Pulled Pork with Slaw

Slow-roasted strands with sharp slaw

Total: 180 min
Hands-on: 45 min
Serves: 6
Level: Medium
Cuisine: American
Meal: Dinner

A dependable midweek dinner where tender roasted pork shreds effortlessly and pairs with a fresh creamy slaw. The sweet and tangy glaze balances the acidity of the cabbage for a truly satisfying plate.

Shopping list

2 kg pork shoulder
1 tbsp kosher salt
1 tsp black pepper
100 ml apple cider vinegar
2 tbsp tomato paste
3 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tbsp yellow mustard
1 tbsp honey
2 tbsp canola oil
500 g green cabbage
2 medium carrots
1 small red onion
1 medium apple
120 ml buttermilk
60 g mayonnaise

Ingredients

2 kg pork shoulder trimmed
1 tbsp kosher salt
1 tsp black pepper

For the glaze

100 ml apple cider vinegar
2 tbsp tomato paste
3 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tbsp yellow mustard
1 tbsp honey
2 tbsp canola oil

For the slaw

500 g green cabbage shredded
2 medium carrot grated
1 small red onion thinly sliced
1 medium apple grated
120 ml buttermilk
60 g mayonnaise

Method

Rub the pork shoulder with salt and pepper all over. Place in a large roasting pan.

5 min
Preheat the oven to 165 C. Roast the pork for 2 hours, turning it halfway.

Tip Add 120 ml water to the pan if it dries out.

5 min
Mix vinegar, tomato paste, sugar, Worcestershire sauce, mustard, honey, and oil in a bowl.

10 min
Pour half the glaze over the pork. Return to the oven and cook for 45 minutes.

5 min
Brush the remaining glaze on the top. Roast for a final 15 minutes until glistening.

5 min
Remove the pork and let it rest for 15 minutes under foil.

10 min
Tear the meat into long strands with two forks and combine with the reserved pan juices.

10 min
Toss cabbage, carrot, onion, and apple in a bowl. Whisk buttermilk and mayonnaise, then mix into the slaw.

Tip Chill the slaw for 20 minutes before serving.

10 min

Chef's tips

Use a low and slow roast so the collagen breaks down without drying out.
Shred the meat while it is warm for the best pull.
Balance the sweet glaze with the sharp, creamy slaw for every bite.

Swap it

Pork loin: Cook for 1 to 1.5 hours at 180 C so it stays moist instead of shredding.
Maple syrup glaze: Replace the honey and brown sugar with 6 tbsp maple syrup for a deeper flavor.
Coleslaw swap: Use shredded bok choy and lime crema for a fresh, bright side.
Apple cider: Swap the vinegar for 150 ml dry apple cider in the glaze for a mellow tang.