Peach-Glazed Pulled Pork with Tangy Cabbage Slaw

By Sprig Originals ✓ · cooked up in Sprig

A low-and-slow pork shoulder rubbed with smoked paprika and coffee-dark spices, pulled into juicy strands and tossed in a glossy fresh-peach barbecue sauce sweetened only with honey. A crisp vinegar cabbage slaw cuts the richness — no mayo, no dairy, no buns, just deeply Southern flavor.

Ingredients

• 4 lb boneless pork shoulder, trimmed of loose fat
• 1 tbsp smoked paprika
• 2 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground mustard
• 1 tsp freshly ground black pepper
• 1/2 tsp ground cayenne pepper
• 2 tbsp coconut oil
• 1 large yellow onion, sliced
• 1 cup water
• 1/4 cup apple cider vinegar

• 3 medium ripe peaches, pitted and chopped (about 2 cups)
• 1/3 cup tomato paste
• 1/4 cup apple cider vinegar
• 3 tbsp honey
• 2 tsp smoked paprika
• 1 tsp ground mustard
• 1/2 tsp ground chipotle chile
• 1/2 tsp kosher salt
• 1/4 cup water

• 5 cups green cabbage, thinly shredded
• 2 cups red cabbage, thinly shredded
• 1 large carrot, grated
• 3 tbsp apple cider vinegar
• 3 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1/2 tsp celery seed
• 3/4 tsp kosher salt
• 2 tbsp chopped fresh flat-leaf parsley

Instructions

1. Heat the oven to 300°F. Pat the pork shoulder very dry with paper towels and cut it into 3 or 4 large chunks so it cooks evenly.
2. In a small bowl stir together the smoked paprika, 2 teaspoons salt, garlic powder, onion powder, ground mustard, black pepper, and cayenne. Rub the mixture over every surface of the pork, pressing it in.
3. Melt the coconut oil in a large Dutch oven over medium-high heat. Sear the pork in batches, 3 to 4 minutes per side, until deeply browned; transfer to a plate. Do not crowd the pot.
4. Lower the heat to medium and add the sliced onion with a pinch of salt. Cook 5 minutes, scraping up the browned bits, then pour in the water and 1/4 cup cider vinegar and bring to a simmer.
5. Return the pork and any juices to the pot, cover tightly, and roast in the oven for 3 1/2 to 4 hours, turning the pieces once at the halfway point. The pork is ready when a fork twists through it with no resistance and it shreds easily.
6. While the pork roasts, make the sauce: combine the peaches, tomato paste, 1/4 cup cider vinegar, honey, smoked paprika, ground mustard, chipotle, 1/2 teaspoon salt, and 1/4 cup water in a saucepan. Simmer over medium-low heat, stirring often, for 20 to 25 minutes until the peaches collapse and the sauce thickens.
7. Blend the sauce smooth with an immersion blender (or carefully in a standing blender), then taste and adjust with a splash more vinegar or honey. Set aside.
8. Make the slaw: whisk the 3 tablespoons cider vinegar, olive oil, 1 tablespoon honey, celery seed, and 3/4 teaspoon salt in a large bowl. Add both cabbages and the carrot, toss well, and let sit at least 20 minutes at room temperature, tossing once or twice. Fold in the parsley just before serving.
9. Transfer the pork to a board and shred with two forks, discarding any large fat pockets. Skim the fat from the pot juices and reserve 1/2 cup of the defatted braising liquid.
10. Return the shredded pork to the pot or a large bowl. Add the reserved braising liquid and about two-thirds of the peach barbecue sauce; toss until every strand is coated and glossy.
11. For crisped edges, spread the sauced pork on a rimmed baking sheet and broil 4 inches from the element for 4 to 6 minutes, watching closely, until the tips char.
12. Pile the pork into bowls or lettuce cups, top with the drained slaw, and pass the remaining barbecue sauce at the table.

Chef's tips

Nutrition (per serving, estimated)

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