|BFF on a bun. Slaw on pulled pork with mustard sauce. © Ryan Schierling|
|Bad Ass Coleslaw. © Ryan Schierling|
And this time, I did. The beer was cold, the smoker was fired up for pineapple juice-brined bone-in salt-and-pepper pork butt and a batch of Bad Ass Coleslaw was at the ready. As I've come to like a little saucy sauce for my pulled pork you're going to get a second recipe here for a deliciously sweet and fiery little mustard sass. Make your pig however you dig it for pulled pork sandwiches – smoke it, throw it in the crock pot, roast it in the oven – but get some cheap white buns and top it with the following.
8 jalapeño peppers
1 Granny Smith apple
1/2 pint heavy whipping cream
4 tablespoons apple cider vinegar
4 tablespoons honey or agave
Mustard sauce for pulled pork
1/2 cup white sugar
1/4 cup light brown sugar
3/4 cup white vinegar
1/4 cup pineapple juice
2 tablespoons chili powder
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 tablespoon worcestershire sauce
2 tablespoons butter
Mix all ingredients except the butter in a non-reactive (stainless steel, glass) saucepan over medium-low heat. When everything's incorporated and at a low simmer, whisk in the butter until the sauce is velvety and smooth.
Place pulled pork on buns, drizzle with mustard sauce and top with slaw.