In a large Dutch oven heat 2 teaspoons of oil over
medium heat. Add the onion and garlic and season
with salt and pepper. Cook until softened and
lightly browned, 5 minutes. Add the chili powder,
cumin, cinnamon, and cayenne and cook until
toasted, 1 minute more. Stir in the broth,
ketchup, 1/3 cup vinegar, and molasses. Bring to a
simmer and add the pork. Simmer, covered, until
the pork is just cooked through and tender, about
20 minutes
Meanwhile, in a medium bowl whisk the remaining 1
teaspoon of oil with the remaining 1 tablespoon of
vinegar and the mustard. Add the broccoli slaw and
toss well. Season with salt and pepper to taste
and set aside.
Remove the pork to a cutting board and let stand
for 5 minutes. Increase the heat on the remaining
sauce in the pot to medium-high and cook until
thickened, about 5 minutes. Remove from the heat.
Shred the pork with two forks into large chunks
and add back into the thickened sauce. Toss well
to coat. Let stand 10 minutes, tossing
occasionally, to let the pork absorb the sauce.
Serve on a bun with the slaw on the sandwich or on
the side.
Originally Submitted
5/16/2012
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