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Oven Pulled Pork- Coleslaw Help

First of all, I should preface my post by saying I'm a new poster here and while I love to cook and try new recipes, things don't always turn out right. Baking seems to be no problem for me... it's more along the lines of cooking meats, etc. I was a vegetarian for over 7 years so while I've eaten meat for sometime now, I am generally lacking in knowledge in this department.

So I am trying the Tyler Florence recipe for oven roasted pulled pork today for the first time. First of all, I got the pork butt home last night and it had skin on it! Eeekkk!! So after about half an hour, I finally got all the skin off. Then I punctured the pork (that sucker was roughly 8 lbs!) in various spots on both sides and shoved in some fresh garlic and a little bit of liquid smoke. Then I covered the whole thing with Tyler's seasonings. I basically used his recipe but made a larger quantity becuase my pork was larger and I added some onion powder as well and put more brown sugar (dark) than he called for. It has been refrigerating since 11 p.m. last night and will go in the oven at 11 a.m. this morning so it can cook until about 5:30 or 6 when I get home from work. I wanted to allow for more cooking time since it's a bit larger than what he suggested (5-7 lbs in his recipe and mine is just over 8 lbs).

So first of all, does all this sound ok so far? I am a bit concerned that it will be over-seasoned! Will the additional brown sugar I used (I used quite a bit more) cause it to burn? I used more because my fiance wanted a nice crust on the pork. If that's the case, should I cook it with foil on top and just take the foil off the last hour so it won't burn?

I also want to make a coleslaw to go with it and have a bag of cabbage mix (green/red/carrots) and I also have general ingredients like regular vinegar, mayo, sugar, seasonings, etc. Can anyone suggest a coleslaw recipe that will be easy that I can make without having to go to the store to buy further ingredients (or exotic ingredients I might not already have on hand)? I've seen some simple recipes but they call for specific types of vinegar and all I have is the regular (white?). I don't know if this matters or not.

Thank you so much; I appreciate it!

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    1. re: alkapal

      YUM! Thanks! I'll have to go check all of those out right now! :)

    2. dz, I'm from NC and I love Tyler's recipe. It's not exactly like home, but really great. The brown sugar will be a little dark and crispy, but just leave it. When you shred it the moisture will soften those pieces and you'll have little crispy sweet bits in the pork. It's really good. If it starts to get really dark, like black, you should cover the top with foil.
      Coleslaw is a must. For one bag of coleslaw mix, I generally start with two heaping spoonfuls of mayo. Add white vinegar to thin it out to the consistency of say...creamy salad dressing. Then add 1-2 tablespoons of sugar and season to taste with salt and pepper. Add more vinegar/sugar as you like it. Then mix with the slaw mix and let stand at least a few hours, although overnight is always best.

      1 Reply
      1. re: hollyd

        Oh! Thanks so much! My fiance will be happy to have sweet crispy bits!! lol And thanks for the tips on the coleslaw- I really appreciate it!

      2. Shoot! Oh man... we've had an emergency change of plans and we're going to have to wait to cook it tomorrow (Friday). That means that by the time it goes into the oven, it will have been sitting in the fridge for roughly 36 hours. Obviously it will still be ok BUT will the seasoning/flavors be overwhelming from marinating so long?! Eeekk!

        8 Replies
        1. re: dzdigits

          if it is a dry rub on the pork, you are just fine. be sure your pork is well wrapped in plastic wrap to keep it moist.

          make your slaw and bbq sauce today. they both will be much better tomorrow!

          1. re: alkapal

            Oh- THANK YOU! Right now it's sitting in the pan covered in foil, ready to be popped into the oven. I'll wrap in plastic wrap and go ahead and make the other stuff tonight. THANKS!!

            1. re: dzdigits

              dz, you are going to have a great feast! if you dabble in the alcohol, get a great beer! i love red hook esb! potato rolls from "martin's" are really tasty, too.

              and, you will be happy with whichever cole slaw you go for. let us know,please, of your success. many of us live food-vicariously! ;-)

              1. re: alkapal

                lol Thanks and yes, I will let you know. mmm... some local Abita beer would go great; thanks!

          2. re: dzdigits

            Extra time with the spice will only make it better. I marinate pork loin for 3 days in a soy/hoisin/garlic/wine/honey mix. Juicy and delish every time.

            1. re: phantomdoc

              Thanks! Well, I guess if you do it for 3 days then mine will be fine! lol I was just worried about the fact that I also injected raw garlic inside it as well as liquid smoke! Plus a LOT of seasonings packed all around it on the outside. lol But again, if you can do yours for 3 days then I guess it will be fine. Thanks for letting me know!!!

              1. re: dzdigits

                As long as it's in the fridge it will be fine. If you bring it back to room temp.. Thats another story.

            2. I can't imagine that the recipe said to remove the skin. Not only is the fat what bastes the pork to keep it moist throughout the long cooking time, the cooked skin turns into the crunchy crackling your wife wanted!

              The recipes for cole slaw below sound good. My only addition is a little celery seed and some green onion.

              9 Replies
              1. re: JungMann

                yeah, i thought about the fat loss, too. next time, dz, keep the fat. it bastes the rest of the pork, maybe this is over the top, and other hounds chime in, should dz wrap her pork in good bacon? or will it burn?

                1. re: alkapal

                  Thanks for the suggestion - yes, I will be very interested to see what others think about using bacon as well... Could I wrap in bacon and cook with foil on top- removing foil toward the end?

                  1. re: alkapal

                    I would avoid the bacon wrapping. It's not thick enough to withstand the long cooking time plus I just can't get the flavors together in my mind. Just too much porky goodness all at once! If the roast dries out, the sauce will make up for it.

                  2. re: JungMann

                    ooohhh... well, the recipe didn't mention skin and I was a little freaked out by it. My fiance is from "down the bayou" and his parents routinely make grattons so I asked him if he wanted me to save it and he said no... so I threw it out. lol But I did try to leave a good deal of the fat in place, although, some of it did go with the skin.

                    Shoot... so next time I should keep the skin intact? ugh.........(former vegetarian coming out... sorry... the skin is sort of creeping me out! LOL)

                    1. re: dzdigits

                      Dz you are getting all of my best. I salt my coleslaw ahead of time and let it drain in a colander. You can rinse and spin before dressing. I also put in celery seed or celery salt.

                      1. re: phantomdoc

                        phantomdoc- lol Thank you so much!!! :D

                      2. re: dzdigits

                        because of the long cooking time, it all breaks down. removing the skin won't ruin your dish, and leaving it would have been fine. if it was freaking you out, better you removed it, especially since when you pull the pork it all gets mixed together. I have a feeling its something that would make you uncomfortable while you were eating. be sure to let us all know how it turns out.

                        1. re: KaimukiMan

                          Eeek- GOOD to know! Thanks!!! Yes, I don't think I want to eat the skin... I am just now getting to the point of being able to eat fried chicken on the bone with skin-on (although, a few bites of skin is usually all I can handle).

                          But the pork skin last night was too much like human flesh... sort of felt cannibalistic, although, I'm sure the flavor is fantastic if I can ever work up to it. :D

                          I know, it's a bit crazy but on the flip side, I like my steaks med-rare. lol Go figure!

                          1. re: KaimukiMan

                            The skin doesn't break down, but the moisture evaporates, leaving behind a gleaming, crunchy crust which has always come off effortless when I roast pork. I set the crackling on the side, pull the meat, and then serve hunks of crackling on the side of my sandwiches. If I'm feeling especially decadent, I put the crackling in the sandwiches for a head-filling crunch.

                      3. Do you have How to Cook Everything? There's a coleslaw recipe in there with a vinagrette. I always make it to have with the Tyler Florence pulled pork. They go perfectly together.

                        2 Replies
                        1. re: Megiac

                          Nope. :( But I will google it now! Thanks!

                          1. re: dzdigits

                            This is my favorite mayo-free coleslaw. I find you can get away with using a lot less sugar and oil than called for in the recipe. I also add a mix of both red and green peppers, because it makes for a more colorful salad. The best part is that the salad is super easy to make and keeps a really long time in the fridge.


                        2. I know this is too late, but here are some super easy tips. If you have a crock pot you can cook your pork in a crockpot with salt and pepper or whatever else you want to add, after it is cooked, then you pick the fat out easily, then shred with a knife or fork and toss in whatever sauce or spices you would like... The pork will soak up some sauce so sometimes I will make extra to add while serving.
                          You make bbq sauce with ketchup base, vineager base or mustard base .

                          Cole Slaw
                          shredded cabbage
                          celery seed
                          sweet pickles
                          a little drop of pickle juice

                          sour cream
                          crushed pineapple
                          fresh jalapeno

                          and serve sweet potato fries with it!!

                          1. dz, more tips:
                            -- when done roasting, trim off fat that hasn't crisped up and set aside. later, slice into thin strips (like 1" by 1 1/2") and fry till crispy. yum. yum. yum. (cracklins)

                            -- best way to shred, pull off major hunks with a fork, then use two forks to tear apart. don't cut it with a knife.

                            6 Replies
                            1. re: alkapal

                              no knife, definitely! I always start with two forks but find I always end up with my hands in it!

                              1. re: hollyd

                                Thank you so much, everyone!!!! Well, the deed is done... it is in the oven as we speak. Went in at 11:00 this morning (about 80 minutes ago) so we'll see how it turns out. Fiance is at home today so maybe half way through he's going to turn the pan and make sure it's not burning. He said he'd keep an eye out and if it starts to char, he'll cover in foil but I suspect it will be fine.

                                On a bad note, my coleslaw was not such a pleasant experience. lol It was pretty horrendous! ha ha I think maybe I added too much vinegar... I tried to eye-ball it but I probably need more definative measurements. ha ha It was REALLY not good and I kept trying to doctor it up but to no avail so we finally trashed it and fiance decided he'd just go buy some for dinner tonight! lol *shrug* Oh well- I tried!! :D Maybe next time...

                                We're still really looking forward to our pork tonight, though, so I'll let everyone know how it goes. Also, I do have a crock pot (which I'm addicted to but all I ever seem to make in it is beef roast with potatoes, veggies, etc. lol). So maybe I'll try the crock pot next time- We'll see how this oven version comes out first.

                                Thank you so much everyone!!! You've all been fantastic!!

                                  1. re: alkapal

                                    Here to report back and it was a success! It was very tender and juicy. Only problem was that when I got home from work (it had been cooking 6.5 hrs), a good portion of the top of it was charred black. Fiance forgot to check on it the last hour or two. But it was fine. Those parts that were too inedible I just cut off, keeping as much good meat intact underneath as possible. It wasn't that much that was burned. The inside was perfect! The only problem was that I think I overdid it on the garlic! roflol Almost all the meat (but especially the meat directly by the garlic I'd inserted into the butt) was extremely garlicy! A LOT! ha ha And fiance wasn't too big on the liquid smoke but it wasn't overpowering like the garlic. We still ate it and I thought it was good as it was but he thinks next time I should nix the garlic.

                                    However, with the super strong garlic taste, he took some pork and added the tiniest dab of butter, some brown sugar and honey and heated it and it just coated the meat (wasn't saucy) and it was sort of like a chinese sweet/sour thing... with the garlic flavor and the sweetness. YUM! I have to give it to him- it was pretty darn good!

                                    So we were very happy and know that for next time we prefer less ( or no) garlic. :D

                                    Oh- I also made a pie that was really yummy so I'm gonna share that recipe as well... I'll put in a new post too but here goes:

                                    Fisherman's Wharf Pie
                                    I got this from the local Times-Picayune newspaper (New Orleans). There was a restaurant in MS that is now closed that used to make this pie and the recipe has been found and printed. It has a sweet brown sugar flavor and is not too unlike shoo-fly pie. I just put it in a pre-made graham cracker 9" pie shell I purchased from the grocery store but then made my own whipped cream from scratch. YUM! It is so good!


                                    1. re: dzdigits

                                      By the way, I also ended up making some sweet potatoes with the pork which went really well.

                                      I saw on another post on here someone suggested a Martha Stewart recipe for parmesan-coated sweet potato fries. I gave it a try and they were really good! I did about half my sweet potatoes this way and then the other half (which I'd already quartered), I just put on a pan in the oven until tender and we ate with butter, etc. as normal. Very good!

                                      Here was the MS recipe:

                                  2. re: dzdigits

                                    I have perfected my cole slaw recipe over the years since it is requested at the summer weekly ham and bean suppers. It's based on a recipe I found in the National Grange cookbook. For two heads of cabbage I would add 3 shredded carrots (I use my Cuisinart food processor) and 2 cups of dressing. I put 1/3 cup of sugar in a glass measuring cup. Add 1 tsp salt and 1/2 cup white vinegar. Then maybe a 1/4 cup or less of my "secret ingredient" which is leftover dill pickle juice. Then I add mayo until the mixture measures 2 cups. Add about a tablespoon of celery seed. Mix well. Taste test the mixture. My sister thinks my dressing is too sweet but people who attend the bean supper request my cole slaw and know if someone else has made it. I make it on the afternoon of the supper. I don't think it tastes as good when it's more than a day old. I also don't like to add too much dressing since it will get watery on its own by the time it is served.

                                    I also like a crock pot for making pulled pork. I use a spicy dry rub overnight. Then cook 4-6 hours in the crock pot. Let cool, then shred with forks. That's when you can easily separate out the skin and extra fat (I use pork butts). There will be a lot of juice in the crock pot so I return the meat to the removable ceramic dish and put it in the frig for the next night. Then it's easy to heat and serve with a bottle of sauce on the table for people to add to their sandwiches.

                              2. congratulations, and thanks so much for reporting back. we all appreciate it very much. thanks also for the recipe for the pie.