# Components:
→ 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, optional
19 - Fresh cilantro, optional
# Method:
01 - In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, and cumin. Rub the spice mixture generously over all surfaces of the pork shoulder.
02 - Place the rubbed pork in a slow cooker. Add chicken broth. Cover and cook on low for 8 hours, until the pork is very tender and shreds easily with a fork.
03 - Remove the cooked pork from the slow cooker and shred using two forks. Return shredded pork to the slow cooker and stir in 0.5 cup BBQ sauce. Keep warm on low setting.
04 - In a large bowl, combine shredded green cabbage, shredded red cabbage, and grated carrot.
05 - In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until well combined.
06 - Pour the dressing over the vegetable mixture and toss thoroughly to coat all ingredients. Refrigerate until ready to serve.
07 - Divide cooked rice evenly among four bowls. Top each portion with generous amounts of pulled pork and coleslaw. Drizzle with additional BBQ sauce and garnish with green onions or cilantro if desired.
