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.

Rhubarb Pulled Pork sandwich wrapped with tissue paper
Photo: Brie Passano
Hands On Time:
40 mins
Total Time:
5 hrs 40 mins
4 cups


  • 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

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. In a large bowl toss rhubarb with vinegar and sugar. Let stand 10 minutes.

  2. 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.

Nutrition Facts (per serving)

354 Calories
8g Fat
39g Carbs
30g Protein
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.

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