# What You Need:
→ Pork
01 - 1.5 lbs boneless pork shoulder or pork butt
02 - 1 tsp salt
03 - 0.5 tsp black pepper
04 - 1 tsp smoked paprika
05 - 0.5 tsp garlic powder
06 - 0.5 tsp onion powder
07 - 0.5 tsp ground cumin
08 - 1 cup chicken broth
09 - 0.5 cup BBQ sauce, plus extra for serving
→ Rice or Grain
10 - 2 cups cooked white rice, brown rice, or quinoa
→ Coleslaw
11 - 2 cups shredded green cabbage
12 - 1 cup shredded red cabbage
13 - 1 medium carrot, grated
14 - 0.25 cup mayonnaise
15 - 1 tbsp apple cider vinegar
16 - 1 tsp honey
17 - Salt and pepper to taste
→ Garnishes
18 - Sliced green onions
19 - Fresh cilantro
# Step-by-Step:
01 - Combine salt, pepper, smoked paprika, garlic powder, onion powder, and cumin in a small bowl. Rub spice mixture over pork shoulder. Place in slow cooker with chicken broth. Cover and cook on low for 8 hours until pork is tender and easily shreds with forks.
02 - Remove cooked pork from slow cooker and shred using two forks. Return shredded pork to slow cooker, stir in 0.5 cup BBQ sauce, and keep warm on low setting.
03 - Combine shredded green cabbage, red cabbage, and grated carrot in a large bowl. In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour dressing over vegetables and toss until evenly coated. Refrigerate until serving.
04 - Divide cooked rice or grain evenly among four bowls. Top each bowl with generous portions of pulled pork and coleslaw. Drizzle with additional BBQ sauce and garnish with green onions or cilantro as desired.
