Having worked in the barbecue industry for over 30 years, I  believe any cabbage slaw should be a part of your pulled pork sandwich. It just adds another layer of flavor and great texture to the sandwich.

I served a Fennel Slaw with Fresh Dill alongside my Slow-Cooked Pulled Pork sandwiches. If you’d like that recipe, click the link at the bottom of this post.

My Chipotle and Cola Crock-Pot Pulled Pork recipe is super delicious and easy to make. For that recipe, click on the link at the bottom of this post. This time I’m making my Slow-Cooked Pulled Pork, using my Dutch oven. I’m using a bone-in pork shoulder, better known as a pork butt.

I always seem to have enough pulled pork left over for a second day. I love to use the hot pulled pork topped over a cold, crisp salad.

This time, I’m making an easy wet rub that can be done in the food processor. The great thing is you can make this wet rub in advance.

 

Prep Time: 10 minutes
Inactive Prep Time 24  hours (at least overnight)
Cook Time: 4 hours 40 minutes
Total Time: 1 day, 4 hours, and 50 minutes
Yields: 6 servings
Equipment: 1 (6-quart) Dutch oven, 1 (10-cup) food processor, chef’s knife, cutting board, 1 rimmed baking sheet pan, meat-safe cutting board

Ingredients for the Slow-Cooked Pulled Pork:
1 (4 to 5-pound) bone-in pork shoulder (pork butt)

3 large onions, quartered, 1 onion for the wet rub
4 cloves of garlic, roughly chopped
2 tablespoons of Champagne white wine vinegar (substitute white vinegar)
1/4 cup light brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon ground mustard
2 tablespoons Kosher salt
1 teaspoon of black pepper, freshly-ground
1 tablespoon dried oregano
1 tablespoon paprika
2 tablespoons of onion powder
2 tablespoons of garlic powder
2 Chipotle peppers, seeded and roughly chopped
2 teaspoons of the adobo sauce (from the can of chipotle peppers)
1/4 cup of water
1/2 cup chicken stock, unsalted
1 cup of Sweet Baby Rays BBQ sauce (substitute homemade barbecue sauce)

6 Freshly-baked Ciabatta rolls
Ganishes:
Fennel Slaw with Fresh Dill
Fast Homemade Pickles
Pickled Red Onions

Instructions for the Wet Rub:
Place all of the above ingredients into a food processor. Process until all the ingredients are combined. Place the pork butt (pork shoulder) on a sheet pan. Using a paring knife, score the pork butt. Pour the wet rub over the pork, using your hands, and massage the wet rub all over the pork, even in all of its crevices. Wrap tightly in plastic wrap and refrigerate for 24 hours (or at a minimum, overnight).

Instructions for the Slow-Cooked Pulled Pork:
Preheat oven to 350°F.
Place the quartered onions in the bottom of the Dutch oven.  Place the pork butt, fat side up, resting on top of the onions, and pour in the chicken broth. Place the lid on and transfer the pot to the oven. Cook for approximately 4-4 1/2 hours, or until pork is tender. When you remove the pork from the pot, it should be fall-apart tender and fall off the bone.

Place the pork onto a sheet pan. Over medium-high heat, bring the liquid in the pot to a boil, lower the heat to a simmer, and reduce the cooking liquid by half. This should take about 10 minutes. While the liquid is reducing, remove the bone(s) and the fat cap. Use two forks to shred the pork. Return the pulled pork to the pot. Add the barbecue sauce. Using a pair of tongs, toss to combine. Turn the heat down to the lowest setting, and cover to keep warm until ready to serve.

To Serve:
Butter and grill Ciabatta rolls. Top with my Fast Homemade Garlic Dill Pickles, Picked Red Onions, and a side of my Fennel Slaw With Fresh Dill, or make your favorite salad and top it with delicious Slow-Cooked Pulled Pork.

There you have it, my Slow-Cooked Pulled Pork.

Note:
1) The Kcal count for this recipe is only for the Slow-Cooked Pulled Pork.

2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2014/04/01/my-recipe-for-fast-homemade-pickles/

https://lindalouhamel.com/2014/04/14/my-fennel-slaw-with-fresh-dill/

https://lindalouhamel.com/2015/01/06/chipotle-cola-crock-pot-pulled-pork/

https://lindalouhamel.com/2024/11/15/pickled-red-onions/