Best Pickled Onion And Cilantro Coleslaw For Pulled Pork Recipes
COLESLAW FOR PULLED PORK
This light, crisp coleslaw for pulled pork is crunchy, slightly sweet, but not too creamy. Best enjoyed after at least 1 hour, but holds up well for days! GF, Vegetarian
Provided by Ari Laing
Categories Side Dish
Time 2h10m
Number Of Ingredients 7
Steps:
- Combine in a bowl. Place bagged coleslaw mix in a large bowl, then add ½ a thinly sliced red onion, ¾ cup mayonnaise, 3 Tbsp red wine vinegar, 2 Tbsp granulated sugar, ½ tsp Kosher salt, and a couple pinches of black pepper. Use tongs to thoroughly toss.
- Refrigerate until needed, at least 1 hour (though 2 or 3 hours is better).
Nutrition Facts : Calories 78 kcal, Carbohydrate 8 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 3 mg, Sodium 311 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 4 g, ServingSize 1 serving
5 INGREDIENT COLESLAW (FOR PULLED PORK)
Looking for an easy, creamy coleslaw that goes well with pulled pork or any other BBQ, grilled, or roasted meat? This is it! It's creamy, slightly sweet and tangy, and has a little punch from green onion and black pepper. You'll make this healthier (and dairy-free) coleslaw again and again!
Provided by Thriving Home
Categories Side Dish
Time 5m
Number Of Ingredients 7
Steps:
- In a large serving bowl, whisk together the mayo, vinegar, honey, green onions, salt, and pepper.
- Add the coleslaw mix and stir until well combined.
- Let sit in the fridge for 2-4 hours before serving (the flavors get better. Be sure to taste and adjust the salt and pepper to your preference before serving.
PULLED PORK SANDWICHES WITH PICKLED ONION SLAW
This was published in the September 2012 Ladies' Home Journal and I didn't want to lose the recipe! Fast and easy meal, especially when serving a large group of people.
Provided by moose_kristi
Categories Pork
Time 7h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle salt over entire pork shoulder and place in a slow-cooker with crushed garlic, cumin seeds and 1/4 cup vinegar. Cover and cook on low heat for 7 hours or high heat for 5 hours. Pork should shred easily and be very tender.
- Meanwhile, make slaw by whisking together remaining 1/4 cup vinegar, sugar and celery seed; toss with onions. Let sit up to 3 hours. Stir in cilantro just before serving.
- Remove pork from juices and cool slightly, then shred and cut into small pieces. Strain juices and pour off fat. Mix 1 cup of the juices with barbeque sauce and hot sauce to serve with pork; discard remaining juices.
- Serve pork on brioche buns piled with onion slaw and drizzled with sauce. Pork can be made a day in advance.
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