There are meals that belong to a season, and this one belongs to high summer. Pulled pork slow-roasted until it falls apart, piled onto a sourdough sesame bun, drowned in a sweet-smoky sauce made the day before so all the flavors have time to find each other, and finished with a bright, crisp coleslaw that cuts right through the richness.
This is the recipe I think about when I imagine the Fourth of July done right. It takes a little planning — the sauce needs a night in the refrigerator — but that's the kind of cooking that's worth it. Make it for a crowd. Make it for family. Make it because summer only comes once a year.
- 5–6 lbs pork butt or shoulder, cut into 3–4 inch chunks
- 1 cup olive oil
- 1 cup medium chili powder
- ¼ cup granulated garlic
- ¼ cup granulated onion
- 3 tablespoons salt
- 3 tablespoons black pepper
- 1 tablespoon hickory seasoning (mesquite works well too)
- 2 teaspoons cayenne powder
- Optional (but very good): ¼ cup sugar, 2 tablespoons paprika, 2 tablespoons dry mustard
- 64 ounces canned chopped plum tomatoes in juice
- ½ cup molasses
- ½ cup honey
- ½ cup orange marmalade
- 1 small can tomato paste
- 2 tablespoons chopped garlic
- 2 bay leaves
- 2 tablespoons cumin
- 1 tablespoon black pepper
- 1 tablespoon dry mustard
- 1½ teaspoons chili flakes
- 6 cups water
- 1⅓ cups cider vinegar
- Salt to taste (up to 1 tablespoon)
- 1 head cabbage, cut in thin slices then chopped
- ½ red pepper, chopped
- 1 carrot, rough shredded
- 6 green onions, thinly sliced
- Parsley, chopped, for color
- 1 tablespoon salt (sprinkled over the cabbage mix)
- ¼ cup mayonnaise
- 2 tablespoons cider vinegar
- 1 tablespoon rice vinegar
- Juice of 1 lemon
- 1 tablespoon sugar
The day before
Place the tomatoes, molasses, honey, marmalade, garlic, bay leaves, cumin, pepper, dry mustard, and chili flakes in a heavy pot. Bring to a boil. Reduce the heat and simmer, uncovered, over low to medium heat until very thick — about 1½ hours, stirring occasionally.
Add the water and vinegar, return to a boil, then simmer again over low to medium heat for another 30 minutes. Discard the bay leaves, season with salt to taste, and refrigerate overnight.
Serving day
Preheat the oven to 425°F. Cut the pork into large chunks. Massage each piece with olive oil, then coat generously with the spice rub. Let the coated pork rest at room temperature, covered, for 15 minutes.
Roast uncovered for 30 minutes. Add 2 quarts of water and cover tightly with foil. Roast for another 30 minutes. Uncover and roast for a final 30 minutes.
While the pork cooks, make the coleslaw. Combine all the vegetables, sprinkle with salt, and let stand for 10 minutes. Mix the dressing ingredients together, pour over the slaw, toss, and refrigerate.
Bring the Sprinklin' Sauce to a gentle simmer. Remove the pork from the oven and pull it apart with two forks. Be gentle — you want good-sized pieces, not mush. Add any pan juices to the sauce.
To assemble: slice sourdough sesame buns in half and heat them on the grill if you like. Pile a mound of pork on the bottom half, pour the Sprinklin' Sauce over generously, add a big spoonful of slaw, and crown with the top bun. Serve extra sauce on the side. Eat outside if at all possible.