# What You'll Need:
→ Pork
01 - 1.5 lbs boneless pork shoulder or pork butt
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon ground cumin
08 - 1 cup chicken broth
09 - 1/2 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 - 1/4 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 Make:
01 - Combine salt, black pepper, smoked paprika, garlic powder, onion powder, and cumin in a small bowl. Rub the spice mixture thoroughly over all surfaces of the 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 using two forks. Return shredded pork to cooker, stir in 1/2 cup BBQ sauce, and keep warm on low heat.
04 - Combine 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 well combined.
06 - Pour dressing over vegetables and toss thoroughly to coat. Refrigerate until ready to serve.
07 - Divide cooked rice evenly among four bowls. Top each bowl with generous portions of pulled pork and coleslaw. Drizzle with additional BBQ sauce and garnish with green onions or cilantro if desired.
