Tyler Florence's Pulled Pork

I tried this recipe over the weekend.

It was outstanding. I used a 7 pound pork shoulder (bone-in). I decided to try the recipe too last minute to give the shoulder an overnight sit in the spice rub, so it got about 4 hours in the fridge and then I threw it in the slow cooker on low overnight instead of oven roasting as the recipe calls for. I'll try the oven sometime to see if it makes a difference but the slow cooker worked just fine.

The sauce is a vinegar/mustard type barbecue sauce, which was very unusual. Very tangy, tiny hint of kick, utterly delicious. While vinegar-based sauces on pulled pork are the norm for the Carolinas - ketchup-vinegar sauces in western NC and no ketchup in eastern NC, I think I've heard that mustard-vinegar sauces are more of a South Carolina thing. Not 100% positive on this though. The recipe says you can use yellow or spicy brown mustard - I definitely used spicy brown - just got a cheap brand.

The coleslaw was pretty easy in the food processor, albeit a bit messy when putting the cabbage though. I don't think I had the right kind of chili pepper - Wegman's didn't have the kind the recipe calls for, shockingly. The coleslaw didn't suffer for it though. The coleslaw sauce separated out from the veggies when left to sit, as it's a bit on the thin side, but could be stirred back in with no problem.

Everything served with plain pre-made hamburger buns. The pork, mustard-vinegar sauce and coleslaw together in a sandwich was utterly fantastic! Everyone absolutely loved it - tons of compliments and the food went fast. :)

In future, I'd give the pork shoulder an overnight sit in the fridge with the spice rub instead of just 4 hours, to see what that does. I'll also try oven roasting at some point. But either way, this recipe is absolutely a keeper.

Side note - I've given pulled pork it's own label because I have a thing with trying different pulled pork recipes, and think it'd make sense for those to be grouped together.