- Main
- Pork
- American
- Southern
- Make-ahead
- Oven
Ingredients
For the pork
- 4 lb
boneless pork shoulder (Boston butt), trimmed of thick outer fat
- 1/4 cup
packed light brown sugar
- 2 tbsp
sweet paprika
- 1 tbsp
kosher salt
- 2 tsp
garlic powder
- 2 tsp
onion powder
- 1 tsp
black pepper, freshly ground
- 1 tsp
dry mustard
- 1/2 tsp
cayenne pepper (optional)
- 1 cup
water or unsweetened apple juice
- 2 tbsp
apple cider vinegar
- 1 1/2 cups
barbecue sauce
1 cup in step 7, 1/2 cup in step 9
For the dill pickle slaw
- 6 cups
green cabbage, finely shredded (about 1 small head)
- 1
carrot, coarsely grated
- 3/4 cup
dill pickles, finely chopped
- 1/3 cup
mayonnaise
- 3 tbsp
dill pickle brine, from the jar
- 1 tsp
sugar
- 2 tbsp
fresh dill, chopped (optional)
salt and black pepper, to taste
To serve
- 8
soft hamburger or brioche buns, split
- 2 tbsp
butter, softened, for toasting the buns (optional)
Contains milk (butter) and eggs (mayonnaise).
Not checked: water or unsweetened apple juice, dill pickle brine, soft hamburger or brioche buns.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Heat the oven to 300°F. Pat the pork dry with paper towels.
5 min · 300°F
- 4 lb boneless pork shoulder (Boston butt)
- Step 2
In a small bowl, stir together the brown sugar, paprika, salt, garlic powder, onion powder, black pepper, dry mustard and cayenne. Rub it all over the pork, pressing it on so it sticks.
10 min
- 1/4 cup packed light brown sugar
- 2 tbsp sweet paprika
- 1 tbsp kosher salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 1 tsp dry mustard
- 1/2 tsp cayenne pepper
- Step 3
Set the pork fat side up in a roasting pan or 9x13 baking dish. Pour the water (or apple juice) and vinegar around it, not over it. Cover tightly with a lid or a double layer of foil.
5 min
- 1 cup water or unsweetened apple juice
- 2 tbsp apple cider vinegar
- Step 4
Roast covered for 4 hours. Then uncover and roast 45 to 60 minutes more, until the outside is deep brown and a fork twisted into the thickest part turns easily with no resistance (about 200°F inside).
4 hr 50 min, hands-off · 300°F
- Step 5
While the pork roasts, make the slaw: in a large bowl whisk the mayonnaise, pickle brine and sugar, then add the cabbage, carrot, chopped pickles and dill. Toss well, season with salt and pepper, and chill until serving. Toss again before you pile it on.
15 min
- 6 cups green cabbage
- 1 carrot
- 3/4 cup dill pickles
- 1/3 cup mayonnaise
- 3 tbsp dill pickle brine
- 1 tsp sugar
- 2 tbsp fresh dill
- salt and black pepper
- Step 6
Move the pork to a cutting board or big bowl and let it rest 15 minutes. Meanwhile, spoon the fat off the top of the pan juices and save the juices.
15 min, hands-off
- Step 7
Pull the pork apart with two forks, discarding any big lumps of fat. Toss the meat with 1 cup of the barbecue sauce and about 1/2 cup of the reserved pan juices, enough to make it glossy and moist. Taste and add more salt if it needs it.
10 min
- 1 cup barbecue sauce
- Step 8
If you like, butter the cut sides of the buns and toast them cut side down in a hot skillet for 1 to 2 minutes, until golden.
5 min
- 8 soft hamburger or brioche buns
- 2 tbsp butter
- Step 9
Pile the pork onto the buns, drizzle with the remaining 1/2 cup barbecue sauce, top with a generous scoop of pickle slaw and close the sandwiches. Serve right away.
5 min
- 1/2 cup barbecue sauce
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026