Pulled Pork and Spicy Cole Slaw

Dry Rubbed Slow Roasted Pulled Pork

Pulled Pork and Spicy Cole Slaw

Amy One comment
Entrees

Sum­mer is mak­ing its entrance in LA which means it’s time for bar­be­cues and pool par­ties! I had my friends up to the canyon for a Sun­day Fun­day pool par­ty this past week­end, and since Topan­ga is such a fire zone, we don’t have a bar­be­cue out at our pool. So in won­der­ing how I was going to eas­i­ly feed about 10 peo­ple, I remem­bered my brother’s favorite Pulled Pork and Spicy Cole Slaw sand­wich­es by The Food Network’s Tyler Flo­rence. It may not be as easy as throw­ing the pork roast in a crock pot with some bar­be­cue sauce, but it is cer­tain­ly worth the effort. The slow roast in the oven gives the pork a nice crispy, fla­vor-packed skin to com­ple­ment the tart cider vine­gar bar­be­cue sauce and savory spicy cole slaw. I served it with a new Latin-inspired ver­sion of my favorite Water­mel­on Sal­ad. When the 7 pounds of pork dis­ap­peared in just an hour or two I knew it was a suc­cess (so fast, I missed my pho­to oppor­tu­ni­ty). Bet­ter yet, my friends tossed their buns because the pork was so fla­vor­ful on it’s own–now that is the ulti­mate com­pli­ment to a Pri­mal cook. Of course this recipe is tech­ni­cal­ly not Pri­mal since it has brown sug­ar in both the rub and the bar­be­cue sauce, but to stay grain-free, the bun is eas­i­ly unnec­es­sary. In the future, I’d love to play around with the bar­be­cue sauce, sub­sti­tut­ing pure maple syrup for the brown sug­ar.

Beautiful Topanga Canyon

pool par­ty­ing into the Sun­set

Barbe­cue Pulled Pork (Adapt­ed from Tyler Flo­rence) (Dif­fi­cul­ty-Advanced; Serves 10–12)

Dry Rub:

  • 3 Tbsp. papri­ka
  • 1 Tbsp. gar­lic pow­der
  • 1 Tbsp. brown sug­ar
  • 1 Tbsp. dry mus­tard
  • 2 Tbsp. coarse sea salt
  • 2 3lb. (or 1 5–7lb.) organ­ic or all nat­ur­al pork roasts, prefer­ably shoul­der or Boston butt

Bar­be­cue Sauce:

  • 1 1/4 c. organ­ic cider vine­gar
  • 1 c. yel­low or brown mus­tard
  • 2/3 c. organ­ic ketchup
  • 1/3 c. packed brown sug­ar
  • 2 gar­lic cloves, smashed
  • 1 tsp. kosher salt
  • 1 tsp. cayenne
  • 1/2 tsp. fresh­ly ground black pep­per
  • Pan drip­pings from the pork
  • 12 ham­burg­er buns
  • 1 recipe Cole Slaw

Spicy Cole Slaw:

  • 2 heads organ­ic green cab­bage, shred­ded
  • 1/2 head organ­ic pur­ple cab­bage, shred­ded
  • 2 organ­ic car­rots, grat­ed
  • 1/2 red onion, thin­ly sliced
  • 1 1/2 c. may­on­naise
  • 1/2 c. Dijon mus­tard
  • 1 Tbsp. organ­ic apple cider vine­gar
  • 1 lemon, juiced
  • 1 tsp. raw hon­ey
  • 1 tsp. cel­ery seeds
  • 1/2 tsp. cayenne pep­per
  • 1 Tbsp. hot sauce (I used Franks)
  • salt and pep­per to taste

Make the Pork: Mix the papri­ka, gar­lic pow­er, brown sug­ar, dry mus­tard, and salt togeth­er in a small bowl. Rub the spice blend all over the pork. Cov­er and refrig­er­ate for at least 1 hour, or up to overnight–the longer, the bet­ter!

Dry Rub for Delicious Slow-Roasted Pulled Pork Dry Rubbed Pork Shoulders

Pre­heat the oven to 300°F. Put the pork in a roast­ing pan and roast it for about 3 hours (~6hrs if using a 5–7lb. roast). An instant-read ther­mome­ter stuck into the thick­est part of the pork should reg­is­ter 160 degrees F, but basi­cal­ly, what you want to do is to roast it until it’s falling apart.

Dry Rubbed Slow Roasted Pulled Pork--does Summer get any tastier?

While the pork is roast­ing, make the bar­be­cue sauce. Com­bine the vine­gar, mus­tard, ketchup, brown sug­ar, gar­lic, salt, cayenne, and black pep­per in a saucepan over medi­um heat. Sim­mer gen­tly, stir­ring, for 10 min­utes until the sug­ar dis­solves. Take it off the heat and let it sit until you’re ready for it.

Gotta have Homemade Barbecue Sauce for your Pulled Pork

When the pork is done, take it out of the oven and put it on a large plat­ter. Allow the meat to rest for about 10 min­utes. While it’s rest­ing, deglaze the pan over medi­um heat with 3/4 cup water, scrap­ing with a wood­en spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 min­utes.

While the pork is still warm, you want to “pull” the meat: Grab 2 forks. Using 1 to steady the meat, use the oth­er to “pull” shreds of meat off the roast. Put the shred­ded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coat­ed with the sauce.

Make the slaw: Com­bine the cab­bages, car­rots, and red onion in a large bowl. In anoth­er bowl, stir togeth­er the may­on­naise, mus­tard, vine­gar, lemon juice, hon­ey, and cayenne. Pour the dress­ing over the cab­bage mix­ture and toss gen­tly to mix. Sea­son the cole slaw with the cel­ery seed, hot sauce, salt, and black pep­per. Chill for 2 hours in the refrig­er­a­tor before serv­ing.

Pulled Pork is not complete without Spicy Cole Slaw

Serve pork over toast­ed ham­burg­er buns piled with cole slaw, or sim­ply eat them with a fork and for­get the bun. Spoon the extra bar­be­cue sauce over the top if desired.

Pulled Pork and Spicy Cole Slaw
 
Prep time
Cook time
Total time
 
The per­fect Sum­mer BBQ Recipe–Slow Roast­ed Pulled Pork with Spicy Cole Slaw
Author:
Dish: Entree
Cui­sine: BBQ, Sum­mer, Pri­mal, Paleo
Serves: 10–12
Ingre­di­ents
  • 3 Tbsp. papri­ka
  • 1 Tbsp. gar­lic pow­der
  • 1 Tbsp. brown sug­ar
  • 1 Tbsp. dry mus­tard
  • 2 Tbsp. coarse sea salt
  • 2 3lb. (or 1 5–7lb.) organ­ic or all nat­ur­al pork roasts, prefer­ably shoul­der or Boston butt
  • 1¼ c. organ­ic cider vine­gar
  • 1 c. yel­low or brown mus­tard
  • ⅔ c. organ­ic ketchup
  • ⅓ c. packed brown sug­ar
  • 2 gar­lic cloves, smashed
  • 1 tsp. kosher salt
  • 1 tsp. cayenne
  • ½ tsp. fresh­ly ground black pep­per
  • Pan drip­pings from the pork
  • 12 ham­burg­er buns
  • 1 recipe Cole Slaw
  • 2 heads organ­ic green cab­bage, shred­ded
  • ½ head organ­ic pur­ple cab­bage, shred­ded
  • 2 organ­ic car­rots, grat­ed
  • ½ red onion, thin­ly sliced
  • 1½ c. may­on­naise
  • ½ c. Dijon mus­tard
  • 1 Tbsp. organ­ic apple cider vine­gar
  • 1 lemon, juiced
  • 1 tsp. raw hon­ey
  • 1 tsp. cel­ery seeds
  • ½ tsp. cayenne pep­per
  • 1 Tbsp. hot sauce (I used Franks)
  • salt and pep­per to taste
Instruc­tions
  1. Make the Pork: Mix the papri­ka, gar­lic pow­er, brown sug­ar, dry mus­tard, and salt togeth­er in a small bowl. Rub the spice blend all over the pork. Cov­er and refrig­er­ate for at least 1 hour, or up to overnight–the longer, the bet­ter!
  2. Pre­heat the oven to 300°F. Put the pork in a roast­ing pan and roast it for about 3 hours (~6hrs if using a 5–7lb. roast). An instant-read ther­mome­ter stuck into the thick­est part of the pork should reg­is­ter 160 degrees F, but basi­cal­ly, what you want to do is to roast it until it’s falling apart.
  3. When the pork is done, take it out of the oven and put it on a large plat­ter. Allow the meat to rest for about 10 min­utes. While it’s rest­ing, deglaze the pan over medi­um heat with ¾ cup water, scrap­ing with a wood­en spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 min­utes.
  4. While the pork is still warm, you want to “pull” the meat: Grab 2 forks. Using 1 to steady the meat, use the oth­er to “pull” shreds of meat off the roast. Put the shred­ded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coat­ed with the sauce.
  5. Make the slaw: Com­bine the cab­bages, car­rots, and red onion in a large bowl. In anoth­er bowl, stir togeth­er the may­on­naise, mus­tard, vine­gar, lemon juice, hon­ey, and cayenne.
  6. Pour the dress­ing over the cab­bage mix­ture and toss gen­tly to mix.
  7. Sea­son the cole slaw with the cel­ery seed, hot sauce, salt, and black pep­per. Chill for 2 hours in the refrig­er­a­tor before serv­ing.
  8. Serve pork over toast­ed ham­burg­er buns piled with cole slaw, or sim­ply eat them with a fork and for­get the bun. Spoon the extra bar­be­cue sauce over the top if desired.

 

1 Comment

South­west­ern Water­mel­on Sal­ad | The Kitchen Faerie

June 10, 2013 at 11:40 am

[…] not real­ly Pri­mal since it is so loaded with sug­ar, I just had to make it as a side to my bar­be­cue pulled pork and spicy cole slaw for a pool par­ty I host­ed. I typ­i­cal­ly make a Mediter­ranean style sal­ad with lemon juice and feta, […]

 Reply

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