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May 4, 2008

Pulled Pork with Barbeque Sauce, Slaw and Oven Fries

Pulled Pork with Barbeque Sauce, Slaw and Oven Fries

Barbeque doesn't have to be hard...There I said it. You can have your secret ingredients, you can claim that only smoking it makes it good, you can grill it, you can bake it, you can even slap that sucker in a crock-pot and while each might have its charms, they all end up being charming and delicious in and of themselves. Add in some oven fries and a little slaw and you've got an easy meal that will have you looking forward to those summer days right around the corner.

This version falls into the oven or crock-pot category. You simply roast the pork with a little olive oil, black pepper and sea salt and then shred, top with some barbeque sauce and slaw, while pairing it with some oven fries and you've got a fabulous barbeque dinner that will win you raves. The most important thing to remember is that this is extremely easy too and that's always good, especially on a week night when dinner can be hectic.

Pulled Pork

What You'll Need for the entire Meal:
A pork roast (Note: Butt, shoulder or whatever cut you prefer.)
Buns (Note: Hotdog or hamburger buns either would work. I normally buy the whole grain type if I do a bun at all, which I usually don't, but I couldn't find them this go around.)
Barbeque sauce (Note: I use my homemade sauce, but you can use the bottled stuff if you prefer. I'll even give you a pass on the high fructose corn syrup lecture just this once. ;oP)
Slaw (See recipe below)
Oven fries (See recipe below)

What You'll Need for the Slaw:
2 cups of cabbage, shredded (Note: You can use green cabbage, red cabbage or a mix of both.)
1 cup of carrots, shredded
(Note: If you want to just buy a bag of pre-shredded cabbage or broccoli slaw mix feel free. I like to do it myself since it's a bit fresher, but either method will work.)
1/4 cup plus 2 tablespoons of apple cider (Note: If it seems a bit thick add a bit more vinegar a tablespoon at a time to thin it out.)
1/4 cup of light mayonnaise
1-2 tablespoons of organic cane sugar or honey (Note: If you like slaw sweeter go with more, if you like it less so go with less.)
1 teaspoon of celery seed (optional)

What You'll Need for the Oven Fries per Person:
1 potato, cut into shoestring pieces
Extra virgin olive oil
A pinch of sea salt
Black pepper

First you need to get the roast started. You can do this one of two ways. You can put the roast in a crock pot with about an inch of water, drizzled with a little olive oil and sprinkled with some sea salt and freshly ground black pepper. Set the crock pot on high and cook for 5-6 hours until the roast falls apart and/or you can shred it with a fork.

The other way to do this is to cook the roast covered in the in oven low and slow. Preheat oven to 300 F. Place the pork roast in a dish (choose one that has a lid) and drizzle the roast with extra virgin olive oil and sprinkle with sea salt and freshly ground black pepper. Cover the dish with the lid or foil if you don't have a bakeable covered dish and bake for 3-4 hours depending on the size of the roast. You'll know it's done when you can take a fork and it will start to shred like this:

Pork Pre-Pulling

Once cooked let the roast sit for 10-15 minutes and then shred with a couple of forks.

After the pork is shredded you can eat it however you like. I sometimes eat it without a bun, and in fact usually eat it that way, but occasionally I do use buns. Usually it's a layering system bun, then shredded pork, then barbeque sauce.

Pulled Pork with Barbeque Sauce

Once you have the barbeque sauce in place top it with slaw and serve.

Pulled Pork with Barbeque Sauce and Slaw

While the roast is cooking make your slaw. Slaw is a simple dish, cabbage or other vegetable of your choice, a little mayo, some vinegar and a little sugar or honey. You don't need a lot of any of these. The key to a good slaw is that it's not swimming in sauce. It should be slightly coated, but you don't want a lot of extra sauce. The taste of the cabbage/salad should be accentuated, not covered up. Slaw also needs a bit of time to marinate for an hour or so before serving.

In a large bowl toss together cabbage and carrots until mixed or dump the premixed cabbage or broccoli mixture. In a separate bowl mix together mayo, vinegar and sugar until smooth. Pour the mayo mixture over the cabbage and toss to coat. Store in the fridge covered until ready to use.

Preheat oven to 425 F. Thirty minutes before you're ready to eat start your oven fries. Rinse the potatoes and cut them into shoestring pieces. Toss the cut potatoes with a drizzle of olive oil and sprinkle with sea salt and black pepper and place on a baking tray. Bake for 15-20 minutes or until potatoes are done through an are slightly crispy.

Notes: If you want a different take on slaw then why not try some Wasabi Slaw? You could use sweet potatoes or purple potatoes instead of regular potatoes to switch things up on the oven fries. You could also use other seasonings on the fries. Seasoned salt is good, or Old Bay Seasoning is also a good addition.

Posted by Dianne at May 4, 2008 12:34 PM

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Dear Dianne,
I just wanted to tell you how much I love your recipes and stories. Your photos are so helpful and your dishes look so appealing.
Most Sincerely,
Noelle Markus

Posted by: Noelle Markus at May 4, 2008 8:10 PM

Thanks Noelle. I'm glad you enjoy my blog. It's a labor of love and I really enjoy creating and sharing. :o)

Posted by: Dianne at May 4, 2008 9:18 PM

Just discovered your site while looking around for others that have done pulled pork. I just smoked some in my weber and finished them in the oven and had a great time. They came out smoky tender. I really like your site and the pictures.

If you have a minute would love for you to come take a look and give me your opinion. http://cookingquest.wordpress.com

Really appreciate it... I will be back!

Posted by: Joe at August 18, 2008 9:42 PM

Thanks Joe! Your bbq sounds fabulous! I've always wanted to play around with a smoker. I really need to get one of those one day! :o)

Posted by: Dianne at August 19, 2008 12:56 PM

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