Slow Cooker BBQ Pulled Pork with Cabbage Slaw

• servings: 6 servings
• active time: 45 minutes
• total time: 4 hours 45 minutes

Ingredients

4 lb. boneless pork shoulder or butt, trimmed of excess fat and cut into 6 pieces

Kosher salt and freshly ground black pepper

1 yellow onion, chopped

2 cloves garlic, chopped

3/4 c. ketchup

1 tbsp. tomato paste

2 tsp. mustard powder

2 tsp. cumin seed

2 tsp. smoked paprika

4 tbsp. apple cider vinegar, divided

1/4 head small green cabbage, shredded

1 large carrot, thinly sliced with a vegetable peeler

2 tbsp. apple cider vinegar

1 tbsp. olive oil

1 tbsp. country style Dijon mustard

Hamburger buns

Directions

Make the pork: Combine onion, garlic, ketchup, tomato paste, mustard powder, cumin seed, paprika, and 3 tablespoons vinegar in the bowl of a 5 to 7 quart slow cooker. Season with salt and pepper. Season pork with salt and pepper and place on top of ketchup mixture. Cook on high until pork is very tender and easily shreds with two forks, 5 to 6 hours on high and 10 to 12 hours on low. Transfer pork to a cutting board and shred meat (discard any fat). Return to the bowl and stir in remaining tablespoon vinegar. Set slow cooker to warm.

Make the slaw: Combine cabbage, carrot, vinegar, oil, mustard in a bowl. Season with salt and pepper. Serve pork and slaw on hamburger buns.