Classic BBQ Pulled Pork with Homemade Coleslaw

Ingredients

Quantities are for 4 servings.

• 3 lb Pork shoulder (Boston butt)
• 8 each Hamburger buns
• 1 head (large) Green cabbage, shredded
• 2 each (large) Carrots, shredded
• 1 cup BBQ sauce
• 1/2 cup Apple cider vinegar
• 1/4 cup Brown sugar
• 2 tbsp Mayonnaise
• 1 tbsp Yellow mustard
• 1 tbsp Paprika
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Chili powder

Instructions

1. Mix all but 1 tablespoon of the brown sugar with the paprika, garlic powder, onion powder, chili powder, 1 teaspoon salt, and 1 teaspoon black pepper for the dry rub (set the remaining 1 tablespoon brown sugar aside for the coleslaw). Coat the pork shoulder entirely and let sit 1 hour, or overnight in the refrigerator.
2. Cook the pork in a slow cooker on low for 6-8 hours (or set up a grill for low, indirect heat, about 250°F, and grill it 4-5 hours instead), until the internal temperature reaches 195°F and the meat shreds easily.
3. For the coleslaw, mix the cabbage, carrots, mayonnaise, mustard, 2 tablespoons of the vinegar, 1 tablespoon of the brown sugar, salt, and pepper.
4. Shred the pork and mix with 1/2 cup of the BBQ sauce.
5. Serve on buns with the coleslaw and the remaining BBQ sauce.