What’s Cooking: Slow Roasted Pulled Pork w/Kicking Coleslaw



Slow Roasted Pulled Pork w/Kicking Coleslaw

Recipe by: Chef Lisa A. Heidelberg

Time: 6-7hrs

Serves: 10-15 servings


  • 12-14lb bone-in pork shoulder (butt)
  • 1 cup of your favorite BBQ seasoning (I like mine with a little heat and sweet)
  • 1 cup of chicken broth
  • Shredded cabbage (the cabbage in a sack is a great convenience product)
  • ½ c olive oil or vegetable oil
  • 1t house seasoning (garlic, onion & black pepper)
  • ½ c of grated Vidalia onion
  • ½ t turmeric
  • ½ t curry
  • 1t cayenne pepper
  • 1t chopped chives


  • Heat to 275 degrees. Rub seasoning all over pork butt. Get butt into a heavy bottomed baking pan. Add the broth. Then cover pan tightly with foil and let cook for several hours or until tender.
  • Add cabbage to a bowl. Take the rest of the ingredients and blend in a blender or food processor. Pour the dressing a little at a time over the cabbage. Mix with hands to check your cabbage to dressing ratio. , but you can’t take out. Finish with fresh chives if you like.

Chef’s note: You will have some amazing juice that rendered from the pork butt while it was baking. I love to skim the fat of then use this sauce to make my BBQ sauce that I serve with the pork. Sooooo yummy!!

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