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Perfect pulled pork and coleslaw
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Total Time: 1 hour active 5 hours passive + overnight dry brine

Makes: 12 servings

This is incredible pulled pork and coleslaw.


  1. 1Grind together the dry rub ingredients and rub onto the pork. Refrigerate for as long as you can (overnight).
  2. 2Put the roast in a cast iron or dutch oven @ 275 (F) for 5 hours.
    Remove roast, remove fat layer, shred the pork into strands.
  3. 3Barbecue Sauce:
    Heat the oil and sweat the onion and garlic, remove from heat and add all the other ingredients, simmer for 30 minutes.
  4. 4Place shredded pork into the sauce you made above and return to oven for 1– 2 hours.
  5. 5Pulled pork–done.
  6. 6Coleslaw:
  7. 7Chop 1/2 a cabbage
    Chope 2 carrots (strands)
    Chop 1/2 red onion
  8. 8Mix together
    1/4 cup cider vinegar
    1 tbsp dijon
    1/2 lemon (juice)
    1–2 tbsp smoked or hot paprika
    1 tbsp cumin
    1/4 cup cane sugar
    1 cup sour cream
    1/2 cup real mayo
    1–2 garlic cloves
    salt and pepper to taste
  9. 9Toss the dressing with the cabbage and let rest for 1/2 hour in the fridge.
  10. 10Slice eggbread place generous serving of pork on bun, top with coleslaw
  11. 11Enjoy.

Member recipes are not tested by the CHOW food team.

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