Pulled pork with apple carrot slaw on twothirtyate.com

Pulled pork is one of my favorite things to make in my slow cooker. Years ago I used to make it on the stove. I’d carefully rub seasoning on it, sear the outside, and then roast it in the oven for several hours. It was delicious, but I always had to work really hard to pull it, which was never any fun and really barely made the dish worth it.

Slab of pork

Making pulled pork in the slow cooker is pretty much the opposite experience. I no longer bother to sear the outside, though I suppose you could. I also don’t have to work nearly as hard, or really at all, to pull the pork. After a handful of hours in the slow cooker the meat easily falls off the bone with a few pokes from a fork. It’s also easy to make a lot of it at once to feed a crowd without it taking much longer.

Sliced apples

When coming up with this combination, I adjusted the steak marinade I’d raved about previously to use as the pulled pork seasoning. Less oil accommodates for the fact that the pork is a little fatty on its own. The slaw adds a bit of acid while also adding some much needed crunch. I used multigrain hamburger buns for my pulled pork sandwiches, but you could use brioche or your favorite roll.

pulled pork with carrot apple slaw
printer-friendly recipe
makes 6 servings

pulled pork:
2-3 pounds pork butt
1/3 cup soy sauce
1/4 cup olive oil
1/4 cup Worcestershire sauce
2 tablespoons lemon juice
1 tablespoons dried basil
1 tablespoon onion powder
1 1/2 tablespoons dried parsley flakes
1 1/2 teaspoons crushed red pepper flakes
3 cloves garlic, minced

1 granny smith apple
2 small carrots
2 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1/2 teaspoon sriracha

Trim the pork shoulder of any excess fat. Place the shoulder in the slow cooker. Whisk together the remaining pulled pork ingredients and pour them over the pork. Cover and cook for 4-5 hours on high or 8 hours on low. When it has finished cooking, use two forks to pull the meat into shreds. Discard any large chunks of fat or bones you may come across.

To make the slaw, julienne the apple and carrots or use a mandolin to slice them and use a knife to cut them into matchsticks. Cut the apple first and toss it in a bowl with the lemon juice and enough water to cover the apple. This will keep it from turning brown. When you have finished cutting the carrot, drain the apple slices and add the carrot to the bowl. Toss them with the soy sauce, rice vinegar, sesame oil and sriracha. Serve a generous helping on top of the pulled pork on your favorite roll.


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in dinner, pork, slow-cooker and tagged , , , , , . Bookmark the permalink.

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