Slow Roasted Spice Rub Pork Shoulder with Horseradish Coleslaw
On Friday night, I decided to make this recipe for for a Spice Rub Pork Shoulder to have for the weekend. I knew it would be a hit with Baldy and relatively easy to make. The meat roasts in the oven for 8 hours on 250 degrees until it falls off the bone and the whole house smells so good. The coleslaw that goes with the meat is the best I’ve ever eaten and I’ll probably never make it any other way! The addition of horseradish is truly delicious and goes so perfectly with the meat. Serve this pork shoulder with the coleslaw and bread of your choice. I had a loaf of jalepeno cheddar sourdough in the freezer and it was amazing…otherwise, I would have used Hawaiian Rolls. After the fact, I thought it would have been amazing to smear some of the horseradish mayonnaise that dresses the slaw on the roll…OMG! This recipe is perfect for a cold weekend and the leftovers are amazing!
*The original recipe came from my No Crumbs Left cookbook which I highly recommend!
I haven’t mentioned my Haand pottery in a while but it’s still my favorite for serving pieces. I specifically love the shallow serving bowls because they photograph so beautifully and hold just the right amount. Remember you can use code CRAZYBLONDELIFE to receive 15% off your order.
Spice Rub Pork Shoulder with Cole Slaw
Ingredients
- For the Pork Shoulder
- 1 Tablespoon each granulated garlic, onion powder and cayenne pepper
- 2 Teaspoons each freshly ground black and white pepper
- 1 Teaspoon each dried thyme and oregano
- 2 Tablespoons kosher salt
- 1 - 6 to 7 pound pork shoulder on the bone, with fat cap intact
- For the Coleslaw
- 6 cups thinly shredded white and red cabbage
- 1 - 1/2 cups finely julienned carrots
- 1 Cup mayonaisse
- 1 Tablespoons (or to taste) prepared horseradish
- 1 Teaspoon Dijon mustard
- 1 Tablespoon red wine vinegar
- Salt and freshly ground black pepper to taste
- 2 Tablespoons finely chopped chives (optional)
Instructions
- For the Pork Shoulder
- Preheat the oven to 250 degrees.
- In a small bowl, stir together the paprika, granulated garlic, onion powder, cayenne, black pepper, white pepper, thyme, and oregano until combined well.
- Evenly season the pork shoulder with the salt. Then thoroughly coat with the spice mixture (you don't have to use it all but be sure to cover all sides). Put the pork on a rimmed baking sheet or in a large roaster and bake uncovered for 8 hours or until there's a really deep brown crust and the meat is very soft and fork tender. After 2 hours check for fat in the bottom of the pan and add 2 tablespoons of water if there isn't any fat. Baste the pork a few times as it cooks.
- Meanwhile for the coleslaw. In a small bowl, combine mayo, mustard, horseradish, vinegar, salt, pepper and chives. Stir together the cabbages and carrots. Add the horseradish dressing and adjust seasonings. Cover and refrigerate until ready to serve.
- Serve the shredded meat with the coleslaw. Enjoy!
Next time I make this Pork Shoulder, I may try it in the slow cooker because my Le Creuset roaster was a bear to scrub clean…otherwise, this recipe is perfection!
And…a boutique with essentials to make this recipe as well as a few best sellers from this month!
And…some goodies from my Crazy Blonde Life Storefront!
I hope you’ve enjoyed this post! Let me know if you make the pork shoulder and be sure to leave a comment below!
~XOXO Suzanne