Wednesday, July 20, 2016

Pulled Pork and Coleslaw

I really love to  utilize the slow cooker in the Summer.  I know a lot of people associate slow cookers with Fall and Winter favorites like pot roasts and hearty stews, but when the weather is nice, I want to spend most of afternoon and early evening outside, not heading into the kitchen to make dinner! One of my family's favorite summertime slow cooker meals is Pulled Pork with Coleslaw.  Deep flavor, contrasted with crisp, tangy Coleslaw, all on a bun or in a tortilla!  Pull out your slow cooker, and let the kids help you get this one going in the morning before heading out for a day of summer fun.  By the time you get home, dinner will be waiting for you

*By ingredients, this Pulled Pork and Coleslaw recipe is peanut-free, tree nut-free, dairy-free, egg-free, wheat-free, gluten-free, fish-free, and shellfish-free. As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends! 

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Steps marked with an asterisk (*) are child friendly!  
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Click HERE for a printable recipe.
3 Tablespoons Light Brown Sugar, divided
2 teaspoons hot Hungarian paprika
1 teaspoon mustard powder
½ teaspoon freshly ground cumin (grind in a spice grinder/coffee grinder)
2 teaspoons Kosher salt
½ teaspoon freshly ground black pepper
3-4 pound bone in pork shoulder
2 Tablespoons canola oil
½ cup Bragg’s Apple cider vinegar
4 Tablespoons tomato paste
2 ¼ cups water, divided
4 Tablespoons Sriracha (optional)
3 Tablespoons organic cornstarch (and 3 Tablespoons water)
Buns or tortillas (corn or wheat, GF if needed)


  1. *In a bowl, gently whisk together 1 Tablespoon brown sugar, paprika, mustard powder, cumin, salt, and pepper. This is your dry seasoning. Set aside.
  2. Cut the pork shoulder into 3-4 large chunks, working around the bone.  This doesn’t have to be pretty, cutting the pork into chunks promotes more even cooking.
  3. *In the slow cooker (while it’s off), combine 2 Tablespoons brown sugar, vinegar, tomato paste, sriracha (optional), and 2 cups of water. Whisk together.
  4. Heat a large skillet over medium high heat. Add canola oil.
  5. *Rub the dry seasoning on all sides of the chunks of pork and *(older children) brown each side in the skillet. Remove pork from the skillet and add to the slow cooker.
  6. Add ¼ cup of water to the skillet and heat on medium high to deglaze the pan. (Scrape the browned bits off the skillet with a wooden spoon.) Add all of it to the slow cooker.
  7. Cook on high for 4 hours.
  8. Remove pork to a large heat safe bowl. Remove and discard bone. *Shred the pork with two forks, and set bowl aside.
  9. Pour liquid from the slow cooker into a saucepan, and bring to a boil, cooking until volume is reduced by about half.
  10. *Make a slurry by stirring together 3 Tablespoons of cornstarch and 3 Tablespoons cold water. Slowly stir the slurry into the sauce. Cook for 4-5 more minutes at a simmer.
  11. Pour sauce over shredded pork and mix together.
  12. Serve on buns or tortillas and top with Coleslaw!

Click HERE for my egg free Coleslaw recipe!

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 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

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