Whole30 Slow Cooked BBQ Pulled Pork with Tangy Coleslaw

There’s something undeniably primal and comforting about a slow-cooked pork shoulder. Growing up, the aroma of my grandmother’s pulled pork, slow-simmering for hours until it surrendered to the slightest touch of a fork, was the hallmark of any summer gathering. It was a dish that spoke of tradition, of generosity, and of pure, unadulterated joy. When I first embarked on the Whole30 journey, the idea of a BBQ classic like pulled pork seemed like a distant, forbidden dream. But as I delved deeper into compliant ingredients and clever cooking techniques, I discovered that you absolutely don’t have to let Whole30 keep you from the BBQ. This recipe is my testament to that, a smoky, savory, and delightfully tender pulled pork that will make you forget all about the “restricted” list.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 5 ½ to 6 hours
• Total Time: 6 ¼ to 6 ¼ hours
• Servings: 4
• Yield: Approximately 4 servings of pulled pork and coleslaw
• Dietary Type: Whole30, Paleo, Gluten-Free, Dairy-Free

Ingredients

For the Pork Shoulder

• 2 tablespoons kosher salt
• 2 tablespoons paprika
• 1 tablespoon ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 ½ teaspoons ground fennel
• 2 tablespoons extra virgin olive oil
• 2 lbs boneless pork shoulder

For the BBQ Sauce

• 1 ¾ cups plus 2 tablespoons coconut aminos
• ¾ cup tomato paste
• ¼ cup apple cider vinegar
• ¼ cup Dijon mustard
• 15 pitted Medjool dates, soaked for 10-15 minutes in warm water to soften
• 2 tablespoons chili powder
• 1 tablespoon garlic powder
• 4-6 dried arbol chiles, soaked 10-15 minutes in warm water to soften (adjust quantity to your spice preference)
• Kosher salt, to taste

For the Coleslaw

• ½ head red cabbage, thinly shredded
• ½ head green cabbage, thinly shredded
• 1 small fennel bulb, cored and julienned
• 1 Fuji apple, cored and julienned
• ¼ cup finely chopped red onion
• ¼ cup fresh parsley leaves, roughly chopped
• 1 lemon, juiced
• 2 teaspoons apple cider vinegar
• ¼ cup Whole30 mayonnaise (or see recipe below for homemade)
• Kosher salt, to taste

For the Whole30 Mayo (Optional, if not using store-bought)

• 2 egg yolks
• ¼ teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• ¾ cup canola oil (or other neutral-flavored oil like avocado oil)
• Kosher salt, to taste

Equipment Needed

• Medium bowl
• Half sheet pan
• Aluminum foil
• Blender
• Large bowl
• Airtight containers

Instructions

To prepare the most flavorful and tender pulled pork, we’ll start with a robust spice rub and then let time work its magic in the oven.

To Make the Pulled Pork:

1. In a medium bowl, whisk together all the spices for the pork rub: kosher salt, paprika, ground black pepper, garlic powder, onion powder, chili powder, ground coriander, ground cumin, and ground fennel. Set this aromatic blend aside.
2. Rub the spice mixture evenly over the entire surface of the boneless pork shoulder. If you have any extra spice rub, store it in an airtight container with your other spices for future use. While you can cook the pork right away, it’s ideal to marinate the pork in the spice rub for at least 4 hours or, even better, overnight in the refrigerator. This allows the flavors to penetrate the meat beautifully.
3. Preheat your oven to 250 degrees F. This low and slow temperature is key to tender pulled pork.
4. Line a half sheet pan with a long piece of aluminum foil, ensuring there’s enough overhang on both sides. Then, place another long piece of foil across the pan in the opposite direction, creating a cross shape. This double-layer of foil will help create a steamy environment for the pork.
5. Place the seasoned pork shoulder, fat side up, in the center of the foil on the prepared sheet pan. Drizzle the extra virgin olive oil over the pork and toss to coat.
6. Tightly cover the pork with the foil, ensuring the seam is on the top to prevent any juices from escaping.
7. Place the foil-wrapped pork into the preheated oven and cook for 3 hours.
8. After 3 hours, remove the pork from the oven. Carefully open the foil pack, exposing the top of the pork but keeping the foil intact to catch any released juices.
9. Place the pork back in the oven, uncovered, and cook for an additional 2 ½ to 3 hours, or until the pork is exceptionally tender and easily shreds with a fork. The total cooking time will be around 5 ½ to 6 hours, depending on your oven and the thickness of the pork shoulder.
10. Once the pork is tender, remove it from the oven and turn on your oven’s broiler.

To Make the BBQ Sauce:

1. While the pork is slow cooking, you can prepare the BBQ sauce.
2. Drain the soaked Medjool dates and soaked dried arbol chiles from their warm water.
3. In a blender, combine all the BBQ sauce ingredients: coconut aminos, tomato paste, apple cider vinegar, Dijon mustard, the softened pitted Medjool dates, chili powder, garlic powder, and the softened dried arbol chiles. Add the chiles based on your desired level of spice; you can use fewer if you prefer a milder sauce.
4. Blend on high speed until the sauce is completely smooth and has a shiny, appealing texture.
5. Season with kosher salt to taste.
6. Transfer the BBQ sauce to an airtight container and refrigerate until you are ready to serve.

To Make the Whole30 Mayo (If making from scratch):

1. If you prefer to make your own Whole30 mayonnaise, it’s quite simple. In a blender, combine the egg yolks, Dijon mustard, lemon juice, and minced garlic clove.
2. Blend on high speed until the mixture is smooth and well combined.
3. With the blender still running, slowly stream in the canola oil (or your chosen neutral oil). Continue blending until the mixture emulsifies and forms a thick, creamy mayonnaise.
4. Season the homemade mayo to taste with kosher salt.
5. Store the mayonnaise in an airtight container in the refrigerator until ready to serve. While you can use it immediately, the flavors will meld beautifully and deepen if it’s refrigerated overnight, allowing the garlic to infuse the mayo.

To Make the Coleslaw:

1. In a large bowl, combine the thinly shredded red cabbage, thinly shredded green cabbage, julienned fennel bulb, julienned Fuji apple, finely chopped red onion, and roughly chopped fresh parsley leaves.
2. Add the freshly squeezed lemon juice and apple cider vinegar to the vegetable and fruit mixture.
3. Fold in enough Whole30 mayonnaise to lightly coat the ingredients and give the coleslaw a creamy texture. You may not need the full ¼ cup, so add it gradually until you reach your desired consistency and creaminess.
4. Taste and season the coleslaw with kosher salt.
5. Refrigerate the coleslaw until ready to serve. This allows the flavors to meld and the vegetables to slightly soften.

To Serve:

1. Once the pork has finished its initial oven cooking, spoon about ½ cup of the prepared BBQ sauce over the top of the tender pork shoulder.
2. Place the sheet pan with the sauced pork back under the broiler for 4-5 minutes, or until the BBQ sauce has caramelized and developed a delicious glaze. Keep a close eye on it to prevent burning.
3. Remove the pork from the oven. Using two forks, shred the pork into bite-sized pieces.
4. Toss the shredded pork with more of the reserved BBQ sauce until it’s coated to your liking.
5. Serve the pulled pork immediately, with any remaining BBQ sauce offered on the side.
6. Accompany the pulled pork with the chilled coleslaw.

All leftovers will hold well in the refrigerator for up to two days. The BBQ sauce is an exception and will keep in the refrigerator for up to 1 week.

Expert Tips & Tricks

• Don’t Skip the Fat Cap: The fat on the pork shoulder renders down during the slow cooking process, basting the meat and contributing to its incredible tenderness and flavor. Ensure it’s facing upwards during the initial cooking phase to allow it to melt into the roast.
• Spice Rub Variations: Feel free to adjust the spice rub to your preference. A pinch of cayenne pepper can add a nice kick, or a touch of smoked paprika can deepen the smoky flavor.
• Make Ahead Magic: The BBQ sauce can be made up to a week in advance and stored in the refrigerator. The Whole30 mayonnaise can also be made a day or two ahead. This will save you time on the day of serving.
• Testing for Tenderness: The most reliable way to know your pork is ready is by its texture. It should pull apart easily with a fork. If it feels resistant, it needs more time.
• Crispy Edges: For some wonderfully crispy bits of pulled pork, after shredding, you can briefly sauté some of the shredded pork in a hot skillet with a little of the BBQ sauce until slightly crisped.

Serving & Storage Suggestions

This Whole30 Slow Cooked BBQ Pulled Pork is a fantastic centerpiece for any meal. Serve it piled high on compliant lettuce wraps, in bowls over cauli-rice, or simply as is, accompanied by the refreshing coleslaw. The sweet and tangy coleslaw provides a perfect contrast to the rich, savory pork.

For storage, allow the pulled pork, coleslaw, and BBQ sauce to cool completely before transferring them to airtight containers. Refrigerate immediately. The pulled pork and coleslaw will last for up to 2 days. The BBQ sauce, being a condiment, has a longer shelf life and can be stored in the refrigerator for up to 1 week.

To reheat the pulled pork, gently warm it in a skillet over medium-low heat with a little extra BBQ sauce, or briefly in the microwave. Avoid overcooking, as it can dry out. The coleslaw is best served chilled, so it’s not ideal for reheating.

Nutritional Information

Nutrient	Amount per Serving (approximate)	% Daily Value (approximate)
Calories	1328.6 kcal	–
Calories from Fat	892 kcal	–
Total Fat	99.1 g	152%
Saturated Fat	21.1 g	105%
Cholesterol	244.2 mg	81%
Sodium	4404.9 mg	183%
Total Carbohydrate	71 g	23%
Dietary Fiber	18.7 g	74%
Sugars	37.7 g	150%
Protein	49.8 g	99%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.

Variations & Substitutions

• For a Spicier Kick: Add an extra dried arbol chile or a pinch of cayenne pepper to the BBQ sauce. You could also add a touch of fresh jalapeño to the coleslaw.
• Smokier Flavor: For an even deeper smoky profile, consider adding a teaspoon of liquid smoke (ensure it’s compliant) to the BBQ sauce, or a pinch of smoked paprika to the pork rub.
• Fennel Alternative: If fennel isn’t your favorite, you can omit it from the coleslaw or substitute with a finely grated Granny Smith apple for a tart crunch.
• No Apple Cider Vinegar? While apple cider vinegar provides a lovely tang, white wine vinegar or even red wine vinegar can be used as a substitute in a pinch for both the BBQ sauce and the coleslaw.

FAQs

Q: Can I make the pulled pork in a slow cooker?
A: Absolutely! While this recipe is designed for the oven, you can adapt it for a slow cooker. Place the seasoned pork shoulder in the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until tender. You’ll likely want to finish it under the broiler or in a hot pan to get that caramelized sauce.

Q: My BBQ sauce is too thick/thin, how can I adjust it?
A: If your sauce is too thick, whisk in a tablespoon or two of water or compliant broth until it reaches your desired consistency. If it’s too thin, simmer it gently in a saucepan for a few minutes to allow some of the liquid to evaporate.

Q: How can I serve this pulled pork without bread or buns?
A: Lettuce wraps are a fantastic Whole30-friendly option. You can also serve it over a bed of mixed greens, cauliflower rice, or simply as is with the coleslaw.

Q: Is the homemade Whole30 mayo absolutely necessary?
A: Not at all! Many compliant store-bought mayonnaise brands are readily available. If you choose to make your own, it’s a rewarding way to control the ingredients and ensure it fits your dietary needs perfectly.

Q: How long does the coleslaw last in the refrigerator?
A: The coleslaw will last for up to 2 days in the refrigerator, although it’s best enjoyed within the first day or two for optimal freshness and crispness.

Final Thoughts

This Whole30 Slow Cooked BBQ Pulled Pork is more than just a meal; it’s a celebration of flavor and a testament to how delicious compliant eating can be. The depth of spice on the pork, the rich and tangy BBQ sauce, and the crisp, refreshing coleslaw come together in perfect harmony. Don’t hesitate to get creative with how you serve it, and I encourage you to share your culinary triumphs and any personal twists you add to this recipe. I find it pairs wonderfully with a crisp, dry hard cider or a refreshing glass of sparkling water with a squeeze of lime. Enjoy this taste of BBQ freedom!