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Robin Ward

Simplest Pulled Pork with Vinegar Slaw + A Delicious Molasses BBQ Sauce

Succulent, slow-roasted boneless pork shoulder, shredded and topped with a tangy vinegar slaw and an incredibly delicious BBQ sauce. Choose between a soft bun or a bed of fluffy rice for a delicious and versatile meal.
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Servings: 6
Course: #mainmeal, dinner, lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the pork:
  • One 3 lb. (1.4kg) boneless pork shoulder roast (Cuts labeled Boston butt and pork butt will work, too) (I used a 3.75 lb. chunk and adjusted seasonings to taste.)
  • 2 tsp kosher salt
  • 1½ tsp freshly ground black pepper
  • ⅓ cup water
  • 3 Tbsp yellow or Dijon mustard (for the portk)
  • ¼ cup apple cider vinegar
For the vinegar slaw:
  • 1 lb. (455g) green cabbage, cored and thinly sliced (about ⅓ small head)
  • ¼ cup (60ml) apple cider vinegar
  • ½ tsp red pepper flakes
  • 1 tsp kosher salt
For the Molasses Barbecue Sauce: Makes 1 cup {240ml}
  • ¼ cup molasses
  • 2 large garlic cloves, minced
  • 2 Tbsp Dijon mustard
  • 2 Tbsp apple cider vinegar
  • ½ cup (130g) ketchup
  • 1½ tsp hot smoked paprika
  • 1 tsp kosher salt

Equipment

  • Dutch oven or large baking dish (Cover with foil if you don't have a lid.)

Method
 

  1. Preheat your oven to 275℉ (135℃).
  2. Sprinkle the pork all over with 2 tsp salt and the pepper and rub them in well with your hands. Put the pork into a Dutch oven or large baking dish and pour the water around (not on) the meat. Cover tightly with a lid or aluminum foil.
  3. Place the pork in the oven and cook, turning it every 2 hours (and remembering to cover it after you turn it), until it's incredibly tender when tested with a fork and shreds easily, 5 to 6 hours.
  4. Place the cabbage in a large bowl, then pour in ¼ cup (60 ml) of vinegar. Sprinkle with red pepper flakes and 1 teaspoon of kosher salt. Using your hands, give it a good scrunch to soften the cabbage a bit. You can leave this at room temperature for a few hours or refrigerate it for a longer time.
  5. For the Molasses Barbecue Sauce (if making): In a small bowl, whisk together the molasses, garlic, mustard, vinegar, ketchup, pimentón (paprika), and salt. Set aside in a dish or squeezable bottle for storage. (Store in the refrigerator for up to 1 week.)
  6. Use tongs or two forks to shred the pork. Discard any large pieces of fat as you work. Stir the mustard and the remaining ¼ cup (60 ml) vinegar into the pork and its cooking liquid, sort of really whipping it all together to make sure the seasoning gets well incorporated. Season the pork to taste with salt.
  7. Serve the pork warm with the slaw alongside or on a bun.

Notes

Have a bone-in pork butt/shoulder? Cooking bone-in pork may take slightly longer, but the bone adds flavor and moisture. As for cost, bone-in cuts are generally cheaper per pound than boneless but remember you’re also paying for the weight of the bone. As for the bone, after the pork is cooked and you’ve shredded the meat, you can discard the bone. It has served its purpose in flavoring the meat during the cooking process. If you’re making a soup or broth, you could also save it and use it for that. Just remember to store it properly in the refrigerator if you plan to use it later.