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Pulled Pork and Coleslaw: photo of the dish
Illustrative photo: Thogru — CC BY-SA 3.0, Wikimedia Commons
Meat

Pulled Pork and Coleslaw

Pork shoulder slow-roasted in the oven then shredded, served in burgers with a crunchy coleslaw.

  • 4 h 20
  • 8 servings
  • Medium
  • Moderate
  • American

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Ingredients

Ingredients

Coleslaw

Spices & seasoning

Nutrition facts

647 kcal per serving

Protein
41.1 g
Carbohydrates
43.3 g
of which sugars
19.1 g
Fat
33.6 g
of which saturated fat
11.6 g
Fiber
3.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rub the meat with the sugar, paprika, garlic, salt and pepper.
  2. Place it in a Dutch oven with a glass of water, cover and bake for 4 hr at 300°F (150°C).
  3. Shred with a fork and mix with the barbecue sauce.
  4. Grate the cabbage and carrots, and mix with the mayonnaise and vinegar.
  5. Fill the buns with pork and coleslaw.

Variations and tips

In a slow cooker. 8 hr on low, with no other changes.

More ideas

Slow-Cooked Lamb Shanks3 h 15 · 4 serv.Seven-Hour Lamb Shoulder7 h 15 · 6 serv.Cochinita Pibil4 h 20 · 8 serv.Shepherd's pie1 h · 4 serv.Roast chicken1 h 30 · 4 serv.Beef Bourguignon3 h 30 · 6 serv.Pork Roast with Potatoes1 h 30 · 6 serv.Sweet Potato Shepherd's Pie55 min · 4 serv.

Original Ecomely recipe.