Just a Bite – Shannon’s Carolina Style Pulled Pork and Coleslaw
Learn The Great Minnesota Recipe host Shannon Laing’s step-by-step process to making delicious Carolina pulled pork and coleslaw like grandma used to make.
This recipe is built on a vinegar base but can easily be sweetened up by replacing some of the liquid from the slow cooker with more BBQ sauce.
Ingredients
- 3 lbs pork shoulder or butt
- 1 c apple cider vinegar
- ¾ c BBQ sauce
- Salt & Ground Pepper to taste
Carolina Pulled Pork Instructions
- Place the meat in the slow cooker set on low. Note: if your cut of meat has strings binding it, leave those on for now. Pour vinegar and BBQ sauce over it and add pepper for initial seasoning. Cook on low for 10 hours.
- Remove from slow cooker and remove strings if your cut of meat had them. Remove most of the liquid from the slow cooker and set aside. If you don’t want overly greasy sandwiches, now is the time to separate fat from the liquid. Remove any large chunks of fat, roughly shred pork, and return to the slow cooker. Add enough cooking liquid and/or BBQ sauce to get the desired consistency. Heat for an additional ½ – 1 hour. Add more liquid or BBQ sauce if desired and shred meat further if you like smaller meat chunks. Add salt and pepper to taste.
- Serve on toasted buns topped with coleslaw. Make sure to have hot sauce and additional BBQ sauce on the side.
- Optional: Rub meat with your favorite pork rub the night before cooking for extra flavor.
This coleslaw is a traditional mayo-based, savory variety perfect for a side or for topping your favorite pulled meat sandwiches. It works just as well using plant-based mayonnaise, dairy-free milk, and/or non-cabbage slaw mixes so it is easily adapted for special diets. It works up in a flash and can be made up to two days ahead. Shannon recommends waiting to dress your slaw mixture until right before serving for maximum crunch.
Ingredients
- 1 c mayonnaise
- 2 T rice wine vinegar
- 2 T sugar
- 1 T celery seed
- 3/4 t celery salt
- 1/2 t onion powder
- 1/2 t garlic granules
- 1/4 t ground pepper
- 1/4 c milk, half and half, heavy cream, or non-dairy milk beverage
- 1 12 oz bag of slaw mixture or 7-8 cups chopped cabbage and carrots
- Salt to taste
Coleslaw Like Gramma Used to Make Instructions
Mix all ingredients except the milk and slaw mixture. Add milk to the dressing until is as thick or thin as you like it. Taste and adjust seasonings as desired. Dress the slaw mixture right before serving.
