color coleslaw cabbage mix
2 tablespoons apple cider vinegar
3 tablespoons honey mustard
1 teaspoon celery seed

Preparation

Prepare the Pork: Pat the pork shoulder dry and season all over with The Grill Dads Salt Pepper + Three Chiles seasoning. You can dry brine overnight in the fridge, uncovered or wrapped in plastic (turn the pork halfway through brining if wrapped).
Make the BBQ Sauce: Combine the ketchup, root beer, apple cider vinegar, and molasses in a medium saucepan. Bring to a simmer over medium-high heat, then reduce the heat to low and simmer until thickened, about 30 minutes. Season with kosher salt and freshly ground black pepper. Set aside to cool.
Cook the Pork: Remove the pork shoulder from the fridge and set your smoker to low heat, about 300℉. Smoke the pork until the internal temperature reaches close to 200℉, which will take about 4 to 5 hours. Remove the pork from the smoker, cool for 10 minutes, then wrap tightly in butcher paper and let it rest for 45 minutes.
Make the Mustard Slaw: In a jar or carafe that fits an immersion blender, combine the egg, lemon juice, Dijon mustard, and vegetable oil. Season with kosher salt and freshly ground black pepper. Blend the mixture for about 1 minute or until thick. In a large mixing bowl, add the coleslaw mix, vinegar, honey mustard, celery seed, and mayo. Toss to combine and season with more salt and pepper to taste.
Assemble the Sandwiches: Use gloves to pull apart the pork and toss with about 1 cup of the BBQ sauce. Slice the La Brea Bakery Take-and-Bake Everything Rolls in half and brush with vegetable oil. Grill for 2 minutes on the cut side. Build each sandwich with some pulled pork, additional BBQ sauce, and mustard slaw on each roll. Serve immediately.