Pulled Pork & Slaw Baked Potato

Carolina BBQ inspired.

2-3 servings
2 hours
Ethan Chlebowski

Ingredients

Baked potato

  • Russet potatoes
    2-3
  • Neutral oil
    a drizzleto coat
  • Salt
    a sprinkle

Pulled pork

  • Pork Chops, or tenderloin
    450 g1 lb
  • Salt
    5 g1%
  • Neutral oil
    10 g
  • Water
    to submerge
  • Barbecue Sauce
    for tossing

Jalapeño cilantro slaw

  • Green cabbage, thinly sliced
    1/8
  • Carrots, shredded
    1
  • Jalapeños, minced
    1
  • Cilantro, chopped
    handful
  • Mayonnaise
    a spoonful
  • Celery Seeds
    a sprinkle
  • Salt
    to taste
  • Black Pepper
    to taste
  • Vinegar
    to taste

Remaining toppings

  • Low-fat sour cream
  • Barbecue Sauce

Method

Step 1: Braise the pork

Cut the pork into cubes. Set a Dutch oven or heavy pot over medium-high heat. Add the oil, then add the pork and salt.

Add enough water to come about three-quarters of the way up the pork. Bring to a , then cover, reduce heat, and for about 90 minutes, or until the pork is tender enough to shred.

Step 2: Cook the potato

Meanwhile, cook the potato. Poke several holes all over the potato with a fork. it for 3 minutes to give it a head start.

Rub the potato with a little oil and salt, then transfer it to a 425°F (220°C) oven and for about 30-45 minutes, or until the skin is crisp and the center is tender.

Step 3: Brown the pork & shred

Once the pork is tender, remove the lid and continue until the water evaporates.

Let the remaining fat in the pot start the pork pieces. Once well colored, remove the pork from the pot, allow to cool, and shred it with a fork or your hands. Set aside.

Step 4: Make the slaw

Thinly slice the cabbage and add it to a bowl with a small sprinkle of salt. Mix to lightly season and soften the cabbage.

Add the julienned carrot, diced jalapeño, chopped cilantro, celery seed, vinegar, and mayo.

Toss until the slaw is evenly coated, then taste and adjust with more salt, vinegar, mayo, or celery seed as desired.

Step 5: Sauce & finish the pork

Return the shredded pork to the pan over low heat. Add just enough BBQ sauce to coat the pulled pork. Mix until everything is warm, glossy, and evenly coated in sauce.

Step 6: Fill the potato & serve

Slice into the top of the baked potato and fluff the interior with a fork. Add the low-fat sour cream to the inside and mix it slightly into the potato so the center becomes creamy.

Pile on a large serving of hot Carolina BBQ pork, then top with the jalapeño cilantro slaw.

Finish with an extra drizzle of Carolina BBQ sauce and serve immediately.

“Usually, pulled pork is made with pork shoulder, but I made it work with a leaner cut using the stovetop carnitas-style method: braise the pork submerged in water until tender, then brown & the pieces as the water evaporates. This gets you lean, shredded pork in less time, but you could braise a standard shoulder or Boston butt for longer.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

SINGLE SERVING
Calories883
99g
21g
64g

FAQ

Why add water if the goal is browned pork?

The water lets the pork first so it becomes tender enough to shred. Once the water evaporates, the remaining fat in the pot helps the pork brown and get some on the exterior before being shredded.

What makes this slaw taste like deli slaw?

Celery seed. It brings a concentrated celery-like, herbal flavor that shows up in classic American deli foods like coleslaw, potato salad, pickles, and relishes. If you don’t have it, substitute with a squeeze of mustard for punch.