Ingredients
Scale
- 4 lbs Pork shoulder (butt), trimmed of excess fat
- 2 cups Apple cider (unsweetened)
- 1/2 cup Apple cider vinegar
- 1/4 cup Brown sugar, packed
- 2 tablespoons Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Cayenne pepper (optional)
- Salt and black pepper to taste
- 4 cups Shredded cabbage (green and red mix)
- 1 cup Shredded carrots
- 1/2 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 8 Brioche buns, lightly toasted
Instructions
- In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne. Rub this spice blend all over the pork shoulder, ensuring every side is well-coated.
- Place the seasoned pork into your slow cooker. Pour the apple cider and half of the apple cider vinegar around the base of the meat. Be careful not to pour directly over the pork so you don’t wash off the spice rub.
- Cover the slow cooker with its lid. Cook on Low for 8 to 10 hours, or on High for 5 to 6 hours. The pork is ready when it is tender enough to be easily pulled apart with a fork.
- While the pork is finishing, whisk together the mayonnaise, the remaining apple cider vinegar, and Dijon mustard in a large bowl. Toss in the shredded cabbage and carrots until evenly coated. Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Remove the pork from the slow cooker and place it on a large cutting board. Use two forks to shred the meat into bite-sized pieces. Discard any large pieces of fat. Return the shredded meat to the slow cooker for 10 minutes to soak up the juices before serving on toasted buns topped with the fresh slaw.
- Cook Time: 8 hours 20 minutes
- Diet: Gluten-Free