Pulled Pork with Vinegar Slaw

Name: Pulled Pork with Vinegar Slaw
Prep time: 24 h
Cook time: 4 h
Total time: 28 h
Yield: 4 servings
Cuisine: American
Ingredients: 1.5kg pork shoulder; 3 tbsp brown sugar; 2 tbsp smoked paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp cayenne; 2 tsp salt; 1 tsp black pepper; 1/2 cup apple cider vinegar; 2 tbsp yellow mustard; 3 tbsp brown sugar; 4 cups coleslaw mix; 2 tbsp apple cider vinegar; 1 tbsp olive oil; salt to taste; brioche buns to serve

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

Rub pork with combined dry spices. Refrigerate overnight if possible.

Roast at 150°C for 4 hours until fall-apart tender. Rest 20 minutes.

Shred pork. Mix vinegar, mustard and sugar. Toss with pork.

Make slaw: toss coleslaw mix with vinegar, oil and salt.

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

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.