Pulled Pork Sandwich with Saigon Slaw
1 (5 to 7-pound) pork shoulder
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon salt
1 1/2 teaspoons cayenne pepper
2 onions, coarsely chopped
2 cups low-sodium broth or water
1 cup cola
1 jar of Bellisari’s Barista Sauce
Preheat the oven to 350ºF. Rinse and dry the pork shoulder. Mix together the garlic, cumin, salt, and cayenne. Rub the mixture generously and evenly over the pork shoulder.
In a large roasting pan or Dutch oven, add the chopped onions, broth, and cola. Place the seasoned pork in the Dutch oven and roast for 4 to 6 hours, checking the pork every hour for tenderness and liquid level. When the pork is tender enough that it is falling apart, shred it with a fork and toss it with a jar of Bellisari’s Barista Sauce.
Saigon Slaw to put on top of pulled pork
1 bag broccoli slawage
1 bag broccoli slaw
1 lb. bacon, fried
1/2 sweet onion, diced
2 cups cheddar, shredded
1 jar Bellisari’s Saigon Street Sauce
Add all ingredients and toss thoroughly. Refrigerate for at least two hours before serving.