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Smoky Pulled Pork with Tangy Slaw
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Forks

Ingredients
  

  • 2 pounds pork shoulder, trimmed
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup barbecue sauce
  • 1/4 cup chicken broth
  • 4 cups shredded green cabbage
  • 1 large carrot, shredded
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard

Instructions
 

  • Rub the pork shoulder all over with smoked paprika, cumin, garlic powder, salt, and black pepper. Place it in the slow cooker.
  • Pour the barbecue sauce and chicken broth over the seasoned pork. Cover and cook on low for 8 hours until the meat is very tender.
  • While the pork cooks, make the slaw. In a large bowl combine shredded cabbage, shredded carrot, apple cider vinegar, honey, and Dijon mustard. Toss well and refrigerate until serving.
  • When the pork is done, remove it from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker and stir to coat it evenly with the sauce.
  • Serve the pulled pork topped with a scoop of the tangy slaw.

Notes

Make the slaw a few hours ahead so the cabbage softens slightly and the flavors meld. If the sauce seems thin after shredding, leave the slow cooker uncovered on high for 15 minutes to thicken it. Leftovers keep well in the fridge for three days and reheat gently with a splash of broth to restore moisture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Forks