For the pulled pork: 

• 2-3 pound boneless pork shoulder, cut into
• 4 equal sized pieces 
• 1 Tbsp smoked paprika 
• 1 Tbsp brown sugar 
• 1 tsp onion powder 
• 1 tsp garlic powder 
• 1 tsp salt 
• Healthy pinch of cinnamon

For the SHH Mustard BBQ Sauce:

• 1/2 cup apple cider vinegar 
• 1/4 cup ketchup 
• 1/4 cup grainy Dijon mustard 
• 1/4 cup yellow mustard 
• 1/2 cup Stingin’ Hot Honey 
• 1 tsp garlic powder 
• Salt and pepper to taste  
  
  SHH Spicy Slaw: 
• 1/2 green cabbage, shredded (approx 3 cups, packed) 
• 1 carrot, shredded 
• 1/2 red onion, thinly sliced 
• 1/4 cup Stingin’ Hot Honey 
• 1/4 cup good quality or homemade mayonnaise 
• 1 Tbsp grainy Dijon mustard 
• 1 Tbsp apple cider vinegar 
• Salt and pepper to taste 
• 1 TBSP chopped cilantro (optional) 

For the pulled pork: 
Combine dry ingredients. Rub pork. Allow to marinate in fridge for 1-12 hours. Preheat oven to 300’f. Bake in a covered roasting pan, approx 4-5 hours or until pulls apart easily. Allow to cool enough to handle. Shred pork into bite sized pieces. Toss in sauce (recipe below). Store for 3 days, refrigerated and freezes well.

For the SHH Mustard BBQ Sauce:

Combine all ingredients in a medium saucepan. Place over medium heat and bring to a low boil, while stirring. Reduce heat to low and allow to simmer 10 minutes, stirring occasionally. Remove from heat. Keeps 1 week refrigerated (without pork).

SHH Spicy Slaw: 
Combine cabbage, carrot and onion in a large bowl. In a small bowl whisk together remaining ingredients until smooth. Pour over cabbage mixture and toss until well combined. Stores 5 days refrigerated. 

To serve: 

Top your favorite buns with pulled pork, then coleslaw, serve immediately.