# 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, optional
19 - Fresh cilantro, optional
# How-To:
01 - In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, and ground cumin. Rub the spice mixture evenly over all sides 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 using two forks. Return the shredded pork to the slow cooker, stir in 0.5 cup BBQ sauce, and keep warm on low heat.
04 - In a large bowl, combine shredded green cabbage, shredded red cabbage, and grated carrot. Set aside.
05 - In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until well combined. Pour the dressing over the cabbage mixture and toss to coat evenly. Refrigerate until ready to serve.
06 - Divide cooked rice evenly among four serving bowls. Top each portion with generous amounts of pulled pork and coleslaw. Drizzle with additional BBQ sauce and garnish with sliced green onions or fresh cilantro if desired.
