Recipes and Cooking Rhubarb Pulled Pork Double up on rhubarb for this seasonal riff on a BBQ favorite. First, cook rhubarb until tender in a sweet balsamic sauce that mellows the vegetable's tang and coats shredded slow-cooked pork. Second, add raw rhubarb matchsticks to cabbage slaw for a surprising sour note. By Regina Ragone Updated on March 22, 2022 Print Share Share Tweet Pin Email Photo: Brie Passano Hands On Time: 40 mins Total Time: 5 hrs 40 mins Servings: 8 Yield: 4 cups Jump to Nutrition Facts Ingredients 3 tablespoon chopped fresh thyme 1 tablespoon lemon zest 1 teaspoon onion salt 1 teaspoon garlic powder 2 ½ pound boneless pork shoulder, trimmed 1 tablespoon olive oil ⅓ cup plus 1/2 cup white balsamic vinegar 1 sweet onion, halved and sliced (1 1/2 cups) 1 bulb fennel, trimmed, cored, and sliced (1 cup) 1 cup chicken broth 2 cup 1/2-inch slices fresh rhubarb Fresh Rhubarb Coleslaw (see recipe) (optional) Fresh Rhubarb Coleslaw 1 cup julienned fresh rhubarb ¼ cup apple cider vinegar 2 teaspoon sugar ½ cup mayonnaise ¼ teaspoon salt 3 cup finely shredded green cabbage 1 cup finely shredded carrots Directions In a bowl combine 2 tablespoons thyme, the lemon zest, onion salt, and garlic powder. Rub pork with mixture. Wrap in plastic wrap; chill 2 to 24 hours. Preheat oven to 325°F; position a rack in the lower third of oven. In a 4- to 5-quart Dutch oven heat oil over medium-high. Add pork. Brown evenly on all sides, about 8 minutes. Remove pork. Add 1/3 cup vinegar to Dutch oven, scraping up any browned bits. Add onion, fennel, and 1/4 teaspoon salt. Cook 8 to 10 minutes or until browned, stirring occasionally. Place pork on onion mixture. Add broth, 1/2 cup vinegar, and 1 tablespoon thyme. Bring to boiling; cover. Place in oven. Cook 3 to 3 1/2 hours or until pork is tender. Remove pork to a bowl; cover. For sauce: Add rhubarb to cooking liquid in Dutch oven. Bring to boiling; reduce heat. Cook, uncovered, 7 minutes or until rhubarb is softened and mixture is thickened, stirring occasionally. If sauce is too tart, add 1 teaspoon brown sugar. Shred pork; combine with sauce. Heat through. Serve on split hamburger buns with, if desired, Rhubarb Coleslaw. Makes 8 servings. Fresh Rhubarb Coleslaw In a large bowl toss rhubarb with vinegar and sugar. Let stand 10 minutes. Stir mayonnaise and 1/4 teaspoon salt into rhubarb mixture until combined. Add cabbage and carrots; stir to combine. Cover; chill 2 to 4 hours before serving. Makes 6 to 8 servings. Print Nutrition Facts (per serving) 354 Calories 8g Fat 39g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 354 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 10% Cholesterol 70mg 23% Sodium 576mg 25% Total Carbohydrate 39g 14% Total Sugars 17g Protein 30g Vitamin C 8.9mg 45% Calcium 113mg 9% Iron 2.7mg 15% Potassium 570mg 12% Folate, total 53.7mcg Vitamin B-12 0.6mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.