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Aug 14, 2008 06:33 AM

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.