Cranberry BBQ Pulled Pork Sandwich with Cranberry Coleslaw

Cranberry BBQ Pulled Pork Sandwich with Cranberry Coleslaw
1st Place in the 2013 Warrens Cranberry Festival “Processed Cranberry Division”
By: David Harper
Cranberry BBQ Sauce- yields about 4-5 cups of BBQ sauce
1 c. brown sugar
½ cup apple cider vinegar
2 c. ketchup
2 T. garlic powder
2 T. onion powder
2 c. chicken stock
1 c. rootbeer
2 t. salt
½ c. tomato paste
2 t. pepper
1 t. liquid smoke
½ c. jellied cranberries
1 c. chopped cranberries
Cranberry Dry Rub- yields about 2 cups of dry rub
1 c. Brown Sugar
¼ c. paprika
2 T. dry mustard
2 T. Fresh cracked black pepper
¼ c. onion powder
¼ c. garlic powder
2 T. cumin
2 T. salt
1 ½ c. dried cranberries, chopped finely
2 – 4-5 pound pork shoulder butt roasts
Cranberry Coleslaw
1 package coleslaw mix
¼ cup white sugar
2 T. cider vinegar
½ c. mayonnaise
½ c. miracle whip
1 T. heavy cream
1 cup chopped cranberries
Extras
12 Fresh Buns
Directions for Cranberry BBQ Sauce (can be made ahead of time)
Combine all the ingredients in a medium sauce pan, whisking to make smooth. Bring to a
gentle boil; reduce heat to low and simmer until slightly thickened, about ½ hour. If your
sauce is too thick for your liking, add a bit more chicken stock to thin it out. Refrigerate until
ready to use.
Directions for Cranberry Dry Rub and Cooking the Pork Roasts
Combine all the dry rub ingredients together and mix with fingers to break up any lumps. Rub
the pork all over with the dry rub. Wrap tightly in plastic and refrigerate for at least three
hours and up to 24 hours. After the rub has been on the meat for the required time, pre-heat
the oven to 300 degrees. Unwrap the meat and place on a V-rack set inside a large roasting
pan. Cover pan tightly with foil and bake in the oven for 4-6 hours, or until a fork inserted in
the roast meets no resistance. Remove pan from oven and let sit for about 10 minutes
covered. After 10 minutes, remove roasts from the pan and place them in a large pan or
bowl. Shred the roasts with two forks into bite sized pieces. If there is too much fat, just
remove the fat and discard. Pour as much Cranberry BBQ sauce on the pork as you like.
Toss to combine. I like my pulled pork really saucy. Yields enough meat for about 12
sandwiches.
Directions for Cranberry Coleslaw (can be made a day ahead or while the pork is cooking)
In a large bowl, empty coleslaw mix and set aside. In a medium bowl, combine the rest of the
ingredients and whisk until combined. Pour over coleslaw mix and toss until coated. Cover
and refrigerate until ready to serve.
To assemble the sandwiches, place a good amount of pork on the bottom buns and top with
cranberry coleslaw. Top with top bun and serve.
David Harper, 18780 CTH BR, Richland Center, WI 53581
608-647-4646