Pine/Strawberry Fire - Pulled Pork & Slaw
$2,000
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Pine-Strawberry Fire District

Pulled Pork & Slaw

 

 

Recipe:

Ingredients:

Pork butt

Yellow mustard 

Spices (to taste) 

4 teaspoons sugar

1/4 cup mayonnaise 

2 tablespoons buttermilk 

2 tablespoons milk

4 teaspoons white vinegar 

Lemon juice 

Salt & pepper to taste

Cabbage

Carrots

Purple cabbage 

Agave sauce 

Butter

BBQ sauce

Buns

 

Directions:

Coat your pork in yellow mustard and rub it in, making sure the pork is entirely covered. 

Season the entire pork with your choice of seasoning. Make sure to pat in it and cover completely. 

Turn on your smoker and allow the meat to rest. 

In a large bowl, combine sugar, mayo, buttermilk, milk, white vinegar, lemon juice, salt, and pepper. Whisk until smooth. 

Shred/dice the carrots and cabbages very thin. Stir into the sauce mixture, cover, and allow to sit. 

Place the meat on the smoker once it has preheated to 300 degrees. 

Allow the meat to smoke until it reached 145-150 internal degrees. 

Cover some foil in agave sauce and butter and then wrap the meat in the foil. 

Place the meat back on the grill, bone side down. 

Allow to cook until it reaches an internal temperature of 175-180. 

Pull it off the grill and place it in an ice chest with paper towels. Allow it to rest for about an hour. 

Unwrap it from the foil, pull the bone out, and shred. 

Place the meat onto a bun with the slaw and BBQ sauce. 

Enjoy!

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