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Southern Pulled Pork BBQ and Oriental Cole Slaw



  • 3 lbs Boston Butt Roast
  • 1 cup yellow mustard
  • 1/2 c apple cider vinegar
  • 1/2 c brown sugar
  • 2 T olive oil
  • 2 t garlic powder
  • 1/4 t cayenne pepper
  • 1 T Worcestershire sauce
  • 1 T lemon juice
  • salt and pepper to taste


  • 1 head of cabbage roughly chopped
  • 1 Red/Purple cabbage roughly chopped
  • 1 Green Bell Pepper Chopped
  • 1 Yellow or Orange Bell Pepper chopped
  • 2 TBS Chopped Cilantro
  • Add Walnuts, Almonds or Chestnuts if desired


Slaw Dressing

  • 2 TBS Olive Oil
  • 1/2 Cup Mayonnaise
  • 1/4 Cup Rice Vinegar
  • 2 TBS Soy Sauce
  • Dash of Salt
  • Dash of Pepper
  • Dash of Garlic
  • 1/3 Cup of Sugar




Mix mustard, vinegar, brown sugar, lemon juice, Worcestershire sauce, cayenne pepper and olive oil well. Bring to a boil and then turn down heat and simmer for 30 minutes. Pour into container and let sit in refrigerator over night. Cook pork roast in crock pot until it falls apart. Salt and pepper to tasted. Remove roast from crock pot and place in a shallow baking dish. With two forks shred the roast well and discard any fat globules. Pour 1/2 the bbq sauce over the meat and put in 300º oven for about 1 hour. Put remainder of bbq sauce in a bottle as use on pork as desired.


Break ingredients apart and put in large bowl and mix around in bowl.


Whist all ingredients until they are well blended Pour atop slaw and mix dressing by hand until it is well saturated in. Place in refrigerate and let marinate overnight.

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