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Nov 26, 2007 06:43 AM

Coleslaw to go on pulled pork sandwiches

Got a neighborhood potluck this weekend and I am making pulled pork. I thought it would be nice to make a great coleslaw with it and have buns ready so people could make pulled pork sandwiches. Does anyone have a great coleslaw recipe for me that would taste good on a pulled pork sandwich? Thanks!

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  1. What style pulled pork is it? Here in NC the proper go-with could be a red slaw (mayo-free), plain ol' white slaw, or a yellow slaw (mustard and sugar added to the usual, possibly lighter mayo than usual, possibly not). I'm partial to red slaw myself since I don't like mayo but it can depend some on the ingredients in your pork.

    1 Reply
    1. re: rockycat

      I saw the recipe on this site a while back and loved it. I put a dry rub of pepper, paprika, turbinado sugar, salt, dry mustard and cayenne on a pork butt and leave it in the fridge for 24 hours. I roast it at 250 for a long time, around 10 hours to 195-200 degrees. Rip it into pieces and server with a sauce of cider vinegar, brown sugar, salt, pepper, and cayenne. There were two other sauces listed but I like this style best. Now that you know the style, which coleslaw should I pick? Thanks!

    2. southern style cole slaw is usually pretty mild and sweet. Salt, Pepper, Mayo, cream, sugar, vinegar.

      I like to jazz mine up with whatever jumps out from the condiment section in the fridge or cupboard. Depending on the pork roast flavorings, it might be horseradish sauce, lemon juice and rind, Cholula or Sriracha, roasted cumin powder, thyme, mirin, pomegranate molasses, etc. It's never the same twice. I just keep tasting as I go if unsure of a flavor combo.

      Start with a sour cream/mayo base (3/4 c to about 3-4 cups shaved cabbage) then add S&P and go from there. If this is a potluck, maybe have two or three slaw "sauces" in labeled squeeze bottles, and let diners chose and squeeze their own on top of the shredded cabbage. (bun, meat, cabbage, squeeze)

      1. Here is a recipe from epicurious for a great vinegar based cole slaw that I've made and put on pulled pork sandwiches.

        3 Replies
        1. re: ESNY

          I love this kind of slaw, especially for sandwiches like pork BBQ, except that I don't like to cool the dressing. Dressed hot, the cabbage gets just a little wilted, and I assume it picks up flavors better.

          1. re: ESNY

            Looks good. Did you do anything different or make it as the recipe describes? I will need to double it. Do you think I can just double all the ingredients and get the same result, or will it be too much liquid?

            1. re: JonH

              Can't recall specifically, but I don't think I made any modifications to the recipe. I only made a homemade pulled pork once, so I'm fairly certain I would've tried the recipe as is the first time. Since the ingredients are relatively minor cost wise, I'd double everything but hold back some of the liquid and add in alittle at a time until you think the slaw is sufficiently dressed.

          2. a simple coleslaw for pulled pork sandwiches: shred your cabbages (red or white), adding shredded carrots for color if desired. in large bowl moisten cabbage with mayo (using a very light hand, barely dressing the cabbage), add cider vinegar to taste, and a tablespoon or more of hot sauce, to taste. the amounts will vary according to how much cabbage you have, but it's a very simple & refreshing coleslaw that tastes great w/o added salt & pepper. if you use red cabbages, the coleslaw will be bright pink color.