Smoky Pulled Pork Shoulder with Warm Apple Slaw

Preparation

20 Mins

Cooking time

90 Mins

Serving

A low-fuss oven braise transforms an affordable cut into something that tastes like you spent all day in the kitchen — because the oven does the heavy lifting. While the pork does its thing, the slaw and apple side come together in minutes, making this a genuinely stress-free weeknight win.

Ingredients

For the pork

2 lb pork shoulder (butt), cut into 3–4 large chunks
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cumin
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper (optional)

For the braising liquid

½ cup chicken or vegetable broth
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tbsp brown sugar

For the quick BBQ glaze

¼ cup ketchup
1 tbsp brown sugar
1 tbsp apple cider vinegar
1 tsp smoked paprika

For the warm apple slaw

3 cups pre-shredded coleslaw mix
1 medium apple, cored and thinly sliced (Gala or Fuji work great)
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp honey
¼ tsp celery seed
Salt and pepper to taste

For serving

4 sandwich buns or 2 cups cooked rice

Steps

Preheat your oven to 325°F. While it heats up, pat the pork chunks dry with paper towels — this helps get a nice sear.
In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and cayenne. Rub the mixture all over every surface of the pork chunks.
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the pork chunks for 2–3 minutes per side until golden brown. Don’t rush this step — that colour means flavour.
While the pork sears, whisk together the broth, apple cider vinegar, Worcestershire sauce, and brown sugar in a small bowl or measuring cup.
Once the pork is seared, pour the braising liquid into the pot. It should come about halfway up the pork. Bring to a simmer, then cover tightly with a lid or foil and transfer to the oven.
Braise for 75–80 minutes, until the pork is fork-tender and pulls apart easily. No peeking until the 75-minute mark!
With about 15 minutes left on the pork, make your quick BBQ glaze. In a small saucepan over medium-low heat, stir together the ketchup, brown sugar, apple cider vinegar, and smoked paprika. Simmer for 3–4 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
While the glaze simmers, prepare the warm apple slaw. Heat olive oil in a large skillet over medium heat. Add the coleslaw mix and apple slices and sauté for 3–4 minutes, just until slightly softened but still with a bit of crunch. Remove from heat, drizzle with apple cider vinegar and honey, sprinkle in the celery seed, and season with salt and pepper. Toss to coat and keep warm.
When the pork is done, remove it from the oven. Transfer the chunks to a cutting board and use two forks to pull the meat apart into shreds. Discard any large pieces of fat as you go.
Return the shredded pork to the pot and stir it through the remaining braising juices. Add the BBQ glaze and stir everything together over medium heat for 2–3 minutes until the pork is glossy and well coated.
Serve the pulled pork over rice or piled onto buns, with the warm apple slaw alongside. Everything should be hot and ready at the same time — well done, you pulled it off!

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