Craving a comforting, delicious meal that's surprisingly easy to make? Look no further! This pulled pork and coleslaw recipe is a crowd-pleaser, perfect for a family dinner, a casual get-together, or even a satisfying weeknight meal. Forget takeout – homemade pulled pork is incredibly rewarding and tastes far superior to anything you can buy. This recipe guides you through creating tender, juicy pulled pork, complemented by a vibrant, tangy coleslaw. It's a delightful combination of sweet, savory, and crunchy textures that will leave you wanting more. Let's get started!
Ingredients:
For the Pulled Pork:
- 2 lbs pork shoulder (butt or picnic roast)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- ½ cup apple cider vinegar
- ¼ cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Coleslaw:
- 1 medium head of cabbage, shredded
- 1 large carrot, shredded
- ½ cup mayonnaise
- ¼ cup apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seed
- Salt and pepper to taste
Instructions:
Making the Pulled Pork:
- Season the Pork: Generously season the pork shoulder with salt, pepper, smoked paprika, and cumin. Don't be shy with the spices!
- Sear the Pork: Heat a large oven-safe pot or Dutch oven over medium-high heat. Sear the pork shoulder on all sides until nicely browned. This step adds incredible depth of flavor.
- Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Simmer the Pork: Pour in the chicken broth, apple cider vinegar, and brown sugar. Add the Worcestershire sauce. Bring to a simmer, then reduce heat to low, cover, and transfer to a preheated oven at 300°F (150°C).
- Slow Cook to Perfection: Braising the pork low and slow is key. Let it cook for 4-6 hours, or until the pork is incredibly tender and easily shreds with a fork. Check the pork occasionally and add more broth if needed to prevent it from drying out.
- Shred the Pork: Once cooked, remove the pork from the oven and let it rest for 15 minutes. Using two forks, shred the pork, discarding any excess fat.
Making the Coleslaw:
- Combine Ingredients: In a large bowl, combine the shredded cabbage and carrot.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, and celery seed. Season with salt and pepper to taste.
- Dress the Coleslaw: Pour the dressing over the cabbage and carrot mixture. Toss gently to coat evenly.
Serving Suggestions:
Serve the pulled pork on buns, with the coleslaw on top. You can also add other toppings like pickles, onions, or your favorite BBQ sauce. This hearty meal is a complete protein source and satisfying enough for leftovers!
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the pulled pork for extra heat.
- BBQ Sauce: Instead of just serving it on the side, incorporate your favorite BBQ sauce into the pulled pork during the last hour of cooking.
- Make it ahead: The pulled pork and coleslaw can be made a day ahead of time, allowing the flavors to meld beautifully. Store them separately in the refrigerator.
- Other Vegetables: Feel free to add other vegetables to your coleslaw, such as bell peppers or red onion.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 30-40g
- Fat: 20-25g
- Carbohydrates: 30-40g
Enjoy this delicious and easy pulled pork and coleslaw recipe! It's a perfect example of how homemade food recipes can be both healthy meals and quick dinner ideas. Happy cooking!