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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.
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.
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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