Pulled Pork & Slaw Baked Potato
Stovetop shredded pork and spicy jalapeño slaw.
By Ethan ChlebowskiUsually, 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
Ingredients
Baked potato
- russet potatoes2-3
- neutral oila drizzleto coat
- salta sprinkle
Pulled pork
- pork chops, or tenderloin450 g1 lb
- salt5 g1%
- neutral oil10 g
- waterto submerge
- barbecue saucefor tossing
Jalapeño cilantro slaw
- green cabbage, thinly sliced1/8
- carrots, shredded1
- jalapeños, minced1
- cilantro, choppedhandful
- mayonnaisea spoonful
- celery seedsa sprinkle
- saltto taste
- black pepperto taste
- vinegarto 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 browning 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.
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