Ingredients:

  • 1 (3-4 pound) pork shoulder (Boston butt)
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1 cup apple cider vinegar
  • 1/2 cup chicken broth
  • 1/2 head green cabbage, shredded (about 4 cups)
  • 1/2 red onion, thinly sliced
  • 1/4 cup apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon celery seed
  • Salt and pepper to taste
  • Hamburger buns or slider buns
  • Optional: Your favorite BBQ sauce

Instructions:

  1. Trim any excess fat from the pork shoulder. In a small bowl, combine smoked paprika, brown sugar, salt, garlic powder, onion powder, cayenne pepper, and black pepper. Rub the spice mixture all over the pork shoulder.
  2. Place the seasoned pork shoulder in the slow cooker. Pour apple cider vinegar and chicken broth over the pork. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, or until the pork is fork-tender.
  3. While the pork is cooking, prepare the slaw. In a large bowl, combine shredded cabbage and thinly sliced red onion.
  4. In a small bowl, whisk together apple cider vinegar, granulated sugar, Dijon mustard, and celery seed. Season with salt and pepper to taste.
  5. Pour the dressing over the cabbage mixture and toss to coat evenly. Refrigerate the slaw for at least 30 minutes.
  6. Once the pork is cooked, remove it from the slow cooker and let it rest for 10-15 minutes. Using two forks, shred the pork, discarding any large pieces of fat or gristle.
  7. Serve the pulled pork on hamburger buns or slider buns, topped with a generous helping of vinegar slaw. Optional: add a drizzle of your favorite BBQ sauce.