Pulled Pork with Apple Beet Slaw

Ingredients:

Pork

- 3-4 pound boneless pork shoulder (Boston butt cut)

- 1 cup BBQ sauce

- 1/2 cup apple cider vinegar

- 1/4 cup chicken broth

- 1 Tbsp yellow mustard

- 1 Tbsp Worcestershire sauce

- 1 Tbsp chili powder

- 1 large onion, chopped

- 2 cloves garlic, minced

- 1 1/2 tsp dried thyme

Apple Beet Slaw

- 2 large carrots

- 2 granny smith apples

- 2 medium beets

- 1 cup red or green cabbage

- 1/4 cup fresh cilantro (optional)

- 1/4 cup apple cider vinegar

- 1/4 cup olive oil

- 1 Tbsp honey

- 3/4 tsp ground cumin

- Salt and pepper to taste

Directions:

1. Place all pork marinade ingredients into a crockpot or slow cooker. Stir to combine, then add pork. Turn pork to coat. Cover and cook on high for 5-6 hours or low for 8-10 hours. When done, pork should shred easily with a fork.

2. When pork is almost done, begin making your slaw. Julienne or shred carrots, apples, beets, or cabbage. This can be done in a food processor, with a mandolin, or using a grater. If you don’t want the beets to bleed, run them under cold water and pat dry before adding to the rest of the salad.

3. Mix the apple cider vinegar, olive oil, honey, and cumin in a medium bowl. Add your shredded ingredients and toss to coat. Let sit refrigerated until ready for use, or up to 3 days.

4. When the pork is done, remove from the crockpot and shred using two forks.

5. Set a gallon ziploc bag inside a large bowl or tupperware and pour the remaining juices from the crockpot into the bag. Let sit for approximately 10 minutes or until cool enough to handle.

6. Put the shredded pork back in the crockpot. Your juices in the bag should separate leaving the fat at the top, snip a hole in the corner of the bag and allow all of your sauces to drain back onto your shredded pork. Once you hit the fat layer, stop the flow from your bag and discard what is left.

7. Mix the pork with the sauces and serve with your slaw!

Serves 6-8