Pulled Pork with Spicy Coleslaw

Name: Pulled Pork with Spicy Coleslaw
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 6
Cuisine: American
Ingredients: Oil, for greasing; 2 kg Pork shoulder; 1 tbsp Chilli flakes; 1 tbsp Whole grain mustard; Salt and freshly ground black pepper; 200 ml White wine vinegar; 250 ml Cider; 3 Onions, finely sliced; 6 cloves Garlic cloves, sliced; ½ head White cabbage, finely chopped; 2 Carrots, grated; 2 Red onions, finely sliced; 1 Red chilli, seeds removed, finely chopped; 175 g Mayonnaise; 1 Lime juice; 1 tbsp Soy sauce; Soft white bread rolls; Ready-made barbecue sauce

Recipe GLPR45a4c6c666acf8

American

Main Course

270 min

938 cal

Servings: 6

Oven

SNAP eligible

Tender, slow-roasted pork shoulder seasoned with chilli flakes and mustard, shredded into succulent pulled pork and paired with a vibrant, zesty coleslaw made from fresh cabbage, carrots, and red onions dressed in a spicy lime-infused mayo sauce.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

Oil, for greasing

2 kg Pork shoulder

1 tbsp Chilli flakes

1 tbsp Whole grain mustard

Salt and freshly ground black pepper

200 ml White wine vinegar

250 ml Cider

3 Onions, finely sliced

6 cloves Garlic cloves, sliced

½ head White cabbage, finely chopped

2 Carrots, grated

2 Red onions, finely sliced

1 Red chilli, seeds removed, finely chopped

175 g Mayonnaise

1 Lime juice

1 tbsp Soy sauce

Soft white bread rolls

Ready-made barbecue sauce

Directions

Preheat your oven to 170°C (150°C fan-forced).
Lightly oil a large baking tray. Place the pork shoulder on the tray.
In a small bowl, combine the chilli flakes, whole grain mustard, salt, and black pepper. Rub this mixture evenly all over the pork shoulder.
Pour the white wine vinegar and cider around the pork. Scatter the finely sliced onions and garlic cloves over and around the meat.
Cover the tray tightly with baking paper, then wrap the entire tray with foil to create a sealed packet. Roast for 3 hours.
Carefully remove the foil and baking paper. Return the pork to the oven uncovered and roast for a further 1 hour until the meat is very tender and easily shreds.
Remove the pork from the oven and let it cool slightly. Using two forks, shred the meat into small, bite-sized pieces, discarding any bones or tough connective tissue.
For the coleslaw, combine the chopped white cabbage, grated carrots, sliced red onions, and finely chopped red chilli in a large mixing bowl.
In a separate small bowl, whisk together the mayonnaise, lime juice, and soy sauce until smooth and well combined. Pour this dressing over the coleslaw and toss thoroughly until all vegetables are well coated.
To serve, arrange the pulled pork on serving plates alongside generous portions of the spicy coleslaw. Serve with soft white bread rolls and barbecue sauce on the side for guests to customize to their taste.

Comments

Grocery List Plus Editorial Staff4

This is a solid, honest pulled pork recipe that delivers real value for a Charlotte household. Ingredients are entirely available at Harris Teeter, Food Lion, Kroger, and Walmart—no special trips needed. At roughly $2.50 to $3.00 per serving, the pork shoulder (typically $2–3 per pound on sale) is the cost driver, but that's reasonable for a six-serving dish. The 270-minute total is accurate: this is a 4+ hour slow-cook, and while active prep is only 20 minutes, the recipe doesn't pretend to be quick. Leftovers reheat beautifully, and it's an ideal low-attention weeknight feed for a family, though ideally planned ahead. The one minor miss is that soy sauce in a pulled pork rub feels slightly off-region—Carolina pulled pork typically relies on vinegar and mustard, and the soy addition doesn't add enough flavor complexity to justify its place in an already-flavored dish.