Free Shipping from 149,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 149,-

4.8 Trusted Shops 22.167 reviews

Customer service

0

Home Pulled Pork with Coleslaw & Apple Finishing

Pulled Pork with Coleslaw & Apple Finishing

meat

Silky-tender, juicy pulled pork with a lightly smoky bark and a fresh apple twist. Perfect on soft buns with coleslaw or as a taco filling. Works on a smoker/BBQ or in the oven (with slow cooker option).

x_ckl_recipe_markerPulled Pork with Coleslaw & Apple Finishing Silky-tender, juicy pulled pork with a lightly smoky bark and a fresh apple twist. Perfect on soft buns with coleslaw or as a taco filling. Works on a smoker/BBQ or in the oven (with slow cooker option). Pulled Pork with Coleslaw & Apple Finishing Main course BBQ / American 8–10 buns (2–2.5 kg pork shoulder) 30 min 6–8 hours 30–60 min 30–60 min 8–10 hours

Method / Instructions

Pat the pork shoulder dry. Coat all over with a thin layer of mustard or oil. Mix all the rub ingredients together and apply generously, pressing lightly to adhere. Leave to rest for 20–30 minutes while you bring your BBQ/oven up to temperature.
BBQ/smoker: 110–120 °C indirect heat, using apple or hickory wood chunks. Oven: 120–130 °C fan, meat on a rack set over a roasting pan.
Place the pork shoulder fat-cap up. After 2 hours, spritz lightly every 45–60 minutes.
At an internal temperature of 70–75 °C (after ~4–5 hours) the "stall" will hit. Wrap tightly in butcher paper or foil with a splash of spritz.
Cook on until the internal temperature reaches 92–95 °C and a probe thermometer slides in and out with almost no resistance ("probe tender").
Remove from heat and rest for 30–60 minutes, ideally wrapped in a towel inside a cool box.
Pull the meat apart with two forks. Stir through the finishing sauce until everything is lightly glazed and juicy. Adjust seasoning with extra salt, vinegar, or sauce.
Pile onto buns with coleslaw and pickles. Serve extra sauce on the side.

Oven method (quicker & easier)

130 °C fan, until the internal temperature reaches 92–95 °C (6–8 hours).
For bark: finish for 10–15 minutes under a hot grill/BBQ or on the grill setting.

Slow cooker method (overnight)

LOW (or 5–6 hours on HIGH) until meltingly tender.
Pull apart, stir through the finishing sauce, and if you want bark edges, give it 10 minutes of high heat on a hot pan or BBQ.

Tips

Inject 200 ml apple juice + 1 tsp salt into the meat before rubbing for extra moisture and flavour.
Too wet: briefly return to a hot pan/BBQ. Too dry: fold in a little apple juice or rendered fat.
Cool completely, portion, and freeze. Reheat with a splash of apple juice or sauce until just bubbling.
Swap the smoked paprika for chipotle for deeper smoke and extra heat.

meat 2–2.5 kg pork shoulder/Boston butt (bone-in or boneless) 2 tbsp yellow mustard or neutral oil (binder) - Dry rub 3 tbsp soft brown sugar 2 tbsp sweet paprika 1 tbsp smoked paprika 2 tsp fine salt 2 tsp ground black pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp mustard powder ½ tsp cayenne (to taste) - Spritz (to prevent drying out and build bark) 100 ml apple juice 100 ml apple cider vinegar 50 ml water - Finishing sauce (to stir through the pulled meat) 200 ml barbecue sauce 50 ml apple cider vinegar 1 tbsp honey 1 tsp Worcestershire sauce BBQ/smoker or oven (rack + roasting pan) Meat thermometer (recommended) Aluminium foil or butcher paper Spray bottle (spritz) Tongs, basting brush, 2 forks or bear claws (Optional) slow cooker Skewer skewer BBQ Accessories bbq-accessories Hendi BBQ hendi-bbq Gifts top10-gifts GrillX BBQ Meat Claws - Pulled Pork Claws GrillX BBQ Tool Cosy & Trendy Meat thermometer stainless steel Cosy & Trendy ["Thermometer"] GreenPan Slow Cooker - 6.0 Liter - Black - Ceramic Non-Stick Coating Green Pan ["Slowcooker"] GreenPan Slow Cooker - 6.0 Liter - Stainless Steel - Ceramic Non-Stick Coating Green Pan ["Slowcooker"] Beef & Chicken Duo Skewers (BBQ) foodies-beef-chicken-duo-skewers-bbq Chocolate banana muffins foodies-chocolate-banana-muffins Classic Draadjesvlees foodies-classic-draadjesvlees Mug cake with raspberry foodies-mug-cake-with-raspberry

Recipe

Pulled Pork with Coleslaw & Apple Finishing

Silky-tender, juicy pulled pork with a lightly smoky bark and a fresh apple twist. Perfect on soft buns with coleslaw or as a taco filling. Works on a smoker/BBQ or in the oven (with slow cooker option).

Course	Main course
Kitchen	BBQ / American
Servings	8–10 buns (2–2.5 kg pork shoulder)

Preparation time

Preparation time	30 min
Time in oven	6–8 hours
Stiffen up min.	30–60 min
Cooling time	30–60 min
Total	8–10 hours

Equipment

BBQ/smoker or oven (rack + roasting pan)
Meat thermometer (recommended)
Aluminium foil or butcher paper
Spray bottle (spritz)
Tongs, basting brush, 2 forks or bear claws
(Optional) slow cooker

Ingredients

2–2.5 kg pork shoulder/Boston butt (bone-in or boneless)
2 tbsp yellow mustard or neutral oil (binder)
-
Dry rub
3 tbsp soft brown sugar
2 tbsp sweet paprika
1 tbsp smoked paprika
2 tsp fine salt
2 tsp ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp mustard powder
½ tsp cayenne (to taste)
-
Spritz (to prevent drying out and build bark)
100 ml apple juice
100 ml apple cider vinegar
50 ml water
-
Finishing sauce (to stir through the pulled meat)
200 ml barbecue sauce
50 ml apple cider vinegar
1 tbsp honey
1 tsp Worcestershire sauce

Pulled Pork with Coleslaw & Apple Finishing

Method / Instructions

Pat the pork shoulder dry. Coat all over with a thin layer of mustard or oil. Mix all the rub ingredients together and apply generously, pressing lightly to adhere. Leave to rest for 20–30 minutes while you bring your BBQ/oven up to temperature.
BBQ/smoker: 110–120 °C indirect heat, using apple or hickory wood chunks. Oven: 120–130 °C fan, meat on a rack set over a roasting pan.
Place the pork shoulder fat-cap up. After 2 hours, spritz lightly every 45–60 minutes.
At an internal temperature of 70–75 °C (after ~4–5 hours) the "stall" will hit. Wrap tightly in butcher paper or foil with a splash of spritz.
Cook on until the internal temperature reaches 92–95 °C and a probe thermometer slides in and out with almost no resistance ("probe tender").
Remove from heat and rest for 30–60 minutes, ideally wrapped in a towel inside a cool box.
Pull the meat apart with two forks. Stir through the finishing sauce until everything is lightly glazed and juicy. Adjust seasoning with extra salt, vinegar, or sauce.
Pile onto buns with coleslaw and pickles. Serve extra sauce on the side.

Oven method (quicker & easier)

130 °C fan, until the internal temperature reaches 92–95 °C (6–8 hours).
For bark: finish for 10–15 minutes under a hot grill/BBQ or on the grill setting.

Slow cooker method (overnight)

LOW (or 5–6 hours on HIGH) until meltingly tender.
Pull apart, stir through the finishing sauce, and if you want bark edges, give it 10 minutes of high heat on a hot pan or BBQ.

Tips

Inject 200 ml apple juice + 1 tsp salt into the meat before rubbing for extra moisture and flavour.
Too wet: briefly return to a hot pan/BBQ. Too dry: fold in a little apple juice or rendered fat.
Cool completely, portion, and freeze. Reheat with a splash of apple juice or sauce until just bubbling.
Swap the smoked paprika for chipotle for deeper smoke and extra heat.

Cooking mode Prevents your screen from going to sleep

Pulled pork is a dish that rewards patience. Whether you go for the BBQ, the oven, or the slow cooker, the result is always juicy, flavour-packed meat that practically falls apart on its own. The apple finishing sauce and coleslaw bring the whole thing together. Make it a day ahead for even deeper flavour.

With a good pair of meat claws you can shred the pork shoulder quickly and effortlessly into perfect strands. Pile it onto soft buns with coleslaw, pickles, and an extra drizzle of barbecue sauce. This recipe is ideal for feeding a crowd and reheats beautifully the next day.

Related products

GrillX BBQ Meat Claws - Pulled Pork Claws

Out of stock

€12,95

Cosy & Trendy Meat thermometer stainless steel

In stock

~~€9,99~~ €5,99

-40%

GreenPan Slow Cooker - 6.0 Liter - Black - Ceramic Non-Stick Coating

GreenPan Slow Cooker - 6.0 Liter - Stainless Steel - Ceramic Non-Stick Coating

Related categories

Skewer

BBQ Accessories

Hendi BBQ

Gifts

Related recipes

Beef & Chicken Duo Skewers (BBQ)

Juicy chicken thigh and tender beef strips on separate skewers, marinated in lemon-garlic with Mediterranean herbs. Cook the chicken through and keep the beef nicely pink — that way everyone gets perfectly grilled skewers in one session.

View post

Chocolate banana muffins

These gluten-, sugar- and dairy-free muffins are the perfect snack. They’re a delicious combination of flavours!

View post

Classic Draadjesvlees

This classic draadjesvlees is braised for hours at low temperature until the meat is so tender it falls apart on its own. Honest food, no fuss.

View post

Mug cake with raspberry

This mug cake is simple, quick to make, and very tasty. It's also gluten- and sugar-free! Perfect as a dessert or just as a snack with tea or coffee.

View post

3-2-1 Spareribs from the kamado

The 3-2-1 method is the secret behind perfect spareribs: three hours smoking, two hours steaming, one hour glazing. The result is meat that falls off the bone and a flavor no one forgets.

View post

BBQ Steak Bali with sambal jus

Tender steak from the BBQ, topped with a rich sambal jus made from butter and sambal badjak. Serve with a slice of white bread to mop up everything.

View post

Bali Steak on the BBQ

Juicy steak with Loetje's famous Bali sauce, grilled on the BBQ. Crispy on the outside, buttery-soft on the inside and soaked in smoky umami.

View post

Steak with garlic butter and rosemary

A classic steak you can cook perfectly at home. Crispy on the outside, tender inside, with fragrant garlic butter and fresh rosemary.

View post

Steak with herb butter and roasted garlic

A classic steak with homemade herb butter and roasted garlic. Simple, flavorful and ready in a quarter of an hour.

View post

Steak with red wine sauce and rosemary

Juicy steak with a deep red wine sauce. Perfect for a midweek treat or a cozy dinner with friends.

View post

Black Angus diamond tenderloin with classic pepper sauce

Juicy Black Angus diamond tenderloin with a rich, creamy pepper sauce. This is the recipe for a steak night you won't forget.

View post

Brioche Black Angus Burger

A juicy Black Angus burger on a soft brioche bun, finished with homemade sauce and fresh toppings. This is the burger you’ll never forget.

View post

Burrito with shredded beef and rice

A hearty burrito filled with slow-braised shredded beef, fluffy rice and fresh toppings. Perfect for a weeknight or a convivial table with friends.

View post

Smoked Ribeye Carpaccio

Smoked ribeye carpaccio is an impressive starter you can bring to the table with little effort. The combination of delicate smoky notes, peppery arugula and a sharp dressing makes this dish an immediate moment to savor.

View post

Diamond steak with red wine sauce

Diamond steak is a tender, flavorful piece of beef hidden on the rib section. With a sharp boning knife you can remove it flawlessly yourself and sear it to pink in just a few minutes.

View post