Sizzle into Summer: Delicious BBQ Pulled Pork and 3 Creative Coleslaw Ideas

Summertime is finally here, and it’s time to fire up those grills and embrace the season of barbecues, backyard parties, and sun-soaked gatherings. Whether you’re a seasoned grill master or a BBQ newbie, there’s one dish that should definitely be on your summer to-do list: BBQ Pulled Pork.

A helping of juicy pulled pork is a mandatory element of any barbecue spread. This Pulled Pork BBQ reaches pull-apart perfection after spending six hours in your oven, resulting in tender, flavorful meat that’s perfect for piling high over a fluffy bun. Add a heap of coleslaw, drizzle with tasty BBQ sauce, and you’ve got yourself a slice of true barbecue bliss! Speaking of coleslaw, why not add a little variety? We also decided to provide you with three ways to mix up your coleslaw and give your BBQ spread a unique twist.

Before you dive into your BBQ adventure, make sure to stock up on all your essentials at The Market. From high-quality pork to fresh coleslaw ingredients, we’ve got everything you need to create the perfect BBQ spread. Our aisles are packed with the finest ingredients, ensuring that your summer cookouts are nothing short of spectacular.

BBQ Pulled Pork

Prep: 20 min

Inactive: 3 hr

Cook: 6 hr 15 min

Yield: 12 servings


Dry Rub:

3 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon brown sugar

1 tablespoon dry mustard

3 tablespoons coarse sea salt

1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider-Vinegar Barbecue Sauce:

1 1/2 cups cider vinegar

1 cup yellow or brown mustard

1/2 cup ketchup

1/3 cup packed brown sugar

2 garlic cloves, smashed

1 teaspoon kosher salt

1 teaspoon cayenne

1/2 teaspoon freshly ground black pepper

Pan drippings from the pork

12 hamburger buns

1 recipe Cole Slaw, recipe follows

Pickle spears, for serving


Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it’s falling apart.

While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you’re ready for it.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it’s resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.

While the pork is still warm, you want to “pull” the meat: Grab 2 forks. Using 1 to steady the meat, use the other to “pull” shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.

To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.

The original recipe can be found here.

3 Variations of Coleslaw to Top Your Mouthwatering BBQ Pork With:

Basic Slaw Vegetables:

1 small Napa cabbage sliced, or medium regular green (Savoy) cabbage, halved, core removed, and sliced thinly

1 medium red or white onion, minced

1 orange or red bell pepper, chopped finely

2 stalks celery, minced

3 carrots, minced

1 cucumber, seeded and minced

Kosher salt and freshly ground black pepper, to taste


1/2 cup mayonnaise (low fat is fine, but do not use non-fat)

3 tsp granulated sugar

2 tbsp apple cider or champagne vinegar

1/2 tsp onion powder

1/2 tsp celery seed

1/2 tsp thyme, optional

Kosher salt and freshly ground black pepper, to taste


3 tbsp mayonnaise (low fat is fine, but do not use non-fat)

2 tbsp unflavored rice wine vinegar

1 tbsp Mirin (sweet rice wine)

1 tsp granulated sugar

1/2 tsp onion powder

1/2 tsp ground ginger

1/2 tsp soy sauce (gluten-free if needed)

1/2 tsp sesame oil

1/4 to 1/2 tsp hot chili oil, optional

Kosher salt and freshly ground black pepper, to taste


1/2 cup organic olive oil

1/3 cup (5 tbsp) freshly squeezed lime juice

1 tbsp granulated sugar

1/2 tsp onion powder

1/2 tsp ground cumin

1 small garlic clove, peeled, smashed, and very finely minced

Kosher salt and freshly ground black pepper, to taste


Combine your rinsed and dried base slaw ingredients in a large bowl. Sprinkle generously with salt and pepper, then toss to coat. Add half the dressing and mix until everything’s nicely coated. Adjust the seasoning to taste, cover the bowl, and refrigerate for at least an hour. After chilling, drain off any excess liquid, add the remaining dressing, and toss again.

Now here’s where the fun begins! Choose your favorite from the three slaw recipes below and mix in those ingredients for a flavorful twist.

Taste, adjust seasoning if needed, and let it sit out for about 15 minutes before serving for the best flavor. Enjoy your zesty, market-fresh slaw to pair with your mouthwatering BBQ Pulled Pork!

Original recipes can be found here.