Nova Scotia Pulled Pork & Slaw

Recipe By:
The Kilted Chef, Alain Bossé
Select Nova Scotia


Slow cooker pulled pork
2 pounds (1000 g) Nova Scotia pork shoulder
¼ cup (50 ml) smoked paprika
½ tbsp (2 ml) mustard
2 tbsp (30 ml) sea salt
1 tbsp (15 ml) black pepper
¼ cup (50 ml) brown sugar
2 tbsps (30 ml) olive oil
½ cup (125 ml) apple, diced
¼ cup (50 ml) onions, diced
1 cup (250 ml) beef broth
1 bottle (355 ml) BBQ sauce of your choice
Alain’s Mom’s Slaw
¾ cup (175 ml) white vinegar
¾ cup (175 ml) vegetable oil
1 tsp. (5 ml) salt
1 tsp. (5 ml) dry mustard
3 tsp. (15 ml) HP sauce
1 cup (250 ml) white sugar
1 can (10 oz./300g) tomato soup
2 garlic cloves cut in large pieces



Slow Cooker Pulled Pork

In a small bowl, mix smoked paprika, mustard, sea salt, black pepper and brown sugar. Mix well then rub all over the pork shoulder. In a frying pan, heat the olive oil then sear all sides of the pork shoulder for 2 to 3 minutes on each side.


Remove from the pan and place at the bottom of the slow cooker along with all the drippings from the pan. Add onions, apples, and broth. Cook on low for 6 hours.


Using two forks, start to pull the pork.  If you feel that it is not pulling easily, then return to the slow cooker and cook for a bit longer until it falls apart when you pull. Remove any bones and gristle. Return to the slow cooker and mix in the BBQ sauce and reheat for 30 minutes.


Alain’s Mom’s Slaw

Mix all ingredients together in a large Mason jar and refrigerate for 1 hour.


Shred Nova Scotia white and purple cabbage, and toss together with shredded Nova Scotia carrots. Toss with dressing.




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Photo of Nova Scotia Pulled Pork & Slaw
Nova Scotia Pulled Pork & Slaw