Pulled Pork, Coleslaw and Baked Beans

It’s a nice lazy Sunday. We are watching the Daytona 500 – no, that’s not true. The Man is watching the Daytona 500, and I’m keeping busy, not paying attention to the endless left turns on TV. But we are both salivating to the aromas of pork butt roasting in the oven. It’s been in there since 8 this morning, and I am about to eat my arm….  But it’s almost done and we are fixing to grub hard on some pulled pork and fixins! Here are the recipes so that you can do the same.

Sliders and Baked Beans

Pulled Pork Sliders



  • Boston Butt (4-6 pounds, bone in)
  • 4 C. water
  • 1/4 C. salt
  • 1/4 C. molasses
  • 2 tsp. peppercorns
  • 2 garlic cloves, smashed

Combine water, salt and molasses, stir until salt is dissolved. Add in peppercorns and garlic. Place meat in a zip top bag and pour in brine. Squeeze air out of bag, seal, and place in the fridge. Allow meat to brine for at least 6 hours.


Dry Rub

Pork Seasonings

  • 1 T. salt
  • 2 T. black pepper
  • 1 T. onion powder
  • 1 T. garlic powder
  • 1 T. paprika
  • 2 tsp. curry powder
  • 1/4 C. brown sugar

Combine all ingredients. Remove meat from brine, and pat dry with a paper towel. Rub seasonings onto all sides of the meat.

Pulled Pork

Pulled Pork

Take pork out of the fridge, and allow it to warm up for an hour. Place meat, fat cap up, in a roasting pan. Bake, uncovered in a 225F oven for 1.5 – 2 hours per pound or until internal temperature is 170F*. Outside will appear dry, and meat will be pulling away from bone. Remove from oven, and allow to rest for up to an hour. Remove fat cap, then shred pork with 2 forks.

*Pork is technically “done” when it reaches an internal temperature of 145F. But we don’t want “done”. We want the fat and connective tissue to melt away, which begins when the meat reaches 145F. Continue cooking until you get around 170F for succulent meat that is easy to pull. 


  • Pulled Pork
  • Mini potato buns
  • BBQ sauce
  • Coleslaw

Put 1 to 2 Tablespoons of BBQ sauce on bottom bun. Top with pork and coleslaw.

Pulled Pork sliders



Before having a toddler, I would shred my own cabbage for coleslaw. But now that my time is more valuable, I buy a pre-shredded package of tri-color coleslaw mix (which includes green and red cabbage and carrots). If you want to shred your own, I suggest using a mix of 1/2 savoy cabbage, 1/4 green cabbage, and 1/4 red cabbage.

For best results, mix your coleslaw early in the day. This gives the dressing time to soften your cabbage.

  • 1 Lb. shredded cabbage
  • 1/2 C. mayonnaise
  • 1/2 C. sour cream
  • 4 T. whole grain mustard
  • 4 T. yellow mustard
  • 2 T. sugar
  • 2 T. apple cider vinegar
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. celery seeds

Combine all ingredients. Mix until cabbage is completely coated. Cover and refrigerate for at least 2 hours before serving.

Baked Beans

Best Baked Beans

The Pioneer Woman has a recipe titled “The Best Baked Beans“. And she ain’t lying. In fact, I don’t even like baked beans…but I’ll eat these by the bowl full! A few notes on the preparation. First – I do everything in a cast iron skillet, making this a one-pot meal. Cook the bacon, then the veggies, and finally add the remaining ingredients and bake – right in the skillet. Unless you are making a huge batch…then you may need to pour the beans into a bigger vessel for baking. Second – I use Van Camp Pork n’ Beans. And I’m not sure why, but the largest cans seem to be 1/4 liquid and only 3/4 beans. So even if I’m doing a larger batch, I go with the smaller (32 oz. and less) cans. You pay more per ounce, but you get more beans in the long run. Third – sometimes (like today) I skip the bacon. I don’t always feel like the extra cholesterol and fat. Just use 1 Tablespoon to saute your veggies in.


One thought on “Pulled Pork, Coleslaw and Baked Beans

  1. Pingback: Pork Taquitos | The Highfalutin Duck

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