DR.PEPPER PULLED PORK SANDWICHES/ ROASTED POTATO SALAD!! SOOO DELICIOUS!!

Prepare the dry rub for the pork shoulder by mixing 2 tablespoons of smoked paprika, ground cloves, salt, and freshly ground black pepper.

Coat the pork shoulder with yellow mustard to help the seasonings stick and marinate in the fridge overnight.

Preheat the oven to 400°F for roasting the potatoes.

Quarter the Yukon Gold potatoes and coat them with olive oil, ground paprika, Italian seasoning, garlic powder, and Lawry's seasoning salt.

Roast the potatoes in the oven for 30 to 40 minutes until golden brown.

Once roasted, transfer the potatoes to a bowl and lightly mash them to release steam while they are still warm.

Add a couple capfuls of white vinegar to the warm potatoes, then mix in mayonnaise and mustard.

Incorporate chopped celery, green onion, and boiled eggs into the potato salad mixture and refrigerate until serving.

Prepare the coleslaw by mixing mayonnaise, sour cream, apple cider vinegar, celery salt, garlic powder, black pepper, and sugar to taste.

Grate carrots and green cabbage for the coleslaw, mixing them together in a bowl and refrigerating until serving.

After the pork has cooked, create a slurry by mixing 12 oz of Dr Pepper with 2 tablespoons of cornstarch to thicken the barbecue sauce.

In a saucepan over medium heat, combine the slurry with other ingredients to make the barbecue sauce.

Equipment Needed

Allergens