Pulled Pork With Crispy Slaw Recipe

Name: Pulled Pork With Crispy Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds blade pork roast boneless; 1 1/2 tablespoons kosher salt; 1 tablespoon black pepper fresh cracked; 2 tablespoons poultry Paul Prudhomme, Magic Seasoning; 2 3/4 cups smoky barbecue sauce; 1/4 cup maple syrup; 4 ounces sugar granulated; 3/4 cup seasoned rice vinegar; 3 cups mayonnaise; 1 tablespoon celery seed; 1/4 cup capers; 1 1/2 tablespoons garlic finely chopped; 1 head napa cabbage shredded; 1 head savoy cabbage shredded; 1 cup carrots julienne

Servings: persons

4 pounds blade pork roast boneless
1 1/2 tablespoons kosher salt
1 tablespoon black pepper fresh cracked
2 tablespoons poultry Paul Prudhomme, Magic Seasoning
2 3/4 cups smoky barbecue sauce
1/4 cup maple syrup
4 ounces sugar granulated
3/4 cup seasoned rice vinegar
3 cups mayonnaise
1 tablespoon celery seed
1/4 cup capers
1 1/2 tablespoons garlic finely chopped
1 head napa cabbage shredded
1 head savoy cabbage shredded
1 cup carrots julienne

1
1. Preheat convection oven to 300u00b0F with fan on high speed.
2
2. Rub pork with salt, pepper and seasoning blend.
3
3. Place pork in roasting pan with one inch water in bottom. Tent pan with foil. Bake approximately 2 3/4 hours or until internal temperature reaches 155u00b0F.
4
4. Allow pork to cool to 80u00b0F. Break up pork and shred by pulling apart. Add sauce to pork.
5
1. In a non-reactive container, whisk sugar and vinegar until sugar is completely dissolved.
6
2. Add mayonnaise, celery seed, capers and garlic; whisk until blended.
7
3. In a large bowl, combine cabbages and carrots. Add dressing and lightly toss.
8
4. Serve within 1 hour while cabbage retains its crisp texture.
9
1. For each serving, heat 9-oz. pork mixture until steaming.
10
2. Place mixture on toasted sesame seed bun.
11
3. If desired, top with leek, julienne-cut, cornmeal-battered and deep-fried.
12
4. Serve with a small bowl of slaw.

2513

kcal

Calories

199

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 pounds blade pork roast boneless, 1 1/2 tablespoons kosher salt, 1 tablespoon black pepper fresh cracked, 2 tablespoons poultry Paul Prudhomme, Magic Seasoning, and more.

Yes, Pulled Pork With Crispy Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pulled Pork With Crispy Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions