# What You Need:
→ Pork
01 - 1.5 lbs boneless pork shoulder or pork butt
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon ground cumin
08 - 1 cup chicken broth
09 - 1/2 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 - 1/4 cup mayonnaise
15 - 1 tablespoon apple cider vinegar
16 - 1 teaspoon honey
17 - Salt and pepper to taste
→ Garnishes
18 - Sliced green onions, optional
19 - Fresh cilantro, optional
# How To Make It:
01 - Combine salt, pepper, smoked paprika, garlic powder, onion powder, and cumin in a small bowl. Rub the spice mixture thoroughly over the pork shoulder.
02 - Place seasoned pork in slow cooker and add chicken broth. Cover and cook on low setting for 8 hours until pork is tender enough to shred easily with forks.
03 - Remove cooked pork from slow cooker and shred using two forks. Return shredded pork to cooker, stir in 1/2 cup BBQ sauce, and maintain warm setting until ready to serve.
04 - Combine shredded green cabbage, shredded red cabbage, and grated carrot in a large mixing bowl.
05 - Whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper in a small bowl until smooth and well combined.
06 - Pour prepared dressing over vegetables and toss until evenly coated. Refrigerate until ready to serve.
07 - Divide cooked rice equally among four serving bowls. Top each with generous portions of pulled pork and coleslaw. Drizzle with additional BBQ sauce and garnish with green onions or cilantro if desired.
