This is a meal that needs some time to prepare but is still simple and mouth watering. Harlem Heat adds a bold yet unique flavor that is hard to find in any another pulled pork recipe. Don't be scared to use a bigger piece of pork as this is a great dish to reheat for leftovers.
Ingredients:
4 lbs. of Pork Butt(can be replaced with beef brisket)
4 Brioche Rolls or Potato Buns
1/2 Cup of Sugar
1/4 Cup of Salt
1 tbsp. of Cayenne Pepper
1/8 Cup of Smoked Paprika
4 Cups of Pre-Shred Coleslaw Mix
1/4 Cup of Thin Juilienned Red Bell Pepper
1 Cup of Mayo
1/8 Cup of Apple Cider Vinegar
Harlem Heat
Steps:
Create a dry rub by mixing together the salt, cayenne pepper, smoked paprika, and 1/4 cup of sugar and coat the pork
Wrap with cling wrap and store overnight in the refrigerator
Bake at 300°F for 40 minutes per pound
Mix coleslaw mix with red peppers, mayo, apple cider vinegar, and 1/4 cup of sugar(salt and pepper to taste) making coleslaw
Once pork has cooled pull apart, toss in Harlem Heat, and crisp up in a cast iron skillet(recommended)
Cover toasted bun with sauced pork and top with coleslaw and extra Harlem Heat(pickles can be added as well)
Pigs are going to be up in arm over this recipe!