Pulled Pork

Pulled Pork With Coleslaw

Name: Pulled Pork With Coleslaw
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 8 servings
Ingredients: 2 lbs (900g) pork shoulder, bone-in; 6 slices of bacon, thick-cut; 1/4 cup (60g) brown sugar; 2 tbsp (30g) smoked paprika; 1 tsp (5g) garlic powder; 1 tsp (5g) salt; 1/2 tsp (2g) black pepper; 1 cup (240ml) barbecue sauce; 2 cups (200g) shredded cabbage; 1 cup (120g) mayonnaise; 2 tbsp (30g) apple cider vinegar; 1 tsp (5g) Dijon mustard

By Wren Ashford · June 19, 2026 · Pulled Pork

Prep30 min

Cook480 min

Total510 min

Serves8

Pulled Pork With Coleslaw — Smokey Pulled Pork Perfection

There's something undeniably comforting about a well-crafted pulled pork dish, especially when it's made with love and care in your own home kitchen. As someone who's passionate about smoky pork and bacon comfort cooking, I'm excited to share with you my recipe for Pulled Pork With Coleslaw, a dish that's sure to become a staple in your household.

I still remember the first time I had pulled pork at a family barbecue. The tender, juicy meat, the depth of flavors, and the way it just melted in my mouth - it was love at first bite. Since then, I've been on a mission to perfect my own pulled pork recipe, experimenting with different techniques, ingredients, and seasonings.

This recipe is special because it's made from scratch, using real pork and bacon technique and ingredients. It's not just about throwing some pork in a slow cooker and hoping for the best; it's about taking the time to render the fat, crisp the bacon, and cook the pork low and slow to break down the collagen and create that tender, fall-apart texture.

This recipe is perfect for anyone who loves comfort food, especially during the colder months. It's a great dish to serve at family gatherings, potlucks, or even just a cozy night in with friends. And the best part? It's surprisingly easy to make, as long as you're willing to put in the time and effort to get it just right.

So, if you're ready to take your pulled pork game to the next level, keep reading. In this recipe, I'll walk you through every step of the process, from prepping the pork to making the coleslaw, and provide you with all the tips and tricks you need to achieve that perfect, smoky flavor.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal supervision, making it perfect for busy weeknights or weekend gatherings.
The pulled pork is tender, juicy, and full of flavor, with a perfect balance of smoky, savory, and tangy notes.
The coleslaw is a refreshing contrast to the rich, meaty flavors of the pork, and adds a nice crunch and texture to the dish.
This recipe is perfect for comfort food lovers, and is sure to become a staple in your household.
It's a great dish to serve at family gatherings, potlucks, or even just a cozy night in with friends.
The recipe is highly customizable, so you can adjust the seasonings and ingredients to suit your taste preferences.

Why This Recipe Works

The key to this recipe is in the cooking technique. By cooking the pork low and slow, we're able to break down the collagen and create that tender, fall-apart texture. The bacon adds a smoky, savory flavor that complements the pork perfectly, while the coleslaw provides a refreshing contrast to the rich, meaty flavors.

The layering of flavors is also important. We start with a dry rub that adds a deep, complex flavor to the pork, then add a tangy barbecue sauce that balances out the richness of the meat. Finally, we top it all off with a crunchy, refreshing coleslaw that adds a nice textural contrast to the dish.

Another important aspect of this recipe is the resting time. After cooking the pork, we let it rest for at least 30 minutes to allow the juices to redistribute and the meat to relax. This is crucial in achieving that tender, juicy texture that we're all looking for in a great pulled pork dish.

Ingredients You’ll Need

When it comes to making pulled pork, the ingredients are just as important as the cooking technique. For this recipe, you'll need a few key ingredients, including a pork shoulder, bacon, and a variety of spices and seasonings. You'll also need some basic pantry staples, such as olive oil, salt, and pepper.

When shopping for the pork shoulder, look for a cut that's high in fat and has a good balance of meat and bone. This will help to keep the pork moist and flavorful during the cooking process. You can also use a boneless pork shoulder, but be sure to adjust the cooking time accordingly.

2 lbs (900g) pork shoulder, bone-inLook for a cut that's high in fat and has a good balance of meat and bone. This will help to keep the pork moist and flavorful during the cooking process.
6 slices of bacon, thick-cutThick-cut bacon is best for this recipe, as it will hold up well to the long cooking time and add a nice smoky flavor to the pork.
1/4 cup (60g) brown sugarBrown sugar adds a rich, caramel-like flavor to the pork, and helps to balance out the acidity of the barbecue sauce.
2 tbsp (30g) smoked paprikaSmoked paprika adds a deep, smoky flavor to the pork, and is a key ingredient in many traditional barbecue recipes.
1 tsp (5g) garlic powderGarlic powder adds a savory, slightly sweet flavor to the pork, and helps to enhance the overall flavor of the dish.
1 tsp (5g) saltSalt is essential for bringing out the natural flavors of the pork, and helps to balance out the other seasonings in the recipe.
1/2 tsp (2g) black pepperBlack pepper adds a sharp, peppery flavor to the pork, and helps to enhance the overall flavor of the dish.
1 cup (240ml) barbecue sauceLook for a high-quality barbecue sauce that's low in sugar and has a good balance of tangy and sweet flavors. You can also make your own barbecue sauce from scratch using a variety of ingredients, such as ketchup, vinegar, and spices.
2 cups (200g) shredded cabbageShredded cabbage is the base of the coleslaw, and adds a nice crunch and texture to the dish. You can also use other types of cabbage, such as green or red cabbage, or a combination of different types.
1 cup (120g) mayonnaiseMayonnaise is the base of the coleslaw dressing, and helps to bind the ingredients together and add a creamy texture to the dish.
2 tbsp (30g) apple cider vinegarApple cider vinegar adds a tangy, slightly sweet flavor to the coleslaw, and helps to balance out the richness of the mayonnaise.
1 tsp (5g) Dijon mustardDijon mustard adds a sharp, tangy flavor to the coleslaw, and helps to enhance the overall flavor of the dish.

Ingredients for Pulled Pork With Coleslaw

Equipment You’ll Need

Large heavy skillet or Dutch ovenSharp chef's knifeInstant-read thermometer Cutting boardMeasuring cups and spoonsWooden spoon or spatula

How to Make Pulled Pork With Coleslaw

1
Preheat your oven to 300°F (150°C). In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, salt, and black pepper to make the dry rub.
2
Rub the dry rub all over the pork shoulder, making sure to coat it evenly. Let the pork sit at room temperature for 30 minutes to allow the seasonings to penetrate the meat.
3
Heat a large heavy skillet or Dutch oven over medium heat. Add the bacon and cook until it's crispy, about 6-8 minutes. Remove the bacon from the skillet and set it aside on a paper towel-lined plate.
4
Add the pork shoulder to the skillet and sear it on all sides until it's browned, about 5-7 minutes per side. Remove the pork from the skillet and set it aside on a plate.
5
Add the barbecue sauce to the skillet and bring it to a simmer. Scrape up any browned bits from the bottom of the skillet and let the sauce cook for 2-3 minutes, or until it's thickened slightly.
6
Return the pork shoulder to the skillet and spoon some of the barbecue sauce over the top of it. Cover the skillet with a lid and transfer it to the preheated oven.
7
Braise the pork for 6-8 hours, or until it's tender and falls apart easily. Remove the pork from the oven and let it rest for 30 minutes to allow the juices to redistribute.
8
While the pork is resting, make the coleslaw. In a large bowl, combine the shredded cabbage, mayonnaise, apple cider vinegar, and Dijon mustard. Mix everything together until the cabbage is well coated with the dressing.
9
Shred the pork into bite-sized pieces and add it to the coleslaw. Mix everything together until the pork is well coated with the coleslaw dressing.
10
Taste the pulled pork and adjust the seasoning as needed. Serve the pulled pork on a bun, topped with the crispy bacon and a side of coleslaw.
11
Let the pulled pork rest for at least 10 minutes before serving. This will allow the juices to redistribute and the meat to relax, making it even more tender and flavorful.
12
To check for doneness, use an instant-read thermometer to check the internal temperature of the pork. It should be at least 190°F (88°C) in the thickest part of the meat.
13
Once the pork is cooked and rested, use two forks to shred it into bite-sized pieces. You can also use a stand mixer with a paddle attachment to shred the pork, if you prefer.
14
To assemble the final dish, place a generous portion of the pulled pork onto a bun, followed by a spoonful of the coleslaw and a few pieces of crispy bacon. Serve immediately and enjoy!

Expert Tips

Use a high-quality pork shoulder that's high in fat and has a good balance of meat and bone. This will help to keep the pork moist and flavorful during the cooking process.
Don't overcook the pork. It should be tender and fall-apart easily, but still have a bit of texture to it.
Let the pork rest for at least 30 minutes before serving. This will allow the juices to redistribute and the meat to relax, making it even more tender and flavorful.
Use a variety of spices and seasonings to add depth and complexity to the pork. You can also experiment with different types of barbecue sauce to find the one you like best.
Don't be afraid to get creative with the coleslaw. You can add other ingredients, such as diced onions or bell peppers, to give it more flavor and texture.
Use a high-quality mayonnaise that's low in sugar and has a good balance of tangy and sweet flavors. This will help to add a rich, creamy texture to the coleslaw.
Let the coleslaw sit at room temperature for at least 30 minutes before serving. This will allow the flavors to meld together and the cabbage to soften slightly.
Consider using a stand mixer with a paddle attachment to shred the pork. This will help to make the process easier and faster, and will also give you a more uniform texture.

Common Mistakes to Avoid

Overcooking the pork. This will make it dry and tough, rather than tender and flavorful.
Not letting the pork rest long enough. This will cause the juices to run out of the meat, making it less tender and flavorful.
Using low-quality ingredients. This will affect the flavor and texture of the final dish, making it less enjoyable to eat.
Not using enough barbecue sauce. This will make the pork dry and flavorless, rather than tender and flavorful.
Not adjusting the seasoning. This will cause the dish to be too salty or too bland, rather than perfectly balanced.
Not using a variety of spices and seasonings. This will make the dish less complex and interesting, rather than more flavorful and enjoyable.

Variations and Substitutions

Try using different types of barbecue sauce, such as Kansas City-style or Carolina-style, to give the pork a unique flavor.
Add other ingredients to the coleslaw, such as diced onions or bell peppers, to give it more flavor and texture.
Use a variety of spices and seasonings to add depth and complexity to the pork. You can also experiment with different types of wood chips or chunks to give the pork a smoky flavor.
Try using a slow cooker instead of the oven to braise the pork. This will make the process easier and more convenient, and will also give you a more tender and flavorful final product.
Consider adding other ingredients to the pork, such as diced apples or onions, to give it more flavor and texture.
Use a high-quality mayonnaise that's low in sugar and has a good balance of tangy and sweet flavors. This will help to add a rich, creamy texture to the coleslaw.
Let the coleslaw sit at room temperature for at least 30 minutes before serving. This will allow the flavors to meld together and the cabbage to soften slightly.

What to Serve With Pulled Pork With Coleslaw

This pulled pork is perfect for serving on a bun, topped with coleslaw and crispy bacon. You can also serve it with a side of baked beans, collard greens, or mac and cheese for a comforting and satisfying meal.

Consider serving the pulled pork at a barbecue or picnic, where it's sure to be a hit with your friends and family. You can also serve it at a casual dinner party or game day gathering, where it's sure to be a crowd-pleaser.

Serve the pulled pork on a bun with coleslaw and crispy baconServe the pulled pork with a side of baked beans or collard greensServe the pulled pork with a side of mac and cheese or mashed potatoesUse the pulled pork in a sandwich or wrapUse the pulled pork in a salad or as a topping for a baked potato

Make-Ahead, Storage, Freezing and Reheating

This pulled pork can be stored in the refrigerator for up to 3 days, or frozen for up to 2 months. To reheat, simply microwave the pork until it's hot and steaming, or reheat it in the oven at 300°F (150°C) for 10-15 minutes.

To freeze the pulled pork, simply place it in an airtight container or freezer bag and store it in the freezer. When you're ready to reheat, simply thaw the pork overnight in the refrigerator and reheat it as directed.

It's also a good idea to make the coleslaw ahead of time and store it in the refrigerator for up to 24 hours. This will allow the flavors to meld together and the cabbage to soften slightly, making it even more delicious and refreshing.

Consider making a large batch of pulled pork and freezing it for later use. This will make it easy to have a delicious and satisfying meal on hand, even on busy weeknights or weekends.

Frequently Asked Questions

What type of pork shoulder should I use for this recipe?

Look for a pork shoulder that's high in fat and has a good balance of meat and bone. This will help to keep the pork moist and flavorful during the cooking process.

How long should I cook the pork for?

Cook the pork for 6-8 hours, or until it's tender and falls apart easily. You can also use a slow cooker to braise the pork, which will make the process easier and more convenient.

What type of barbecue sauce should I use?

Look for a high-quality barbecue sauce that's low in sugar and has a good balance of tangy and sweet flavors. You can also make your own barbecue sauce from scratch using a variety of ingredients, such as ketchup, vinegar, and spices.

Can I make the coleslaw ahead of time?

Yes, you can make the coleslaw ahead of time and store it in the refrigerator for up to 24 hours. This will allow the flavors to meld together and the cabbage to soften slightly, making it even more delicious and refreshing.

How do I reheat the pulled pork?

To reheat the pulled pork, simply microwave it until it's hot and steaming, or reheat it in the oven at 300°F (150°C) for 10-15 minutes. You can also reheat it in a slow cooker or on the stovetop, if you prefer.

Can I freeze the pulled pork?

Yes, you can freeze the pulled pork for up to 2 months. Simply place it in an airtight container or freezer bag and store it in the freezer. When you're ready to reheat, simply thaw the pork overnight in the refrigerator and reheat it as directed.

What's the best way to serve the pulled pork?

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Simply brown the pork and cook the bacon in a skillet, then transfer everything to the slow cooker and cook on low for 8-10 hours.

The Full Recipe

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