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Publix Simple Meals

Memphis-Style Pulled Pork with Old-Fashioned Coleslaw

Memphis-Style Pulled Pork with Old-Fashioned Coleslaw
Total Time:
up to 8 1/2 hours
Active Time:
30 minutes

Cooking Sequence

  • Prepare pork and begin to slow cook (6–8 hours)
  • Complete pork and sauce and prepare coleslaw; serve (20 minutes)

Memphis-Style Pulled Pork


1 medium onion
6 cloves fresh garlic
2 (14-oz) cans reduced-sodium beef broth
1 (18-oz) bottle Memphis-style barbecue sauce
1/3 cup brown sugar
1/3 cup cider vinegar
1/2 teaspoon pepper
1 boneless Boston butt pork roast (about 3 1/2 lb)
2 tablespoons cornstarch
3 tablespoons water
6 Bakery French (or regular) Hamburger Rolls


  • Slice onion thickly; place in slow cooker with garlic cloves.


  1. Stir broth, barbecue sauce, brown sugar, vinegar, and pepper into slow cooker; add pork roast gently (wash hands). Cover and cook on HIGH for 6–8 hours until pork is fork tender and 145°F.
  2. Remove pork from slow cooker. Combine cornstarch and water until blended; stir into sauce mixture in slow cooker and bring to a boil. Boil 4–5 minutes or until slightly thickened.
  3. Shred pork using two forks. Split hamburger rolls, if needed. Strain sauce into medium bowl (discard onions and garlic). Serve pork on sandwich rolls topped with sauce. (Pork makes 6 servings; sauce makes 24 servings.)

Old-Fashioned Coleslaw


1/4 cup cider vinegar
2 tablespoons sugar
1/4 teaspoon celery seeds
1/2 cup light mayonnaise
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 (16-oz) bag shredded coleslaw mix


  1. Whisk in medium bowl: vinegar, sugar, and celery seeds until blended. Add mayonnaise, salt, and pepper; whisk until smooth.
  2. Stir in coleslaw mix until evenly coated. Chill until ready to serve. (Stir before serving.)

Aprons Advice

  • Complete your meal with French fries, sweet tea, and apple pie for dessert.
  • The cole slaw can be made 1 or 2 days in advance; just stir before serving and enjoy.

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Memphis-Style Pulled Pork

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Old-Fashioned Coleslaw

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Memphis-Style Pulled Pork

CALORIES (per 1/6 pork and 1/24 sauce) 640kcal; FAT 30.00g; SAT FAT 10.00g; TRANS FAT 0.00g; CHOL 170mg; SODIUM 630mg; CARB 37g; FIBER 0.00g; SUGARS 13g; PROTEIN 51g; CALC 4%; VIT A 0%; VIT C 0%; IRON 30%

Old-Fashioned Coleslaw

CALORIES (per 1/6 recipe) 80kcal; FAT 4.50g; SAT FAT 0.50g; TRANS FAT 0.00g; CHOL 5mg; SODIUM 230mg; CARB 9g; FIBER 0.00g; SUGARS 3g; PROTEIN 1g; CALC 2%; VIT A 0%; VIT C 0%; IRON 0%

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