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Tangy Coleslaw Pulled Pork
Created by: Howcan Team
Ingredients
- 4 lbs pork shoulder
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp mustard
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 hamburger buns
- 4 cups shredded cabbage
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp celery seed
- Salt and pepper to taste
Instructions
- In a slow cooker, combine 1 cup of barbecue sauce, 1/2 cup of apple cider vinegar, 1/4 cup of brown sugar, 1 tbsp of mustard, 1 tbsp of Worcestershire sauce, 1 tsp of garlic powder, 1 tsp of onion powder, 1/2 tsp of smoked paprika, 1/2 tsp of salt, and 1/4 tsp of black pepper.
- Add the 4 lbs of pork shoulder to the slow cooker and coat it with the sauce mixture.
- Cover and cook on low for 8 hours, or until the pork is tender and easily pulls apart with a fork.
- While the pork is cooking, prepare the tangy coleslaw topping by combining 4 cups of shredded cabbage, 1/2 cup of mayonnaise, 2 tbsp of apple cider vinegar, 1 tbsp of honey, 1 tsp of Dijon mustard, 1/2 tsp of celery seed, and salt and pepper to taste in a large bowl. Mix well and refrigerate until ready to use.
- Once the pork is done, remove it from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and stir it in the sauce.
- To serve, place a generous portion of the pulled pork on a hamburger bun and top it with a scoop of tangy coleslaw. Enjoy!
Pulled pork with tangy coleslaw topping is a classic Southern dish that has been enjoyed for generations. The history of this mouthwatering combination can be traced back to the American South, where slow-cooked, tender pulled pork has long been a staple of Southern barbecue. The addition of tangy coleslaw as a topping adds a refreshing crunch and a burst of flavor that perfectly complements the rich, smoky pork. In recent years, this delectable dish has gained popularity in restaurants and food trucks across the country, with chefs putting their own unique spin on the classic recipe. Some renowned barbecue joints in the South, such as those in Memphis, Tennessee, and the Carolinas, are particularly famous for their exceptional pulled pork with tangy coleslaw topping. To make the best version of this dish, it's crucial to slow-cook the pork until it's tender and easily shredded, and to prepare the coleslaw with a tangy dressing that balances the richness of the pork. While the traditional method involves smoking the pork for hours, some modern variations use a slow cooker or pressure cooker to achieve similarly succulent results. For those looking to experience the ultimate pulled pork with tangy coleslaw topping, seeking out a reputable barbecue joint in the South is highly recommended. However, adventurous home cooks can also recreate this beloved dish in their own kitchens, using high-quality ingredients and paying close attention to the balance of flavors and textures. Whether enjoyed at a bustling eatery or a backyard cookout, pulled pork with tangy coleslaw topping is a true Southern delight that continues to captivate food lovers everywhere.
500 min
8
450 calories
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