Pulled Pork with Homemade Coleslaw
Prep time: 300 minServes: 8
Pairs with
Smoky, sweet, and tangy all at once — this wants a wine with fruit and a bit of earthiness. A Zinfandel, a Malbec, or a rustic rosé with backbone handles the smoke and the fat.
Ingredients
- 2kg pork shoulder, bone-in
- 2 tbsp smoked paprika
- 2 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne
- 2 tbsp flaky sea salt
- 1 tbsp black pepper
- 200ml apple cider vinegar
- 200ml chicken stock
- 8 burger buns
- Coleslaw:
- ½ white cabbage, finely shredded
- 2 carrots, grated
- 4 tbsp mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- Salt, pepper
Method
- 11. Mix all the dry spices. Rub thoroughly into the meat on all sides. Let it sit at room temperature 1 hour (or in the fridge overnight).
- 22. Heat the oven to 140°C. Place the meat in a Dutch oven or large pot with a lid. Pour vinegar and stock into the bottom.
- 33. Cover with the lid. Braise 4–5 hours until the meat falls from the bone.
- 44. Pull the meat apart with two forks. Toss with the pan juices.
- 55. Coleslaw: mix cabbage and carrots with mayonnaise, vinegar, honey, salt, and pepper. Chill.
- 66. Pile the pulled pork onto toasted buns, top with coleslaw.