Slow roasted pork shoulder is shredded and tossed in a Carolina style SHH Mustard BBQ Sauce and topped with a tangy, spicy coleslaw. The perfect dish to warm up this winter. 

Serves 4-6.

For the pulled pork: 

• 2-3 pound boneless pork shoulder, cut into 4 equal sized pieces 
• 1 Tbsp smoked paprika 
• 1 Tbsp brown sugar 
• 1 tsp onion powder 
• 1 tsp garlic powder 
• 1 tsp salt 
• Healthy pinch of cinnamon

Combine dry ingredients. Rub pork. Allow to marinate in fridge for 1-12 hours. Preheat oven to 300’F. Bake in a covered roasting pan, approx. 4-5 hours or until pulls apart easily. Allow to cool enough to handle. Shred pork into bite sized pieces. Toss in sauce (recipe below). Store for three days, refrigerated and freezes well. 

For the SHH Mustard BBQ Sauce:

• 1/2 cup apple cider vinegar 
• 1/4 cup ketchup 
• 1/4 cup grainy Dijon mustard 
• 1/4 cup yellow mustard 
• 1/2 cup Stingin’ Hot Honey 
• 1 tsp garlic powder 
• Salt and pepper to taste  

Combine all ingredients in a medium saucepan. Place over medium heat and bring to a low boil, while stirring. Reduce heat to low and allow to simmer 10 minutes, stirring occasionally. Remove from heat. Keeps one week refrigerated (without pork). 

SHH Spicy Slaw: 

• 1/2 green cabbage, shredded (approx. 3 cups, packed) 
• 1 carrot, shredded 
• 1/2 red onion, thinly sliced 
• 1/4 cup Stingin’ Hot Honey 
• 1/4 cup good quality or homemade mayonnaise 
• 1 Tbsp grainy Dijon mustard 
• 1 Tbsp apple cider vinegar 
• Salt and pepper to taste 
• 1 TBSP chopped cilantro (optional) 

Combine cabbage, carrot and onion in a large bowl. In a small bowl whisk together remaining ingredients until smooth. Pour over cabbage mixture and toss until well combined. Stores five days refrigerated. 

To serve top your favourite buns with pulled pork, then coleslaw, serve immediately. 

Recipe created by Chef Dany Duguay