Pulled Pork Sandwiches with Tangy Slaw

Ingredients

• 3 pounds pork shoulder
• 1 cup apple cider vinegar
• 1 cup brown sugar
• 4 cups cabbage
• 1 cup carrots
• 4 buns hamburger buns
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 tablespoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon sugar
• 1 teaspoon black pepper
• 1 teaspoon celery seed
• 1 tablespoon hot sauce

Instructions

1. 1

   In a small bowl, mix together salt, black pepper, paprika, onion powder, and garlic powder to create a spice rub.

2. 2

   Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.

3. 3

   Place the seasoned pork shoulder in a slow cooker and add apple cider vinegar and brown sugar on top.

4. 4

   Cover and cook on low for 8 hours or until the pork is tender and easily shreds with a fork.

5. 5

   While the pork is cooking, prepare the tangy slaw. In a large bowl, combine shredded cabbage and grated carrots.

6. 6

   In a separate bowl, whisk together mayonnaise, Dijon mustard, sugar, black pepper, celery seed, and hot sauce until smooth.

7. 7

   Pour the dressing over the cabbage and carrots, and toss until well coated. Refrigerate for at least 30 minutes to allow flavors to meld.

8. 8

   Once the pork is cooked, shred it using two forks and mix it with the juices in the slow cooker.

9. 9

   Toast hamburger buns lightly on a grill or in a toaster.

10. 10

    Assemble the sandwiches by placing a generous amount of pulled pork on the bottom half of each bun, topping with a scoop of tangy slaw, and closing with the top half of the bun.

11. 11

    Serve immediately and enjoy your delicious pulled pork sandwiches!