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Pulled Pork with Vinegar Slaw
Slow-roasted Southern pulled pork with apple cider vinegar slaw on brioche buns. The long, low roast at 150°C for 4 hours is what breaks the pork shoulder down until it shreds with barely any effort.
Total time
1680 min
Prep
1440 min
Cook
240 min
Difficulty
medium
Cuisine
American
Ingredients
1.5kgpork shoulder
3 tbspbrown sugar
2 tbspsmoked paprika
1 tbspgarlic powder
1 tbsponion powder
1 tspcayenne
2 tspsalt
1 tspblack pepper
1/2 cupapple cider vinegar
2 tbspyellow mustard
3 tbspbrown sugar
4 cupscoleslaw mix
2 tbspapple cider vinegar
1 tbspolive oil
saltto taste
brioche bunsto serve
Instructions
1
Rub pork with combined dry spices. Refrigerate overnight if possible.
2
Roast at 150°C for 4 hours until fall-apart tender. Rest 20 minutes.
3
Shred pork. Mix vinegar, mustard and sugar. Toss with pork.
4
Make slaw: toss coleslaw mix with vinegar, oil and salt.
5
Pile pork onto buns and top with slaw.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1049
Protein
95.2g
Fat
60.6g
Carbs
24.8g
Fiber
2.3g
Sodium
1287mg
Reviews
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