Variation
Spicy Kick: Add sliced pickled jalapeños to the slaw.
Dinner · Main Course · Barbecue · American
Pulled Pork With Tangy Vinegar Slaw
Master the art of tender pulled pork paired with a crisp, tangy vinegar slaw that cuts through the rich, savory meat perfectly.
Prep
30 min
Cook
8 h
Difficulty
Medium
Serves
10
Preparation
Get these tasks done before you start cooking.
Spice Preparation
- 1
Mix the Rub
In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, cumin, salt, and pepper.
Tip: Ensure the brown sugar is free of lumps for even distribution.
Meat Prep
- 1
Season the Pork
Pat the pork shoulder dry with paper towels. Rub the spice mixture over the entire surface, pressing it into the meat.
Tip: Let the seasoned meat sit at room temperature for 30 minutes before cooking if time permits.
How to Make Pulled Pork With Tangy Vinegar Slaw
Total time: 8 h 30 min · Yields 10 servings
- 1
Slow Cook the Meat
Place the seasoned pork shoulder into a slow cooker and pour the apple cider around the base. Cover and cook on low for 8 to 10 hours until the meat is tender enough to fall apart with a fork.
- 2
Prepare the Slaw
In a large mixing bowl, whisk together the apple cider vinegar, sugar, celery seed, and red pepper flakes. Toss in the cabbage and carrots until well coated. Cover and refrigerate for at least 1 hour before serving.
- 3
Shred the Pork
Remove the pork from the cooker and place it on a large tray. Discard the bone and any excess large pieces of fat. Use two forks to shred the meat into bite-sized pieces.
- 4
Moisten and Season
Transfer the shredded meat back into the slow cooker juices or toss with your favorite barbecue sauce. Taste and add a pinch of salt if needed.
- 5
Assemble
Heap a generous portion of pork onto toasted brioche buns and top with a large spoonful of the tangy vinegar slaw.
Chef's Tips
- Don't rush the process. Cooking on 'Low' yields much more tender results than the 'High' setting.
- If you prefer a crispier texture, spread the shredded meat on a baking sheet and broil for 3-5 minutes before serving.
What to Serve with Pulled Pork With Tangy Vinegar Slaw
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve on toasted brioche buns
- Use as a topping for loaded nachos
- Stuff into sweet potatoes
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Oven Method: Roast in a covered Dutch oven at 150C for 4 to 6 hours.
Storage & Reheating
Store leftover meat in an airtight container for up to 4 days. Slaw is best eaten within 24 hours to maintain crunch.
Further reading
Frequently asked questions
What is the best cut of meat for pulled pork?
Pork shoulder, often labeled as pork butt or Boston butt, is the best cut because its high fat and connective tissue content break down during slow cooking to create tender shreds.
Can I make this pulled pork recipe in the oven?
Yes, place the seasoned pork in a Dutch oven with the liquid, cover tightly, and bake at 150°C (300°F) for about 5-6 hours.
Why is my pulled pork tough?
If the meat is tough, it usually needs more time. Connective tissue requires a long duration at low heat to properly melt into gelatin.
How long does the vinegar slaw stay fresh?
The slaw is best served after 1-2 hours of marinating but will stay crunchy for about 24 hours in the fridge.
Do I need to sear the pork before slow cooking?
While not strictly necessary for this recipe, searing the exterior in a hot pan for 2-3 minutes per side adds extra depth of flavor.
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