Pulled Pork and Dairy Free Coleslaw
This pulled pork and dairy free coleslaw recipe is a must for your next cookout or meal prep session. The pork is melt-in-your-mouth tender, while the crisp slaw adds contrast and freshness. Serve on lettuce wraps or buns for a simple, satisfying meal.
Servings: 12
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
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.
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
Calories: 457kcal | Carbohydrates: 23g | Protein: 28g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 107mg | Sodium: 490mg | Potassium: 292mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1425IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 1mg
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