• 4 -6 hamburger buns
  • onion rings (side dish) (optional)
  • beans (side dish) (optional)
  • Pulled Pork
  • 1 quart hot water
  • 1 quart apple cider vinegar
  • 1/2 cup Tabasco sauce
  • 1/2 cup sugar
  • 3 lbs pork shoulder , boned
  • Coleslaw
  • 1/4 cup sugar
  • 3 cups white vinegar
  • 2 1/4 cups water
  • 1 head green cabbage , leaf, peeled and cored
  • Sauce
  • 2 cups Heinz ketchup
  • 2 1/4 cups apple cider vinegar
  • 1 3/4 teaspoons salt
  • 1/2 cup sugar
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons coarse black pepper
  • 1 1/2 tablespoons chili powder
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon granulated garlic
  • 3 tablespoons vegetable oil
  • 1 Pulled Pork:
  • 2 In a large bowl, combine vinegar, Tabasco sauce and sugar with hot water. Stir till sugar is dissolved.
  • 3 Pour marinade over pork, cover and refrigerate for at least 12 hours.
  • 4 Preheat oven to 450°F Remove pork from marinade and place in a baking pan. Cook in the oven until well browned.
  • 5 Remove pork from oven. Pour some marinade over pork, lower temperature to 300°F, cover with foil.
  • 6 Return pork to oven and slow-roast for an additional two hours or until meat pulls away easily from the bone.
  • 7 Coleslaw:
  • 8 In a large bowl, mix sugar, vinegar and water with a wire whisk. Stir until the sugar is dissolved.
  • 9 Add shredded cabbage and mix well. Cover and refrigerate.
  • 10 Sauce:
  • 11 Place all ingredients except the vegetable oil in a saucepan. Bring to a boil, stirring occasionally.
  • 12 When mixture has reached boiling stage, stir in vegetable oil till incorporated. Allow to simmer for 20 minutes, stirring occasionally.
  • 13 Remove from heat. Pour into proper storage container, and cool in an ice bath to 40°F
  • 14 Cover and refrigerate.
  • 15 Assembly:
  • 16 Toast hamburger buns.
  • 17 Place the bottom of the toasted bun on the serving plate.
  • 18 Place a level scoop of pork on the bottom of the toasted bun.
  • 19 Place coleslaw on top of the meat, then ladle sauce over the slaw and meat.
  • 20 Serve the sandwich open-faced with the top part of the bun on the side.
  • 21 Serve immediately with a side of onion rings and beans.