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If you’re craving comfort food with a twist, this pulled pork and dairy free coleslaw recipe brings major flavor without the dairy. The pork is seasoned and slow-roasted until tender, then paired with a crisp, vibrant coleslaw that’s creamy without any dairy. The tangy BBQ sauce and refreshing crunch of the slaw balance perfectly. Whether you’re hosting a backyard gathering or meal prepping for the week, this easy combo is sure to satisfy both meat-lovers and plant-based eaters alike.
Pulled pork and dairy free coleslaw is a bold and satisfying combo with tender, seasoned pork and crisp, creamy slaw that’s completely dairy free.
More gluten free recipes to try include gluten free vegan broccoli pasta salad, Indian samosas (so crispy!) and gluten free lemon bars.
Why You’ll Love It
Full of flavor: The pork is spiced, slow-roasted and tossed in a rich, tangy BBQ sauce.
Dairy-free option: The coleslaw is creamy without using any dairy products.
Great for gatherings: Perfect for parties, meal prep or feeding a crowd.
Balanced textures: Juicy pork and crunchy slaw are a winning combo.
Naturally gluten-free: Easy to serve to those with dietary restrictions.
Pulled Pork with No-Dairy Coleslaw Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Pork shoulder: The perfect cut for slow roasting and shredding.
Spices: Chili powder, cayenne, garlic powder, and paprika add smoky, spicy flavor.
Onions and garlic: Create a rich base for the pork and BBQ sauce.
Ketchup and tomato sauce: Form the tangy, tomato-based BBQ sauce.
Apple cider vinegar: Adds acidity and depth to the sauce and slaw.
Brown sugar and orange juice: Sweeten and balance the sauce.
Worcestershire sauce: Adds savory umami richness.
Red pepper flakes and black pepper: Provide subtle heat and spice.
Butter lettuce: Acts as a fresh and crisp base for serving.
Green and red cabbage: Bring crunch and color to the coleslaw.
Carrots, red onion and radish: Add flavor, texture and brightness.
White vinegar and coconut milk: Make the slaw creamy, tangy and dairy free.
Caraway seeds and cracked peppercorn: Add a punchy, herby finish.
How to Make Pulled Pork and Coleslaw
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Season the pork: Rub the spice mixture on all sides, then refrigerate.
Roast the pork: Place in a Dutch oven over onions and garlic, then roast.
Make the coleslaw: Combine slaw ingredients and refrigerate.
Prepare the sauce: Blend onions and garlic, then cook with sauce ingredients.
Shred and finish: Mix the pork with the sauce and serve over butter lettuce.
Substitutions and Variations
Make it spicier: Add more cayenne or a chopped jalapeño to the sauce.
Use another cut: Pork loin can work, though it will be leaner.
Try a creamy slaw dressing: Use vegan mayo instead of coconut milk.
Serve on buns: Skip the lettuce and pile it into gluten-free sandwich rolls.
Serving Suggestions
With veggies: Pair it with cowboy caviar or panzanella salad.
With carbs: Enjoy sweet potato wedges, rice, polenta fries, or a Caprese pasta salad.
How to Store Pulled Pork and Dairy Free Slaw
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 to 4 days. Keep the pulled pork in one container and the slaw in another.
Freeze: You can freeze the pulled pork in an airtight container for up to 3 months. I don’t recommend freezing the coleslaw.
Thaw: Defrost the pulled pork in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove or in the microwave.
Top Tips
Marinate ahead: Letting the pork sit overnight enhances the flavor.
Rest the pork: Always let it rest before shredding to keep it juicy.
Use gloves: Shredding hot pork by hand is easier and safer with gloves.
Pulled Pork with Dairy Free Coleslaw FAQs
Yes, cook on low for about 8 hours until it’s easy to shred.
You can, but it’s best served the same day to keep it crisp.
Gluten Free Pulled Pork & Dairy Free Coleslaw Recipe
Pulled Pork and Dairy Free Coleslaw
Equipment
- Dutch Oven or Large Heavy Pot
- Food Processor or Blender
Ingredients
For the Pulled Pork
- 4 Pounds pork shoulder, also called Boston butt
- ½ Tablespoon chili powder
- 1 Teaspoon salt
- ½ Teaspoon cayenne pepper
- ½ Tablespoon garlic powder
- 1 Teaspoon peppercorns, cracked
- 4 yellow onions, cut into quarters
- 10 Cloves garlic
- 1 Cup Ketchup
- ¼ Cup tomato sauce
- ½ Cup apple cider vinegar
- ½ Cup dark brown sugar
- ¼ Cup orange juice
- 2 Tablespoons Worcestershire sauce
- ½ Teaspoon red pepper flakes
- ½ Teaspoon black pepper
- 1 Teaspoon ground paprika
For the Coleslaw
- ½ Cup green cabbage, thinly shredded
- ½ Cup red cabbage , thinly shredded
- ¼ Cup carrots, matchstick-cut
- ½ red onion, minced
- ¼ Cup radish, minced
- 1 Tablespoon apple cider vinegar
- 2 Tablespoon white vinegar
- 1 Teaspoon caraway seeds
- 1 Teaspoon peppercorns, cracked
- 1 Tablespoon coconut milk, unsweetened
To Serve
- 1 Head butter lettuce
Instructions
Prepare the Pulled Pork
- In a small bowl, combine chili powder, salt, cayenne pepper, garlic powder, and cracked peppercorns. Rub all sides of the pork butt with seasoning and wrap in plastic wrap. Refrigerate 3 hours, or overnight.
- Preheat the oven to 300 degrees F. Add sliced onions and garlic cloves to a dutch oven and place pork on top. Roast in the oven for 5 hours.
Prepare the Coleslaw
- Add coleslaw ingredients to a medium mixing bowl and stir to combine.
- Cover and place into the fridge while the pork cooks (5 hours) The red cabbage can tint the coleslaw pink by the next day, this won't affect the taste. Because of this, this coleslaw is best served the same day.
Make the Sauce
- Remove the pork from the Dutch oven and let rest on a cutting board. Add ½ of the onions and garlic cloves to a food processor or blender and puree until smooth.
- Add onion/garlic mix back to the Dutch oven and place over medium heat.
- Combine ketchup, tomato sauce, apple cider vinegar, sugar, orange juice, Worcestershire sauce, black pepper, and paprika in the Dutch oven.
- Whisk to combine then increase heat to medium high. Once bubbling, lower heat to a simmer and cook for 10 minutes.
Shred the Pork and Assemble the Dish
- Shred the pork and add to the Dutch oven with gluten free BBQ sauce.
- Serve the pulled pork over butter lettuce leaves with the coleslaw on the side.
Notes
Rest the pork: Always let it rest before shredding to keep it juicy.
Use gloves: Shredding hot pork by hand is easier and safer with gloves.
Nutrition
Pulled pork and dairy free coleslaw is the kind of meal that brings comfort and bold flavor to the table without feeling heavy. The slow-roasted pork is rich and juicy, while the crisp slaw cuts through with freshness and tang. Whether you’re planning a summer cookout, prepping meals ahead or just feeding hungry guests, this recipe is sure to impress. Serve the pulled pork and dairy free vegan coleslaw with your favorite sides or pile it into lettuce wraps for a lighter take on a BBQ classic.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I’m so glad I found this recipe! I really enjoyed wating this yesterday and I’ll make this again and again for sure! New fave!
This recipe has become an instant favorite in our household. I can’t wait to make it again!
I need to try these lettuce wraps. Buns are too filling for me.