Oven Roasted Pulled Pork with Coleslaw

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The weather finally broke the other day after a long, wet and chilly winter, so I planned to celebrate with a large hunk of meat and my smoker.  Unfortunately, as it often does, life had other plans for me.  I no longer had a free day ahead of me to tend to my meat and smoker, so I needed a new plan.  I had already put the dry rub on my pork the night before and promised my family pulled pork sandwiches for dinner so I decided to roast the pork in the oven, low and slow.  I knew the end product would be missing the signature smoky flavor, but the pork would still be tender, juicy and delicious and require way less babysitting on my part.  I was right – the pork was excellent.  The next time life gets in the way of your original plans or you just don’t have a smoker, give this recipe a try!

Dry Rub Pork Shoulder

Use my simple dry rub to season the pork perfectly. Rub and refrigerate overnight.

 

Oven Roasted Pork Shoulder

Clearly wasn’t able to resist tasting before taking a picture…

Oven Roasted Pork Shoulder

Oven Roasted Pork Shoulder

 

Easy Oven Roasted Pulled Pork with Coleslaw

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6 – 8
  • Difficulty: medium
  • Recipe type: Appetizer, Entree

Ingredients:

  • 4 tbsp. paprika
  • 1 tbsp. ground cumin
  • 1 tbsp. brown sugar
  • 2 tbsp. granulated sugar
  • 1 tbsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 7 – 9 pound bone-in pork shoulder or butt, rinsed and patted dry
  • 1 cup BBQ sauce (homemade or your favorite. I was pressed for time so I used Sweet Baby Rays – one of my favorite bottled sauces)
  • 1 head of green cabbage, shredded
  • 2 carrots, shredded
  • 1/4 cup mayonnaise
  • 1 1/2 tbsp. white vinegar
  • 2 tbsp. granulated sugar
  • 1/2 tsp. celery salt
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 tbsp. apple cider vinegar
  • Buns (I use Ciabatta, that I lightly toast)

Directions:

  1. Place first eight ingredients into a small bowl and mix well to combine. Remove 1 tbsp. of the spice mixture and set aside for use later.
  2. Carefully make several incisions into the fat of the pork to score it, being careful not to cut all the way through to the meat.
  3. Rub pork all over with the remaining spice mixture. Place pork in a roasting pan, cover with plastic wrap and refrigerate for at least 8 hours.
  4. Remove pork from the refrigerator 30 minutes before you’re ready to put it in the oven.
  5. Pre-heat oven to 275 degrees.
  6. Remove plastic wrap and roast pork for 7 1/2 – 8 hours, until very tender.
  7. Meanwhile, toss cabbage and carrots together. Refrigerate in an airtight container until ready to use, up to two days.
  8. In a medium bowl, whisk together white vinegar, sugar, celery salt, salt and pepper. Cover and refrigerate until ready to use, up to two days.
  9. Remove pork from oven and let rest, loosely covered with foil for 15 minutes. Reserve about 1/2 cup of the juices from the pan. The juices can be refrigerated for up to two days.
  10. Using forks or your hands, shred the pork. Pork can be refrigerated, covered, for up to two days.
  11. When ready to assemble sandwiches, place a large pan over medium-high heat. When the pan is hot, add the pork, reserved spice mixture and reserved pan juices. Cook for 4 – 5 minutes until warmed throughout.
  12. Add barbeque sauce and apple cider vinegar. Cook for 2 – 3 more minutes, stirring often.
  13. Mix mayonnaise mixture with cabbage and carrots.
  14. Place pork on buns and top with coleslaw, if desired. Serve immediately.

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Comments: 2

  1. Maria April 20, 2017 at 7:17 am Reply

    Fantastic! My go to recipe for pork shoulder and pork butt! The bark is amazing. Thank you for sharing.

    • dave April 20, 2017 at 4:03 pm Reply

      Awesome! So glad you like it! Thank you for taking the time to say so!

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