Memorial Day Pulled Pork, Cole Slaw, and Potato Salad

Written by on in Dinner, Salad, Side Dish, Uncategorized

Today we honored our heroes who lost their lives defending our liberties. I took our all-American recipes and made them a bit healthier by cutting out extra fats like mayonnaise. This is an all-weekend recipe as the pulled pork needs to slow cook overnight. Usually, my husband smokes the pork shoulder overnight. This year, due to a clog in the smoker (causing sparking and nearly a fire), we tried it in the oven. It didn’t have the usual smoke ring, but it was still tasty!

Memorial Day Pulled Pork, Cole Slaw, and Potato Salad
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Memorial Day Pulled Pork, Cole Slaw, and Potato Salad

Recipe by The Cooking LawyerCourse: BarbequeCuisine: American
Servings

4

servings
Prep time

1

hour 
Cooking time

14

hours 

Ingredients

  • Pulled Pork

  • Pork shoulder / Boston Butt

  • BBQ seasonings – enough to cover the entire pork shoulder (buy pre-mixed OR mix together 3 TBS paprika, 1 TBS granulated garlic, 1 TBS brown sugar, 1 TBS dry mustard, and 3 TBS coarse salt)

  • Cole Slaw

  • 1 Precut and washed cole slaw mix / shredded cabbage

  • 1 purple onion, finely diced

  • 1/2 jalapeno pepper, finely diced (with seeds if you like the heat)

  • 1 red bell pepper, finely diced

  • 1 cup cilantro, chopped

  • 2 celery stalks, finely chopped

  • 3 scallions, chopped

  • 1 cup rice wine vinegar

  • 2 TBS soy sauce (low sodium)

  • 1 tsp sesame oil

  • 1/8 tsp crushed red pepper

  • Potato Salad

  • 1.5 lbs little potatoes

  • 1 cup Chobani non-fat yogurt

  • 2 eggs, hard boiled

  • 2 stalks celery, chopped

  • 1 TBS white distilled vinegar

  • 1 TBS horseradish mustard

  • Salt and pepper

Directions

  • Pulled Pork
  • Preheat oven to 225 degrees.
  • Generously season your pork shoulder with BBQ seasonings.
  • Place pork shoulder in roasting pan.
  • Roast for 12 to 14 hours until internal temperature registers between 200 and 205 degrees.
  • Use two forks to pull the pork apart. We don’t use extra BBQ sauce because the seasonings have given the pork a delicious flavor.
  • Cole slaw
  • You can make this the night before so the flavor meld. Dice celery, jalapeno, and red bell pepper. Place in bowl with a lid.
  • Add shredded cabbage mix.
  • Chop cilantro and scallions, and add them to the bowl.
  • In measuring cup, whisk together rice wine vinegar, sesame oil, crushed red pepper, and soy sauce. Pour over vegetables. Toss well to coat. Put in refrigerator so flavors can meld. Before serving, toss the cole slaw.
  • Potato salad
  • You can make this recipe the night before as well so that the flavors develop. Allow at least 1 hour for the completed salad to stay in the refrigerator.
  • Make your hard boiled eggs. I like to use the instant pot – large eggs need 7 minutes of high pressure; jumbo eggs need 9 minutes of high pressure. The instant pot makes it so simple to peel the eggs. Remove from instant pot and place in an ice water bath to stop the cooking process.
  • Bring water to a boil. Boil potatoes for 15 minutes or until tender.
  • While the potatoes are boiling, chop the eggs and set aside.
  • Chop the celery and place in the bowl with the eggs.
  • In a large bowl with a lid, whisk together the non-fat Greek yogurt, vinegar, mustard, salt, and pepper. Taste the “dressing” to make sure the combination works; adjust proportions as needed.
  • Quickly chop the potatoes and place into the large bowl with the dressing. You want the dressing to be mixed with the hot potatoes so that they absorb the dressing.
  • Mix in the celery and egg. Put in refrigerator to cool and allow the flavors to meld. It needs at least an hour in the refrigerator.

Notes

  • Non-fat Greek yogurt can be substituted for mayonnaise.