Stingin' Hot Pulled Pork

This slow roasted pork shoulder is shredded and tossed in a Carolina style SHH Mustard BBQ Sauce and topped with a tangy, spicy coleslaw. The perfect dish to warm up this winter. 

Serves 4-6.

INGREDIENTS;

For the pulled pork: 

• 2-3 pound boneless pork shoulder, cut into

• 4 equal sized pieces 

• 1 Tbsp smoked paprika 

• 1 Tbsp brown sugar 

• 1 tsp onion powder 

• 1 tsp garlic powder 

• 1 tsp salt 

• Healthy pinch of cinnamon

DIRECTIONS

Combine dry ingredients. Rub pork. Allow to marinate in fridge for 1-12 hours. Preheat oven to 300’f. Bake in a covered roasting pan, approx 4-5 hours or until pulls apart easily. Allow to cool enough to handle. Shred pork into bite sized pieces. Toss in sauce (recipe below). Store for 3 days, refrigerated and freezes well.

INGREDIENTS;

For the SHH Mustard BBQ Sauce:

• 1/2 cup apple cider vinegar 

• 1/4 cup ketchup 

• 1/4 cup grainy Dijon mustard 

• 1/4 cup yellow mustard 

• 1/2 cup Stingin’ Hot Honey 

• 1 tsp garlic powder 

• Salt and pepper to taste  

DIRECTIONS

Combine all ingredients in a medium saucepan. Place over medium heat and bring to a low boil, while stirring. Reduce heat to low and allow to simmer 10 minutes, stirring occasionally. Remove from heat. Keeps 1 week refrigerated (without pork). 

INGREDIENTS;

SHH Spicy Slaw: 

• 1/2 green cabbage, shredded (approx 3 cups, packed) 

• 1 carrot, shredded 

• 1/2 red onion, thinly sliced 

• 1/4 cup Stingin’ Hot Honey 

• 1/4 cup good quality or homemade mayonnaise 

• 1 Tbsp grainy Dijon mustard 

• 1 Tbsp apple cider vinegar 

• Salt and pepper to taste 

• 1 TBSP chopped cilantro (optional) 

DIRECTIONS

Combine cabbage, carrot and onion in a large bowl. In a small bowl whisk together remaining ingredients until smooth. Pour over cabbage mixture and toss until well combined. Stores 5 days refrigerated. 

To serve: 

Top your favorite buns with pulled pork, then coleslaw, serve immediately.