Login to Save Like

Ingredients

• 8 x Hamburger buns
• 1 x boneless pork butt - (abt 4 lbs)
• 3 Tbsp. dark brown sugar
• 2 Tbsp. Essence
•     (see Bayou Blast recipe)
• 1 Tbsp. salt
• 1 Tbsp. cumin
• 1 Tbsp. paprika
• 1 Tbsp. freshly-grnd black pepper
• 1 Tbsp. cayenne
• 1 c. white vinegar
• 1 c. apple cider vinegar
• 1 Tbsp. dark brown sugar
• 1 Tbsp. red pepper flakes
• 1 Tbsp. freshly-cracked black pepper
• 1 Tbsp. salt
• 1 c. apple cider vinegar
• 1 c. ketchup
• 3 Tbsp. dark brown sugar - (packed)
• 1 Tbsp. yellow mustard
• 1 Tbsp. molasses
• 1 tsp salt
• 1/2 tsp dry crushed red pepper
• 3/4 c. mayonnaise
• 1/4 c. Dijon mustard
• 1/4 c. light brown sugar - (packed)
• 3 Tbsp. apple cider vinegar
• 2 Tbsp. buttermilk
• 4 tsp celery seeds
• 1 tsp salt
• 1/4 tsp freshly-grnd black pepper
• 1/8 tsp cayenne
• 3 c. shredded green cabbage - (abt 1/2 head)
• 3 c. shredded red cabbage - (abt 1/2 head)
• 1 x green bell pepper finely diced
• 1 lrg carrot peeled, shredded
• 1/2 c. grated yellow onion
• 1/4 c. chopped fresh parsley
• 1 jar whole dill pickles - (16 ounce)
• 1 c. buttermilk
• 2 Tbsp. warm red pepper sauce
• 1 c. all-purpose flour
• 1 c. yellow cornmeal
• 2 Tbsp. Essence
•     (see Bayou Blast recipe)
• 4 c. vegetable oil for frying
•     Salt to taste

Description

Place The Pork In A Baking Dish. In A Bowl, Combine The Sugar, Essence, Salt, Cumin, Paprika, Pepper, And Cayenne. Rub The Seasoning Proportionately Over The Pork To Coat. Cover…

Cook Eat Share