Pulled Pork Shoulder with Roasted Squash and Slaw

A deeply savory slow-cooked pork shoulder that shreds into tender strands, paired with caramelized roasted squash and tangy coleslaw for an easy weeknight dinner that tastes like it took hours.

Per serving
$0.79
Serves
6
Time
210 min
Whole dinner
$4.74

Weeknight Freezes well

Ingredients

Prices are from Publix the week of October 4, 2026. Sale prices change every week and differ by store.

Steps

  1. Trim excess fat from pork shoulder and season all over with salt, black pepper, garlic powder, and paprika.
  2. Place seasoned pork in a large pot or Dutch oven, add broth, cover, and braise in a 325 degree oven for 3 to 3.5 hours until very tender and shredding easily.
  3. While pork cooks, cut butternut squash in half lengthwise, scoop out seeds, brush cut sides with olive oil, and roast cut-side down at 400 degrees for 35 to 40 minutes until deeply browned and tender.
  4. Toss coleslaw mix with cider vinegar and mayonnaise to make slaw, and let sit in the refrigerator.
  5. Shred pork using two forks, discarding any large pieces of fat, and serve with roasted squash and cold slaw.

Why it’s cheap

4 of the 11 ingredients were on sale at Publix the week of October 4, 2026, led by pork whole shoulder at $2.00 instead of $3.99.

The sale items rang up $6.13 under their regular prices.

Penny Meals prices a dinner by the share of each package you actually cook, adds an estimated shelf price for anything that wasn’t on sale, and counts pantry staples like oil and salt as free. That came to $0.79 a serving, or $4.74 for 6 servings.

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This recipe was written from one store’s sale prices in a past week. Penny Meals Plus writes new dinners every week from what is marked down at the stores near your ZIP code, priced the same way.

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