This recipe for Oven Roasted Pulled Pork and Coleslaw Sandwiches is a family favourite! Serve it with homemade coleslaw and dill pickles…delicious!
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Last year for my husband’s 40th birthday bash, I served a tripled batch of my friend Merry’s crockpot pulled pork recipe, and it was a big hit! Since then I’ve made this recipe at least 5 times, and over this time I’ve tweaked it for our particular tastebuds with different spices, and now I want to share my oven roasted version with you. I prefer to bake my pulled pork, so I use my cast iron casserole dish because it holds the heat so well, and the pork comes out so tender.
I love this dinner recipe because it’s so easy to make and results in a big batch, so I actually freeze half for another day. It’s also a great meal to serve if you’re hosting a get together because of the fact that it makes quite a bit (you can easily double or triple the recipe as well). I’ve also included our family favourite coleslaw recipe.
This is one of our family’s most favourite meals ever. Serve the pulled pork with fresh white buns, coleslaw, pickles and potato salad. A little work early in the day, means a breeze a dinner time!
Oven Roasted Pulled Pork with Coleslaw
- 1 tbsp brown sugar
- 1 tbsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp dry mustard
- 1/8 tsp ground cinnamon
- 2 pork tenderloins
- 2 onions sliced thin
- 4 cloves garlic sliced thin
- 1 cup beef broth
- 1 - 2 cups of your favourite BBQ sauce
- 1 small/medium head of cabbage shredded
- 2 - 3 carrots shredded or sliced thin
- 2 green onions sliced thin
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup white vinegar
- 1/4 cup white sugar
- 3/4 tsp seasoning salt (like Lawry's)
Preheat your oven to 325 degrees.
Combine the brown sugar, chili powder, cumin, cinnamon and pepper. Set aside.
In an oven proof dish (I like to use a cast iron casserole dish), add the sliced onions, garlic and beef broth.
Lay the pork tenderloins on top of the onion mixture.
Rub the sugar/spice mix onto both sides of the pork tenderloins.
Cover the dish and bake for 5 hours, turning the tenderloins over 1 or 2 times, just to make sure they don't dry out.
Before serving, stir in your favourite BBQ sauce, to taste.
Mix together all the salad dressing ingredients (I use a hand blender to make sure the dressing is creamy). This makes a lot of dressing, so add it slowly to the shredded cabbage mixture. You decide how much dressing you need.
Putting it all together
Serve the pulled pork in buns topped with coleslaw. Enjoy!
Adapted from Merry About Town. If you would like to make a crockpot version of this recipe, my friend Merry has a great recipe!
Have a delicious day!
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