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Pulled Pork with Coleslaw

Pulled Pork with Cole Slaw

This recipe is a base for several different dinner options. Make it a sandwich, a platter, or a bowl- it's yummy any of the ways you do it. The beauty of a pork roast is that it can be cooked in advance and used for a quick weeknight win!
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Total Time 3 hours 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 3-4 lb pork shoulder, boneless (picnic roast)
  • Salt and pepper to taste
  • 2 tsp chili powder
  • 2 tsp paprika
  • 1 tsp cumin
  • 2 tsp garlic powder
  • 16 oz bag coleslaw
  • ¾ cup mayo
  • 1-2 tsp spicy brown mustard or Dijon
  • 4 tsp apple cider vinegar
  • Salt and pepper to taste
  • BBQ sauce of your choice
  • *See notes for optional serving ideas. May need potatoes, fries, chips, buns, pickles, or mac & cheese*

Equipment

  • 1 Instant Pot or Slow Cooker

Method
 

  1. In your instant pot, add about ½ cup water to bottom and the pork shoulder, seasoned with salt, pepper, chili powder, paprika, cumin, and garlic powder. Pressure cook on high for 3 hours, or until tender enough to shred. (If using a slow cooker, cook on high 4 hours or until tender). Shred pork.
    2. This can be done ahead of time and stored until ready to make meal.
    Optionally, but for added flavor, put the shredded pork on a sheet pan and place under the broiler until edges of meat begin to caramelize, and then remove.
  2. For the coleslaw: In a bowl, mix mayo, mustard, vinegar, salt and pepper and whisk until combined. Stir in bag of coleslaw and chill.

Notes

You can use this recipe as a base for several dinners:
  1.  A bowl with a base of roasted potatoes and BBQ sauce drizzled over top, topped with pickles and pickled onions.
  2. Plate the pork and slaw up with fries on the side.
  3. Make a pulled pork sandwich by piling the pork and slaw on a bun with BBQ sauce and pickles and chips or mac & cheese on the side.