Pulled BBQ Plate with Coleslaw

This pulled barbecue plate pairs tender, slow‑cooked shredded meat with crisp, creamy coleslaw for a balanced meal that is both rich and refreshing.

Why You’ll Love This Recipe

The barbecue meat is deeply flavoured and succulent, while the coleslaw brings a cool, crunchy contrast. Together, they make a satisfying main course suitable for casual dinners or gatherings.

ingredients

pulled barbecue pork or chicken
barbecue sauce
green cabbage, shredded
carrot, grated
red cabbage, shredded
mayonnaise
apple cider vinegar
sugar
salt
black pepper

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

directions

1. Prepare the pulled barbecue meat by slow‑cooking seasoned meat with your preferred barbecue sauce until easily shredded.

2. For the coleslaw, combine shredded cabbage, carrot, and red cabbage in a bowl.

3. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.

4. Toss the slaw vegetables with the dressing until evenly coated.

5. Serve the pulled barbecue alongside the coleslaw on a plate.

Servings and timing

Serves: 4
Preparation: 20 minutes
Cooking: 6–8 hours (slow cooker)
Total: 6–8 hours 20 minutes

Variations

• Add jalapeños or pickled onions to the coleslaw for a spicy kick.
• Use chicken instead of pork for a lighter option.
• Substitute Greek yogurt for some mayonnaise for a tangier slaw.

storage/reheating

Store pulled meat in an airtight container in the refrigerator for up to three days. Reheat gently in a covered skillet with a splash of water. Coleslaw is best eaten fresh but can be stored separately for one day.

FAQs

Can I prepare the barbecue meat ahead of time?

Yes. Slow‑cook the meat a day ahead and reheat before serving.

How do I keep the coleslaw crisp?

Dress the vegetables just before serving to maintain crunch.

Is this meal suitable for meal prep?

Yes, especially the barbecue meat; assemble fresh servings daily.

What cut of meat is best?

Pork shoulder or chicken thighs work well for pulled barbecue.

Can I make the coleslaw without mayonnaise?

Yes, a vinaigrette‑based slaw can be substituted.

How do I prevent the meat from drying out?

Retain some cooking juices when storing and reheating.

Can I serve this on buns?

Absolutely, for a pulled barbecue sandwich variation.

How spicy is this recipe?

It is mild; add chilli flakes for heat if desired.

What drinks pair well?

Iced tea, lemonade, or light beer complement this dish.

Can I use pre‑shredded cabbage?

Yes, but fresh shredded cabbage usually has better texture.

Conclusion

This pulled barbecue plate with coleslaw offers a harmonious combination of rich, smoky meat and crisp, refreshing vegetables, making it a versatile and satisfying meal.

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