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2 In The Kitchen: Wildwood’s Pulled Pork With Slaw

(credit: Alex Denis/CBS 2)

(credit: Alex Denis/CBS 2)

NEW YORK (CBSNewYork) – Pitmaster Louis Elrose – better known as “Big Lou” – of Wildwood BBQ in Union Square stopped by to cook up his Back To School Meal: Spice rubbed pulled pork on potato rolls with cole slaw.

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Click here for a printable version of this recipe (.pdf)

Big Lou’s All Purpose Rub

Ingredients:

  • 2  Cups Dark Brown Sugar
  • ½ Cup Kosher Salt  (Diamond Crystal)
  • ½ Cup Turbinado Sugar (sugar in the raw)
  • ¼ Cup Paprika
  • 1 Tbsp Black Pepper
  • 1 Tbsp White Pepper
  • 1 Tbsp Granulated Onion
  • 1 Tbsp Granulated Garlic
  • 1 Tsp Ancho Chili Power
  • 1 Tsp Cumin
  • 1 Tsp Ground Celery Seed
  • ½ Tsp Cayenne Pepper

Method:

Mix well. Let stand 2-3 hours. Store in airtight container.

Wildwood’s Pulled Pork (Slow Cooker Style) on Potato Rolls with Slaw

Serves: 8

Pulled Pork on Rolls

Ingredients:

  • 4 Ibs. Boneless Pork Butt; (trimmed of excess fat)
  • 3 Tbs. Lou’s BBQ Pork Rub
  • 2 C Spanish Onion; julienned
  • 1 ½ cups of your favorite BBQ Sauce
  • 8 oz Dr. Pepper
  • 4 oz Apple Cider Vinegar
  • 8 Potato Rolls (Martin’s recommended)

Method:

  1. In a large bowl rub pork with BBQ rub
  2. Place julienned onions on the bottom of slow cooker.
  3. Place pork on top of onions in slow cooker.
  4. In a medium bowl whisk BBQ sauce, Dr. Pepper, and cider vinegar together then pour over pork.
  5. Cover and cook on low for 7-8 hours, or until meat is tender.
  6. Remove pork from crock pot and shred with a fork on a flat surface
  7. Drain any excess fat from cooking liquid.  Pour remaining liquid over pork and mix to coat with sauce.
  8. Serve on potato rolls with coleslaw.

Coleslaw

Ingredients:

  • 2 Qt.      Shredded Cabbage
  • 1 ea.      Carrots; Peeled
  • 1 ea.      Onion; Spanish; Small; Peeled
  • ½ C.        Cider Vinegar
  • 1 ½ C.    Miracle Whip
  • ¼ tsp.    Celery Seed
  • ½ tsp.    Caraway Seed
  • TT           Salt & Pepper

Method:

  1. On a box grater, grate carrot and onion and place in a large mixing bowl.
  2. Add shredded cabbage.
  3. In a separate bowl mix Miracle Whip, vinegar, celery seed and caraway seed.  Pour over vegetables and mix until well coated.
  4. Season to taste with salt and pepper.