# What You'll 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 barbecue 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 Make It:
01 - In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, and cumin. Rub the spice mixture evenly 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 slow cooker, stir in barbecue sauce, and keep warm on low setting.
04 - In a large mixing bowl, combine shredded green cabbage, shredded red cabbage, and grated carrot.
05 - In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until fully combined and smooth.
06 - Pour dressing over cabbage mixture and toss thoroughly to coat all vegetables evenly. Refrigerate until ready to serve.
07 - Divide cooked rice evenly among four serving bowls. Top each bowl with generous portions of warm pulled pork and chilled coleslaw.
08 - Drizzle each bowl with additional barbecue sauce and garnish with sliced green onions or fresh cilantro if desired. Serve immediately.
