Pulled Pork with Tart Apple Slaw

I have a sneaking suspicion that Paula Deen is the second coming of Christ. Think what you will, but the woman simply can’t be of the human world. Anyone with that much buttery, ooey gooey, just-add-cream- power is certainly divine.

Tell me I’m not the only one who has come to this realization.

And then tell me that I’m not the only one who’s trying to model her life after that silver-haired friend to chocolate. Because that’s the path I’ve headed down and Lord knows it’s too late to turn back. Not without a nearly alarming cholesterol level, anyway.

When I cook like Miss Paula I laugh in that deep, belly-rumbling way. I sweet talk the ingredients. I say a polite ‘yes, please, and thank you’ to butter. Beg sugar’s pardon. I tell stories about Bobby and Jamie when they were kids. Then I remember that I don’t have kids.

Someone should really be capping the amount of Food Network that I watch.

With this recipe, I’m paying homage to her southern sensibility. Sweet, smoky pulled pork, so tender and juicy that it just about melts on your tongue. A mound of crisp, tart apple slaw. A fluffy kaiser roll to soak up every last saucy drop. A sandwich that must be eaten with a bib, two napkins, sauce-dripping fingers, and a wide, uncontained smile.

Slow Cooked Pulled Pork

  • 1/2 medium onion, sliced
  • 1 lb pork- preferably Boston butt, pork shoulder, or even pork sirloin
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup packed brown sugar
  • 1/4 cup tomato paste
  • 1¬† tsp soy sauce
  • 2 TBSP dijon mustard
  • 2 cloves garlic, minced
  • 3/4 tsp salt
  • 1 tsp pepper
  • pinch cayenne pepper
  1. Scatter the sliced onion in the base of a slow cooker. Lay the pork on top of the onion.
  2. In a bowl, whisk to combine all remaining ingredients. Pour evenly over the pork. Cover and cook on low for 8 hours. Shred the meat by using two forks and pulling against the grain.

Tart Apple Coleslaw

adapted from Emeril Lagasse

(makes about 5 cups)

  • 3/4 cup mayonnaise
  • 2 TBSP Dijon mustard
  • 1/4 cup packed light brown sugar
  • 1/4 cup apple cider vinegar
  • 4 teaspoons celery seeds
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne
  • 4 cups shredded green cabbage (about 1/2 head cabbage)
  • 2 large carrots, peeled and shredded
  • 1/2 cup grated Granny Smith apple
  1. Combine first 8 ingredients in a bowl, stirring to dissolve the sugar. Set aside.
  2. Combine the cabbage, carrots, and apple in a large bowl. Stir in the sauce mixture, tossing to combine. Chill for 30 minutes to allow the flavors to blend.

Comments

  1. says

    That pulled pork looks so delicious and juicy. Without that a bit depressing looking bun that food looks so colourful and reminds me of summer colors. :)

  2. says

    I love me some Paula. The husband and I have been planning a trip to Savannah so that I can go to her restaurant and MAYBE catch a glimpse of her :) I just want a bowl of that slaw

  3. says

    this sort of thing normally wouldn’t even register in my brain as necessary but reading your post and seeing your pics made me HUNGRY.

    I
    just
    can’t..um

    seem to find

    my
    BIB

    sigh.

    my husband cannot eat pork…any other substitues that will work just as well? or close?

    I’d love to surprise the boys next week with something like that!

    Dang. Lunch is like hours away now.

    • says

      Hi Kelly! Yes, I meant 1 lb of pork. It won’t end up to a very big mound of shredded pork on your bun, but in terms of moderation, I think that 1/4 lb of pork per person is best. The recipe, for me, usually makes four servings. Thanks for asking! Happy Halloween!

  4. says

    Update: I went to the butcher today and no pork roast could be found so I settled for a beef roast and got slow cookin’. This was AMAZING! I thickened the sauce at the end of cooking time with a simple cornstarch/water blend. Instead of pulled beef sandwiches I sliced thin layers of beef and topped it with the sauce. Served with mashed potatoes, glazed baby carrots and a side salad. It was phenomenal and a keeper recipe for this family! Thanks again for sharing :)

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