# What You Need:
→ Pork
01 - 1.5 lbs boneless pork shoulder or pork butt
02 - 1 teaspoon salt
03 - 0.5 teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon onion powder
07 - 0.5 teaspoon 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 tablespoon apple cider vinegar
16 - 1 teaspoon honey
17 - Salt and pepper to taste
→ Garnishes
18 - Sliced green onions
19 - Fresh cilantro
# How-To Steps:
01 - Combine salt, black pepper, smoked paprika, garlic powder, onion powder, and cumin in a small bowl. Rub the spice mixture evenly over all surfaces of the pork shoulder.
02 - Place the seasoned pork in a slow cooker and add chicken broth. Cover and cook on low setting 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 with two forks. Return shredded pork to the slow cooker, stir in 0.5 cup BBQ sauce, and keep warm on low setting.
04 - In a large bowl, combine shredded green cabbage, red cabbage, and grated carrot. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour dressing over vegetables and toss until evenly coated. Refrigerate until ready to serve.
05 - Divide cooked rice or grain 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 fresh cilantro as desired.
