In BBQ & Grilling, Recipes, Sandwiches & Wraps


Chef Alex’s Pulled Pork with Asian Slaw
Print Recipe
Created by Chef Alex Pugsley
Servings
8-10
Servings
8-10
Chef Alex’s Pulled Pork with Asian Slaw
Print Recipe
Created by Chef Alex Pugsley
Servings
8-10
Servings
8-10
Ingredients
Carolina Rub
Roasting Juice
Pesto Mayo
Asian Slaw Mix
Asian Thai Dressing
BBQ Sauce
Servings:
Instructions
  1. Pre-heat oven to 500°F.
  2. Combine and mix Carolina Rub ingredients. Thoroughly rub Carolina Rub Mix all over Johnston’s Bone-in Butt and refrigerate.
  3. Whisk Asian Thai Dressing ingredients together and refrigerate until ready to use.
  4. Whisk Pesto Mayo ingredients together and refrigerate until ready to use.
  5. Prepare BBQ Sauce. Sauté onions and garlic with oil, add brown sugar and orange juice. Stir and slightly reduce liquid. Combine all other ingredients of BBQ sauce and heat to a rolling boil, stirring frequently. Reduce to simmer and let sauce thicken, stirring occasionally, for 20-25 minutes.
  6. In a deep roasting pan, place onion slices on bottom of pan. Add roasting juice ingredients to pan and place rubbed Johnston’s Bone-in Butt on top. Bake in oven at 500°F for 15 minutes. Cover pan with parchment paper first and then with aluminum foil. Reduce heat to 285-300°F and continue to bake for 6-8 hours, or until meat falls off the bone and bone is easily removed. Discard bone and fat. Pull meat apart into strands and add BBQ sauce to desired consistency.
  7. Lightly add Asian Thai Dressing to Asian Slaw Mix just before serving.
  8. Spread Pesto Mayo on buns and assemble Johnston’s Pulled Pork Sandwich with Asian Slaw and shredded Pulled Pork.
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