Best 5 Lowslow Pulled Pork With Vinegar Coleslaw Recipes

Cooking low and slow pulled pork is a barbecue technique that yields tender, juicy pork with a smoky flavor. Paired with vinegar coleslaw, this dish is a classic American comfort food. Whether you're cooking for a family gathering or a laid-back weekend meal, this pulled pork recipe is sure to please. With just a few simple ingredients and some time, you can create a mouthwatering meal that will have everyone asking for seconds. So gather your ingredients, prepare your smoker or slow cooker, and get ready to indulge in the deliciousness of low and slow pulled pork with vinegar coleslaw.

Let's cook with our recipes!

THE BEST VINEGAR COLESLAW

The Best Vinegar Coleslaw image

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

Provided by Food Network Kitchen

Categories side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 cup distilled white vinegar
1 tablespoon kosher salt, plus more if needed
2 teaspoons sugar
3/4 teaspoon celery salt
1/2 teaspoon freshly ground black pepper, plus more if needed
1 clove garlic, finely grated
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
4 large carrots, peeled and shredded on the large holes of a box grater
1/4 cup extra-virgin olive oil

Steps:

Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

TANGY COLESLAW FOR PULLED PORK

Tangy Coleslaw for Pulled Pork image

This tangy coleslaw is great used as a topping for pulled pork sandwiches.

Provided by Karen Koppy

Categories Salad Coleslaw Recipes No Mayo

Time 1h25m

Yield 12

Number Of Ingredients 8

Ingredients

1 head cabbage, finely shredded
1 red onion, quartered and thinly sliced
1 cup white sugar
1 cup white vinegar
⅔ cup vegetable oil
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed

Steps:

Combine cabbage and red onion in a large bowl.
Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 23.3 g, Fat 12.4 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 212.2 mg, Sugar 20.2 g

PULLED-PORK SANDWICHES WITH COLESLAW

Pulled-Pork Sandwiches with Coleslaw image

Use the tender meat from our Easy Pork Shoulder for these tasty sandwiches.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 8

Ingredients

2 cups shredded green cabbage (from 1/2 small head)
1 carrot, cut into strips using a vegetable peeler
1 tablespoon cider vinegar
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
3/4 cup homemade or store-bought barbecue sauce
2 cups Easy Pork Shoulder
4 hamburger buns

Steps:

In a bowl, combine cabbage, carrot, vinegar, and oil; season with salt and pepper. Let coleslaw stand 5 minutes. In a small saucepan, combine barbecue sauce and pork. Cook over medium-high until warmed through, about 5 minutes. Serve pork on buns with coleslaw.

Nutrition Facts : Calories 505 g, Fat 19 g, Fiber 4 g, Protein 32 g

THE BEST SLOW COOKER BBQ PULLED PORK AND COLESLAW SANDWICHES RECIPE

The BEST Slow Cooker BBQ Pulled Pork and Coleslaw Sandwiches Recipe image

This recipe for Slow Cooker BBQ Pulled Pork sandwiches is SO easy and the crunchy, creamy coleslaw takes it over the top!

Provided by Camille Beckstrand

Categories Main Course

Time 8h30m

Number Of Ingredients 17

Ingredients

3 Tablespoons paprika
1½ Tablespoons salt
1½ Tablespoons pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
4 pound pork shoulder butt roast (boneless or bone in)
1 cup beef broth
18 ounces BBQ Sauce (1 bottle)
12 hamburger buns
5 cups shredded coleslaw mix ((from the produce section))
1 cup shredded purple cabbage
1 cup shredded carrots
1 cup light mayonnaise
¼ cup white vinegar
1 teaspoon celery seed
3 Tablespoons sugar ((more or less depending on how sweet you prefer))
salt and pepper, to taste

Steps:

Spray slow cooker with a little bit of non-stick cooking spray or olive oil.
In a small saucepan, mix together seasonings (paprika, salt, pepper, garlic powder, and dry mustard) and rub on the outside of the pork roast. Take a larger roast. Place pork roast in slow cooker.
Pour beef broth around the bottom of the slow cooker (don't pour it directly on the roast or it will rinse off all the seasonings).
Cook on low heat for 8-10 hours (or high heat for 5-6, but I feel like the pork is more tender if you cook it on low).
Shred the meat with 2 forks and pour in a bottle of your favorite BBQ sauce. Mix all together and serve on a bun with coleslaw.
To make the coleslaw, combine coleslaw, cabbage and carrots in a large bowl. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill until ready to serve.

Nutrition Facts : Calories 406 kcal, Carbohydrate 48 g, Protein 24 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 65 mg, Sodium 1823 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving

WHOLE30 SLOW COOKED BBQ PULLED PORK WITH COLESLAW

Whole30 Slow Cooked BBQ Pulled Pork With Coleslaw image

Make and share this Whole30 Slow Cooked BBQ Pulled Pork With Coleslaw recipe from Food.com.

Provided by Natasha Feldman

Categories Lunch/Snacks

Time 10h45m

Yield 4 Pulled Pork Sandwiches, 4 serving(s)

Number Of Ingredients 36

Ingredients

2 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons ground fennel
2 tablespoons extra virgin olive oil
2 lbs boneless pork shoulder
1 3/4 cups plus 2 tablespoons coconut aminos
3/4 cup tomato paste
1/4 cup apple cider vinegar
1/4 cup Dijon mustard
15 pitted medjool dates, soaked for 10-15 minutes in warm water to soften
2 tablespoons chili powder
1 tablespoon garlic powder
4 -6 dried arbol chiles, soaked 10-15 minutes in warm water to soften
kosher salt, to taste
1/2 head red cabbage, thinly shredded
1/2 head green cabbage, thinly shredded
1 small fennel bulb, cored and julienned
1 fuji apple, cored and julienned
1/4 cup finely chopped red onion
1/4 cup fresh parsley leaves, roughly chopped
1 lemon, juiced
2 teaspoons apple cider vinegar
1/4 cup whole 30 mayonnaise (or see recipe below)
kosher salt, to taste
2 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 garlic clove, minced
3/4 cup canola oil
kosher salt, to taste

Steps:

To make the pulled pork: In a medium bowl, whisk together all the spices. Set aside.
Rub spice mixture evenly over the pork, store any extra spice rub in an airtight container with the rest of your spices. You can cook the pork right away but ideally marinate the pork in the spice rub for 4 hours or even overnight.
Preheat oven to 250 degrees F. Place a long piece of foil across a half sheet tray so there is some hanging off both sides. Then place another long piece of foil going in the opposite direction. Place the seasoned pork, fat side up, in the center of the foil and toss to coat with the olive oil. Tightly cover the pork with the foil, keeping the foil seam on the top. Place in the oven and cook for 3 hours. Remove the pork from the oven and carefully open the foil pack so the top is exposed but so that the foil is still catching the juices released from the pork. Place the pork back in the oven and cook an additional 2 ½ - 3 hours or until the pork is tender and easily shreds with a fork. Remove from the oven and turn on the broiler.
To make the BBQ sauce: While the pork is cooking make the BBQ sauce. Drain the dates and chiles from the warm water once they have softened. Add chilies to the sauce based on your spice preference. Place all the ingredients in a blender and blend on high until the sauce is smooth and shiny. Season with salt and remove to an airtight container and refrigerate until ready to serve.
To make the Whole30 mayo: Place the yolks, mustard, lemon juice and garlic in a blender and blend on high until smooth and combined. With the blender running slowly stream in the oil until the mixture emulsifies and forms mayonnaise. Season to taste with salt. Store in an airtight container in the refrigerator until ready to serve. You can use it right away but I like to serve it the next day after the garlic has flavored the mayo.
To make the coleslaw: In a large bowl combine the cabbages, fennel, apple, red onion, parsley, lemon juice and vinegar. Fold in enough mayo to lighten the coleslaw in color and give a creamy taste, up to a ¼ cup. Taste and season with salt. Refrigerate until ready to serve.
To serve: Top the pork with 1/2 cup of BBQ sauce and place under the broiler for 4-5 minutes or until the sauce has caramelized. Remove from the oven and shred the pork into bite sized pieces. Toss the pork with more of the BBQ sauce. Serve the remaining BBQ sauce on the side with the coleslaw.
All leftovers hold well in the refrigerator for up two days except for the BBQ sauce which will hold in the refrigerator for up to 1 week.

Nutrition Facts : Calories 1328.6, Fat 99.1, SaturatedFat 21.1, Cholesterol 244.2, Sodium 4404.9, Carbohydrate 71, Fiber 18.7, Sugar 37.7, Protein 49.8

Tips:

Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for pulled pork because it has a lot of connective tissue that breaks down during cooking, resulting in tender, juicy meat.
Use a good quality vinegar-based barbecue sauce: The barbecue sauce is what gives pulled pork its flavor, so it's important to use a good quality sauce that you enjoy. Look for a sauce that is thick and flavorful, with a good balance of sweet, sour, and smoky flavors.
Cook the pork low and slow: The key to tender pulled pork is to cook it low and slow. This allows the connective tissue to break down and the meat to become fall-apart tender.
Shred the pork against the grain: Once the pork is cooked, shred it against the grain using two forks. This will help to create tender, juicy pulled pork that is easy to eat.
Serve pulled pork with your favorite sides: Pulled pork is a versatile dish that can be served with a variety of sides. Some popular options include coleslaw, baked beans, potato salad, and corn on the cob.

Conclusion:

Pulled pork is a delicious and easy-to-make dish that is perfect for a summer cookout or potluck. By following these tips, you can make sure that your pulled pork turns out tender, juicy, and flavorful. So fire up your grill or smoker and get cooking!