Servings: 8

Weight Watcher Smart Points: 16

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

  • 3 tbsp adobo sauce from can
  • 1 1/2 cups generic BBQ sauce
  • ½ cup beef broth
  • ½ cup beef broth (or water)
  • 4-6 toasted challah or brioche rolls – something dense, buttery, and more substantial than your average hamburger bun.
  • 2 canned chipotle peppers in adobo
  • ¼ tsp cayenne
  • 1 tbsp chili powder (I used ground ancho)
  • ½ tbsp cider vinegar
  • 1 leaves from 1 bunch of cilantro, finely chopped
  • 1 tbsp Dijon mustard
  • 2 large fennel bulbs, trimmed, tough outer leaves removes, and very thinly sliced
  • 7 cloves garlic
  • 10 cloves garlic, minced
  • 2 jalapeno peppers, seeds and ribs removed, minced
  • 1 lemon, juiced
  • 1 cup ketchup
  • ¼ cup mustard (Bone Suckin, or honey mustard would be interesting here)
  • 1 tbsp olive oil
  • 1 3lb pork butt
  • 1 small head of red cabbage, heart removed, thinly sliced
  • ½ tsp salt
  • 1 cup salt
  • 1 tsp salt
  • 4 scallions, white and green parts, thinly sliced
  • ½ cup sugar
  • 1 tbsp sugar
  • 1 tsp sugar
  • 4 cups water

Instructions

  1. In a large bowl or container, combine the salt, sugar, and water, and stir to dissolve
  2. Submerge the pork in the brining liquid (I used a can of beans inside a ziplock bag to weight it), cover tightly, and refrigerate for 2 hours.Preheat the oven to 350 degrees
  3. Cover a baking dish with foil (trust me, you dont want to have to clean this).Remove the pork from the brine and pat dry with paper towels
  4. On a work surface, using your hands, cover the entire surface area of the pork butt with the mustard
  5. In a small bowl, combine the remaining salt, sugar, chili powder, and cayenne
  6. Sprinkle the dry rub over the pork until fully covered.Transfer the pork to the baking dish
  7. Cover the dish with tin foil, tenting it in the middle so it is not touching the pork
  8. Place in the oven and cook for 3 hours
  9. Remove the foil and cook for an additional 1 hours, or until the internal temperature is 200 degrees.Remove the pork from the oven and allow to rest, tented with foil, on a work surface for 20 minutes
  10. Shred the pork with two forks
  11. Combine the pork with your desired sauce (recipes below) until moist and lightly dressed you dont want to overwhelm the pork flavor, and you can serve extra on the side for dipping as desired.To serve, top each bun with a mound of pork, a spoonful of slaw (see recipe below), and extra sauce on the side.In a medium bowl, whisk together the lemon juice, mustard, vinegar, sugar, and salt
  12. Add the remaining ingredients and toss to combine.In a medium non-stick skillet, saut the garlic and jalapeno in tablespoon of olive oil over low heat
  13. When soft and fragrant but not browned, add the BBQ sauce
  14. Bring to a simmer, stir in cilantro, and cook gently for 5-10 minutes, until the cilantro leaves begin to melt away and the sauce has thickened.Remove from heat, and whisk in to cup beef broth you want the sauce rather thin so it moistens the pork without overwhelming it.Mix with the pork, or store in an airtight container for up to two weeks.In a medium non-stick skillet, saut the garlic 1 tablespoon of olive oil over medium heat
  15. When just beginning to brown, add the ketchup
  16. Bring to a simmer, stir in chipotle and adobo, and cook gently for 5-10 minutes, until the sauce has reduced by almost half.Remove from heat, and whisk in to cup beef broth you want the sauce rather thin so it moistens the pork without overwhelming it.Mix with the pork, or store in an airtight container for up to two weeks.

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