Pulled Pork from My Baking Addiction, Coleslaw adapted from Paula Deen's Southern Cooking Bible
Ingredients
For the Pulled Pork:
1 large onion (I used yellow), sliced thin
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons kosher salt
½ teaspoon pepper
1 boneless pork butt or shoulder (4 to 6 pounds--I actually used 3 pounds and this worked great)
¾ cup cider vinegar
4 teaspoons Worcestershire sauce
1½ teaspoons crushed red pepper flakes
1½ teaspoons sugar
½ teaspoon dry mustard
½ teaspoon garlic salt
¼ teaspoon cayenne pepper
For the Slaw:
¾ cup mayonnaise
¼ cup apple cider vinegar
1 tablespoon sugar
1 bag coleslaw mix
salt, black pepper, and poppy seeds (if desired)
Method
For the Pulled Pork:
Rinse roast under cold water and pat dry with paper towels.
Place sliced onions in the bottom of the crock pot. In a small bowl, combine brown sugar, paprika, salt and pepper. Mix thoroughly, and rub mixture all over your roast. Place the roast on top of the onions.
In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper. Whisk to combine. Drizzle about ⅓ of the mixture over the roast. Cover and refrigerate remaining vinegar mixutre.
Cover crock pot and cook on low for 10-12 hours. Drizzle about ⅓ of reserved vinegar mixture over roast during last ½ hour of cooking.
Remove meat and onions; drain. Shred meat and serve with remaining vinegar mixture and/or your favorite barbeque sauce.
For the Slaw:
In a small bowl, whisk together the mayonnaise, vinegar and sugar.
Place coleslaw mix in a large bowl and pour dressing on, tossing to coat. Season with salt and pepper, to taste.
Garnish with poppy seeds before serving.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/easy-pulled-pork-with-even-easier-slaw/