Your rating
Not rated yet!
Modify
Smoked Pulled Pork Platter with Coleslaw
Created by: Howcan Team
Ingredients
- 5 lbs pork shoulder
- 1/4 cup brown sugar
- 2 tbsp paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp salt
- 1 tbsp black pepper
- 1 cup apple cider vinegar
- 8 hamburger buns
- 1 head green cabbage, shredded
- 2 carrots, grated
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tbsp sugar
- Salt and pepper to taste
Instructions
- In a small bowl, mix together 1/4 cup brown sugar, 2 tbsp paprika, 2 tbsp garlic powder, 2 tbsp onion powder, 2 tbsp salt, and 1 tbsp black pepper to create a dry rub.
- Rub the dry rub all over the pork shoulder, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
- Prepare your smoker for cooking, bringing the temperature to 225-250°F. Add wood chips or chunks to the smoker for flavor.
- Place the pork shoulder in the smoker and cook for 1.5 hours per pound, or until the internal temperature reaches 195°F. This will take about 8 hours.
- Remove the pork from the smoker and let it rest for 30 minutes. Then, use two forks to shred the meat.
- In a small bowl, whisk together 1 cup apple cider vinegar, 2 tbsp brown sugar, and 1 tbsp salt. Drizzle the mixture over the shredded pork and toss to combine.
- To make the coleslaw, in a large bowl, combine the shredded cabbage and grated carrots.
- In a separate bowl, mix together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar, and 2 tbsp sugar. Season with salt and pepper to taste.
- Pour the dressing over the cabbage and carrots, and toss until everything is well coated.
- To serve, pile the smoked pulled pork onto hamburger buns and serve with a generous helping of coleslaw on the side. Enjoy!
The history of the smoked pulled pork platter with a side of coleslaw can be traced back to the southern United States, where it has been a staple of barbecue cuisine for generations. This mouthwatering dish features tender, slow-smoked pork shoulder, seasoned with a blend of spices and then pulled apart into succulent, flavorful strands. The pork is typically smoked for hours over hickory or oak wood, infusing it with a rich, smoky aroma. The coleslaw, with its crisp, tangy cabbage and creamy dressing, provides the perfect complement to the savory pork. This classic combination has become a beloved favorite at barbecue joints and restaurants across the South, where talented pitmasters and chefs take pride in perfecting their own unique recipes. Today, some of the best versions of this dish can be found in renowned barbecue regions such as Memphis, Tennessee, and Kansas City, Missouri. The key to getting this dish right lies in the quality of the pork, the slow smoking process, and the balance of flavors in the coleslaw. For a delicious alternative, some chefs also offer a vinegar-based coleslaw, adding a zesty twist to the traditional pairing.
500 min
8
450 calories
Most popular recipes
BBQ Bacon Burger
A delicious and hearty burger with smoky BBQ sauce and crispy bacon.
30 min
4
650 calories
Sago Pudding
A creamy and comforting dessert made with sago pearls, milk, and sugar.
40 min
4
250 calories
Liverwurst Sandwich
A classic and delicious liverwurst sandwich perfect for a quick and satisfying meal.
10 min
1
350 calories
Most recent recipes
Lemon and Herb Crusted Baked Cod with Garlic Butter Roasted Vegetables
A delicious and healthy meal featuring tender baked cod with a zesty lemon and herb crust, served with flavorful garlic butter roasted vegetables.
40 min
4
320 calories
Grilled Vegetable Pasta Salad
A delicious and healthy pasta salad with grilled vegetables, perfect for a summer BBQ or picnic.
30 min
6
320 calories
Spicy BBQ Glazed Wild Boar Meatloaf
A delicious and spicy twist on traditional meatloaf, made with wild boar and topped with a tangy BBQ glaze.
80 min
8
380 calories