Pull Pork Burger

COLE SLAW recipe: 

1 bag of coleslaw mix (16 oz) 

1 small RED ONION--thinly sliced 

1/2 cup mayonnaise

1/4 cup milk 

1/4 cup buttermilk

1 tablespoon lemon juice

1 teaspoon dijon mustard

1/3 cup SUGAR

2 tablespoon apple cider vinegar

2 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon pepper 

1/4 teaspoon garlic powder or minced garlic 

In a HUGE BOWL (with a LID) dump the bag of coleslaw mix and thinly sliced red onion.

Next,  in another bowl mix the rest of your ingredients together and mix really well. Once all the ingredients in well incorporated pour over the cole slaw mix..stir the coleslaw mix with the wet ingredients until everything is combine. Put lid on bowl and put in refrigerator for at least 1 hour before serving. 

PULL PORK recipe: 

Ingredients:

3 lb Boston Butt 

1 T garlic powder 

1 teaspoon salt 

1 teaspoon pepper

1 teaspoon Tony Chachere's (creole seasoning) 

Direction:

In a small bowl...mix all your seasoning together. 

In a deep baking pan...season the Boston Butt with season mix. Making sure it's season really well. Next, cover REALLY WELL and TIGHT!! I cover with HEAVY DUTY renoyalds wrap. 

Bake 350 for 1 hr then lower temperature to 200 degree and bake for another 6 hrs (covered). 

Uncover and shredded...I use 2 fork...throw away all the fat. Next bake uncover for another 1 hr so it can dry up  ANY LIQUID that render from the fat..then pour in 2 cup Sweet Baby Ray BBQ sauce.  Then BROIL for a few second....Until the top get a nice golden brown crust. Keep an eye on it because it will burn quickly. You just want a nice crust....not BURNT.