Pulled Pork with Pineapple BBQ Sauce and Apple Jicama Slaw

Whew! It’s a scorcher out there!

Or, I don’t know, some other cliché expression of summer. Point is, it’s the beginning of barbecue season! I’ve never been one for pools. Or sandals, volleyball, heat, sweating, mosquitos or sun burns, for that matter. But when it comes to summer picnics and barbecue, count me in!

And to kick things off, my dear friends and mom, I have THREE recipes today! Okay, so they’re kinda just 3 parts of one meal. But STILL.

I’m partnering with my collaborator-in-crime Marie again for this post. You guys know Marie. She’s the one with the savvy booze knowledge and the supplies to make impressive cocktails for your friends all summer. AKA your best friend now.

This month Marie and I are using the Pineapple Turmeric Shrub from Element Shrub. I first used it to make an apple jicama slaw, then discovered how great it is in a barbecue sauce, so it worked out perfectly for me.

You’ve probably seen an apple jicama slaw on a menu or two before. It’s not exactly new, but it does seem to be gaining in popularity as people discover what a great topping it makes on anything from tacos to burgers to, well, pulled pork sandwiches.

It’s really easy to make, too, and only requires a few ingredients. Here’s the trick, though. The quality of the jicama really matters here. You can find jicama root at almost any grocery store these days, but I haven’t had the best of luck with the ones from cheaper chains. I’d suggest making this one things you pick up from a place with high-quality produce. Whole Foods, Publix, whatever you have near you. Th crappier jicama will taste like dirt and be tough, but the good ones are slightly sweet and crisp.

Apple Jicama Slaw

This crisp, sweet slaw is the perfect partner for summer burgers, barbecue, tacos or just as a side dish. It’ll stay crisp for up to 5 days, too, so you can make it ahead!

  • Prep Time: 3h
  • Total Time: 18m


  • medium granny smith apples
  • 1 lb jicama (usually 1/2 to 2/3 of one jicama root)
  • 10 oz angel hair shredded cabbage (1 small bag)
  • 3 tbsp. mayonnaise
  • 6 oz Elements Pineapple Turmeric Shrub
  • 2 tsp. salt


  1. Peel the jicama root. Quality makes a big difference with the jicama, so get one from a store with high-quality produce.
  2. Cut the jicama and apples (unpeeled) into very thin matchsticks. Toss these into a large bowl or gallon storage bag.
  3. Add in the remaining ingredients and toss to combine.
  4. Serve cold


You can make the slaw well in advance because it keeps really well and stays crisp for at least several days in the fridge. I was  still eating mine almost a week later the first time I made it, and I speak as someone who is very suspicious of leftovers’ quality.

Now for the pulled pork. If you have a trusty go-to recipe, you’re more than welcome to use that for your slaw vessel, or obviously if you have a real smoker please use that. But all those who are stuck indoors for their cooking or those without a fave pork recipe, here’s one for ya.

Pulled Pork BBQ

  • Prep Time: 20m
  • Cook Time: 10h
  • Total Time: 10h 20m


  • 1 tbsp. dry mustard
  • 3 tbsp. smoked paprika
  • 2 tbsp. sea salt
  • 1 tbsp. black pepper
  • 1 tbsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. cayenne pepper
  • 1 tsp. liquid smoke
  • 1/3 c liquid, such as beer, cider, broth or water
  • 3 1/2 lb pork butt


  1. Preheat oven to 225 degrees
  2. Mix together all of the spices in a small bowl. This will be your spice rub
  3. Coat the pork liberally on all sides with the spice rub
  4. Sear the pork on all sides in a dutch oven over medium-high heat, finishing with the fat side up
  5. Add 1/3 cup liquid to the bottom of the pot around the pork to deglaze. Mix the liquid smoke into the liquid in the pot just before putting the lid on
  6. Cook, covered, for 10 hours
  7. Let cool for about 20 minutes before pouring out the liquid. Then shred the pork roughly.
  8. Serve immediately or store in an airtight container in the fridge.

Lastly, there’s the barbecue sauce. I know this is one of those hotly contested issues very summer (see what I did there? Hot? Summer? I’m hilarious) Just to give you a gauge of where I stand on the barbecue preference spectrum, I love the ones that are sweet with just a slight kick to them. So for me, this sauce is perfect. If you like a little extra heat, or none at all, feel free to adjust the cayenne. But the shrub in this supplies both the tang of vinegar and the sweet flavor from pineapple, so it works really well.

Pineapple Shrub Barbecue Sauce

This sweet and tangy sauce has just a little heat to it

  • Prep Time: 5m
  • Cook Time: 5m


  • 1/2 c ketchup
  • 1/3 c brown sugar
  • 1/3 c Elements Pineapple Turmeric Shrub
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. smoked paprika
  • 1 tsp. seal salt (smoked, if you have it)
  • 1 tbsp. worcestershire sauce
  • 1/8 tsp. cayenne pepper


  1. Whisk all ingredients together in a small saucepan over medium heat
  2. Continue whisking while the mixture begins to bubble and thicken
  3. Remove from the heat once the sauce is thick, about 3 minutes
  4. Store in an airtight jar or bottle in the fridge

As always, if you make any of these recipes this summer, or if you get your drank on with Marie’s cocktails, we’d get a huge kick out of seeing them. Tag us on Instagram @nhubble or @happyhourcle or use the hashtag #followthatfork

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