Slow Cooker Pulled Pork with Apple Cider Vinegar Slaw

Ingredients

• about 1360 g Pork Shoulder
• 1/2 cup Apple Cider Vinegar
• 2 tablespoons Brown Sugar
• 1 tablespoon Smoked Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1/2 head Cabbage
• 1 cup Carrots
• 1/4 cup Apple Cider Vinegar
• 2 tablespoons Olive Oil
• 1 tablespoon Maple Syrup
• 1 teaspoon Dijon Mustard

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a small bowl, combine the 1/2 cup apple cider vinegar, 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 0.5 teaspoon black pepper.
2. 2Rub this spice mixture all over the about 1360 g pork shoulder. Place the coated pork shoulder into your slow cooker. Pour any remaining spice mixture over the pork.
3. 3Cook the pork in the slow cooker on low for 8 hours, or until it is very tender and can be easily shredded with two forks. The internal temperature should reach at least 91°C.
4. 4While the pork is cooking, prepare the slaw. Shred 1/2 head cabbage and 1 cup carrots.
5. 5In a medium bowl, whisk together the 1/4 cup apple cider vinegar, 2 tablespoons olive oil, 1 tablespoon maple syrup, and 1 teaspoon Dijon mustard until well combined.
6. 6Add the shredded cabbage and carrots to the bowl with the dressing. Toss everything together until the vegetables are evenly coated. Cover the bowl and refrigerate the slaw for at least 30 minutes to allow the flavors to meld.
7. 7Once the pork is cooked and tender, remove it from the slow cooker. Use two forks to shred the pork into bite-sized pieces.
8. 8Serve the shredded pulled pork with the chilled apple cider vinegar slaw.

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