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Mason-Dixon Pulled Pork with Southern Slaw

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We are back with another tasty addition to the Mason-Dixon family of recipes. Our Mason-Dixon Pulled Pork with Southern Slaw focuses on bringing together the sweet, savory, and salty deliciousness of tender pulled pork with creamy, crisp cole-slaw. If you are new to brining meats and want to explore more, check out our Simple Guide To Brining Meats. If you are interested in more recipes from our Mason-Dixon collection, click here to see our Mason-Dixon Smoked Chicken recipe.

Pulled Pork Prep Times

  • Prep Brine: 20 minutes
  • Brine Time: 8-24 Hours
  • Prepare Pork: 1 Hour
  • Cooking: 2 Hours / lb.
Simple but delicious!

Ingredients

Brine

Rub

  • ½ cup of salt
  • ½ cup dark brown sugar
  • 1-2 Qt. of water
  • 2-3 bay leaves
  • 3 TBSP dry rub
  • 1 orange (quartered)
  • 4 cups apple cider vinegar
  • 1 TBSP ground cumin
  • 1 TBSP garlic powder
  • 1 TBSP onion powder
  • 1 TBSP chili powder
  • 1 TBSP cayenne powder
  • 1 TBSP salt
  • 1 TBSP ground pepper
  • 1 TBSP smoked paprika
  • ¾ cup dark brown sugar

*Reserve 1 TBSP of rub for later

Directions

Combine brine ingredients and stir until all sugar is dissolved, then add bone-in pork shoulder. If the pork shoulder is not fully submerged, add additional water until covered. Pro-tip: A small saucer or plate can be used to rest on top of pork shoulder to keep it fully submerged in brine solution. Allow pork shoulder to brine for 8-24 hours.

Prepare Pork: 1 Hour

  • Remove pork from brine
  • Pat the pork until dry
  • Place pork in roasting pan with a rack, fat side up.
  • Sprinkle pork shoulder with dry rub and massage into the meat. Cover the entire piece of meat with rub.
  • Preheat over to 225 F.
  • Insert thermometer probe into meat.
  • Place pork in oven.
  • Cooking times will vary, but plan on 2 hours per pound of meat.

Low and Slow

  • Continue to monitor thermometer until pork reaches an internal temperature of 200 F.
  • Turn off oven and allow pork to cool to 170 F.
  • Carefully remove pork from baking dish and place it in an aluminum serving tray.
  • Pull meat apart to desired consistency.
  • Add remaining Dry rub to pork.
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The Slaw

  • 1 cup mayonnaise
  • 2 TBSP Dijon mustard
  • 2 TBSP apple cider vinegar
  • 3 TBSP sugar
  • ¾ teaspoon kosher salt
  • 1 teaspoon onion powder
  • 2 teaspoon celery seeds
  • 1 bag of plain coleslaw mix
  • 1 bag of purple cabbage

Mix all ingredients together in large bowl. Allow Slaw to rest for at least 2 hours. It tastes best if you allow it to rest over night.

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