# Ingredient List:
→ 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
19 - Fresh cilantro
# How-to Steps:
01 - Combine salt, black pepper, smoked paprika, garlic powder, onion powder, and cumin in a small bowl. Rub spice mixture evenly over 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 very tender and shreds easily with forks.
03 - Remove cooked pork from slow cooker and shred with two forks. Return shredded pork to slow cooker, stir in 0.5 cup BBQ sauce, and maintain warm setting until serving.
04 - Place 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 combined.
06 - Pour dressing over vegetables and toss until evenly coated. Refrigerate until ready to serve.
07 - Divide cooked rice evenly among four serving bowls. Top each portion with pulled pork and coleslaw. Drizzle with additional BBQ sauce and garnish with green onions or cilantro if desired.
