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Smoky Pulled Pork with Coleslaw
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Mixing Bowl
  • Forks

Ingredients
  

  • 2.5 pounds pork shoulder
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup apple cider vinegar
  • 1/2 cup chicken broth
  • 1 small head green cabbage, shredded
  • 2 carrots, shredded
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt

Instructions
 

  • In a small bowl, stir together the smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper.
  • Rub the spice mixture evenly over all sides of the pork shoulder.
  • Place the seasoned pork in the slow cooker. Pour the apple cider vinegar and chicken broth around the meat.
  • Cover and cook on low for 8 hours until the pork pulls apart easily with a fork.
  • Remove the pork from the slow cooker and shred it with two forks. Return the shredded meat to the slow cooker and stir it into the juices.
  • In a large bowl, combine the shredded cabbage and carrots. Add the mayonnaise, apple cider vinegar, sugar, and salt. Toss until the vegetables are evenly coated.
  • Serve the pulled pork with a generous scoop of coleslaw on top or on the side.

Notes

Let the coleslaw sit for 15 minutes after mixing so the cabbage softens slightly and the flavors blend. If the pork seems dry after shredding, add a splash more broth from the slow cooker. Leftovers keep well in the fridge for three days and reheat gently with a little extra liquid to stay moist.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Mixing Bowl, Forks