Pulled Pork With Crispy Slaw

• 4 pounds blade pork roast boneless
• 1 1/2 tablespoons kosher salt
• 1 tablespoon black pepper fresh cracked
• 2 tablespoons poultry Paul Prudhomme, Magic Seasoning
• 2 3/4 cups smoky barbecue sauce
• 1/4 cup maple syrup
• 4 ounces sugar granulated
• 3/4 cup seasoned rice vinegar
• 3 cups mayonnaise
• 1 tablespoon celery seed
• 1/4 cup capers
• 1 1/2 tablespoons garlic finely chopped
• 1 head napa cabbage shredded
• 1 head savoy cabbage shredded
• 1 cup carrots julienne

1. 1. Preheat convection oven to 300u0b0F with fan on high speed.
2. 2. Rub pork with salt, pepper and seasoning blend.
3. 3. Place pork in roasting pan with one inch water in bottom. Tent pan with foil. Bake approximately 2 3/4 hours or until internal temperature reaches 155u0b0F.
4. 4. Allow pork to cool to 80u0b0F. Break up pork and shred by pulling apart. Add sauce to pork.
5. 1. In a non-reactive container, whisk sugar and vinegar until sugar is completely dissolved.
6. 2. Add mayonnaise, celery seed, capers and garlic; whisk until blended.
7. 3. In a large bowl, combine cabbages and carrots. Add dressing and lightly toss.
8. 4. Serve within 1 hour while cabbage retains its crisp texture.
9. 1. For each serving, heat 9-oz. pork mixture until steaming.
10. 2. Place mixture on toasted sesame seed bun.
11. 3. If desired, top with leek, julienne-cut, cornmeal-battered and deep-fried.
12. 4. Serve with a small bowl of slaw.

pork roast, kosher salt, black pepper, poultry, barbecue sauce, maple syrup, sugar, rice vinegar, mayonnaise, celery, capers, garlic, cabbage, cabbage, carrots julienne

Taken from www.yummly.com/recipe/Pulled-Pork-with-Crispy-Slaw-2255296 (may not work)