Slow-Roasted Pulled Pork with Creamy Coleslaw
Pulled pork is a classic American barbecue dish enhanced here with Nordic simplicity and a tangy coleslaw companion. Pork shoulder is slow-roasted at a gentle temperature until impossibly tender, rubbed with hickory-honey smoke and sambal oelek for a balanced heat and sweetness. The meat is basted repeatedly to develop flavor, then hand-shredded into succulent strands perfect for serving on bread. The creamy coleslaw—made with raw cabbage, carrot, apple, and pickled cucumber—provides a cool, acidic contrast that cuts through the richness of the pork. This version combines Scandinavian ingredient preferences (crème fraîche, apple juice) with barbecue tradition. Best served casually with bread, pickles, and potatoes. The long, low cooking method requires patience but minimal active effort, making it ideal for weekend entertaining or meal prep.
Ingredients
- 3 ¼ lb pork shoulder, trimmed
- ⅛ oz meat broth, good quality
- 0.0 tbsp hickory-honey smoked saucebarbecue sauce1:1condimentsweet
adjust sweetness to taste
- 2 ss sambal oelek
- 0.0 oz apple juice or nectar
- salt, to taste
- pepper, to taste
- 11 oz red or green cabbage, raw
- 1 carrot, raw
- 1 green, tart apple, raw
- 1 pickled cucumber, large
- 0.0 oz mayonnaise
- 0.0 oz crème fraîchesour cream1:1dairyacidicadds dairy
slightly tangier but works well
- 2 ss lemon juice
- 2 ss HP sauceWorcestershire sauce1:1umamicondiment
adds similar depth
Instructions
- 1
Trim any excess fat from the pork shoulder.
- 2
Mix hickory-honey smoked sauce with sambal oelek, then rub the mixture generously over the pork.
- 3
Place the pork in a roasting pan and insert a meat thermometer into the thickest part.
- 4
Pour apple juice into the pan and roast at 250°F until the thermometer reads 76 degrees, approximately 6 to 7 hours.
- 5
Brush the pork regularly with the remaining sauce mixture throughout cooking.
- 6
Rest the meat for at least 20 minutes, then shred it using two forks.
- 7
For coleslaw: grate cabbage, carrot, and apple using a box grater.
- 8
Whisk together mayonnaise, crème fraîche, lemon juice, and HP sauce.
- 9
Fold in the grated vegetables and finely chopped pickled cucumber.
- 10
Season with salt and pepper to taste.
- 11
Serve the pulled pork on bread with coleslaw, pickled cucumber, and potatoes if desired.
Tips
Insert the meat thermometer into the thickest part of the shoulder away from bone for accurate internal temperature reading. Pulling at 76 degrees ensures tender, moist meat without drying out.
Prepare coleslaw components ahead but combine with dressing just before serving to prevent sogginess. Raw vegetables stay crisp and the lemon juice keeps apple from browning.
Reserve some cooking liquid from the pan to moisten the shredded pork if it seems dry. The rendered fat and broth create an excellent base for light gravy or sandwich dip.
Good to Know
Shredded pork keeps refrigerated for 3 to 4 days in an airtight container. Coleslaw stays crisp for 1 to 2 days but dressing can be added fresh as needed.
Roast the pork entirely 1 day ahead; refrigerate and gently reheat before serving. Prepare coleslaw vegetables and store separately. Mix dressing just before assembly.
Serve on hamburger buns or soft bread with coleslaw, pickled cucumber, and boiled or fried potatoes alongside. Beer or apple cider complements well.
Common Mistakes
Do not skip the resting period to avoid tough, stringy meat that tears instead of shredding cleanly.
Do not mix coleslaw dressing more than a few hours ahead to avoid soggy vegetables and separated dressing.
Do not roast above 125 degrees Celsius to avoid dry pork; the low temperature renders fat slowly and keeps meat moist.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze the pulled pork?
Yes. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a covered pan with a splash of broth to restore moisture and temperature.
What if I don't have a meat thermometer?
A meat thermometer ensures accuracy, but experienced cooks can test doneness by piercing the thickest part with a fork; the meat should shred easily when fully cooked. Expect 6 to 7 hours at 125 degrees Celsius.
Can I make this in a slow cooker?
Yes. Prepare the rub as directed, place pork in the slow cooker with apple juice, and cook on low for 8 to 10 hours until very tender. The texture will be similar, though browning the outside first adds flavor depth.