Whole30 Slow Cooked Bbq Pulled Pork With Coleslaw

Name: Whole30 Slow Cooked Bbq Pulled Pork With Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pork shoulder; 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; For the BBQ sauce; 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; For the coleslaw; 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

Try this homemade Whole30 Slow Cooked Bbq Pulled Pork With Coleslaw recipe the whole family will love. Made with pork shoulder, kosher salt, paprika and…

This Whole30 Slow Cooked Bbq Pulled Pork With Coleslaw relies on simple, everyday ingredients such as for the pork shoulder, kosher salt, paprika and ground black pepper. It comes together quickly and makes 4 servings, at about 1327 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

For the pork shoulder
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
For the BBQ sauce
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
For the coleslaw
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
For the Whole30 mayo
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

1
To make the pulled pork: In a medium bowl, whisk together all the spices. Set aside.
2
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.
3
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 1/2 - 3 hours or until the pork is tender and easily shreds with a fork. Remove from the oven and turn on the broiler.
4
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.
5
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.
6
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 1/4 cup. Taste and season with salt. Refrigerate until ready to serve.
7
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.
8
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.

1327

kcal

Calories

103

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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Frequently Asked Questions

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

You need 40 ingredients. The key ingredients include: For the pork shoulder, 2 tablespoons kosher salt, 2 tablespoons paprika, 1 tablespoon ground black pepper, and more.

Yes, Whole30 Slow Cooked Bbq Pulled Pork With Coleslaw 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.

Quick Info

Servings
4 servings
Calories
1327 kcal
Category
Salads

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