July is my favorite month of the year. It’s full of sunshine and backyard parties with family and friends. I love the people and yard games but rarely find food I can eat. Pulled pork and coleslaw is one of my favorites to bring to parties, or even to serve at our own summer parties so we don’t miss out on the fun.
My grandma ( who we affectionately call Mamma) is from North Carolina. We grew up on grits, corn bread, and coleslaw. This recipe is my nod to our southern roots. Its a lighter version of coleslaw without mayonnaise that pairs beautifully with your favorite BBQ sauce.
Ingredients – Pulled Pork
- Pork Roast – Preferably organic without growth hormones or nitrates
- 4 tbsp oil – Avocado or grapeseed are best
- 2 tsp salt
- 1 tsp paprika
- 1/4 tsp pepper – I like white finely ground for this recipe
- 1/4 ground turmeric – optional
Directions – Pulled Pork
Rinse the pork roast and add it to your crockpot. Drizzle with oil then sprinkle seasoning over the pork. If you want to get super fancy, massage the spices into the meat like a rub.
Roast on low for 8 hours.
Serve with your favorite BBQ sauce if you wish. Sometimes it’s tough finding a bbq that has safe ingredients for you. I make sure mine is organic, made with only real food ingredients and has less than 6 grams of sugar. If you cannot find a sauce that works for you, this dish is truly delicious on it’s own.
Ingredients – Coleslaw
- 1/4 head of red cabbage
- 1/4 head of green cabbage
- 1/4 pickled purple onion (purple onions sliced and soaked in vinegar)
- 3-4 tbsp avocado or grapeseed oil
- 3-4 tsp apple cider vinegar
- 1/4- 1/2 tsp salt
- 1/4- 1/2 tsp ground black pepper
Chop the cabbage in thin strips small enough to make them bite sized. If you like it finely chopped you can also shred it. Toss in a large mixing bowl. Finely chop the purple onions and allow them to soak in vinegar for at least 30 minutes then add them to the cabbage. I keep them on hand in a jar in the fridge so they are always ready to toss in.
Drizzle the oil and apple cider vinegar over the veggies. Hold back if you want a lighter coleslaw, or add a touch more if you miss the mayo and hope for a heartier feeling. Sprinkle with salt and pepper. Toss the veggies to distribute the dressing.
I often make the coleslaw on the weekends as part of my meal prep and eat it throughout the week. If I was taking it to a party I wouldn’t make it more than a day ahead of time so it stayed super fresh! Chopping the veggies ahead of time and adding the dressing right before the party is also an option.
From my family to yours, The Gurneys are wishing you an Independence Day free from food worries. Embrace the experience instead of missing other food choices. When you walk by those cupcakes, remember that foods is meant to be fuel, not feelings. The true joy comes from honoring our country and those who protect our freedoms. Embrace the parades, fireworks, and magical moments celebrating with those you love!
4 Replies to “Pulled Pork with Vinaigrette Coleslaw”
Shout out to Mamma ❤️
Proud of you Mandy
Can’t wait to try this recipe!
I tried this recipe but used a pork rub I had in my spice cupboard. It turned out really good. The only other way I’ve cooked pork for pulled pork was with root beer but since that is so high in sugar, I gave the “rub” a try without liquid. It turned out good; the “rub” was a little salty for my taste so next time I’ll try your rub but I might even reduce the salt. Thanks!