Kick Off the Tailgate with Slow Cooker BBQ Pulled Pork with Cabbage Slaw

One of the best reasons to buy a slow cooker if you don't have one is this recipe. Pulled pork is delicious. It can go on (or in) a variety of dishes, from straightforward sandwiches to nacho toppings, to soups, and more. And with this recipe it's 90% hands-off. How easy is that?

Yields: 6-8 servings

Prep Time: 45 mins

Total Time: 4 hours 45 mins

Ingredients

For the Pork

• 4 lb.

  boneless pork shoulder or butt, trimmed of excess fat and cut into 6 pieces

• Kosher salt and freshly ground black pepper

• 1

  yellow onion, chopped

• 2

  cloves garlic, chopped

• 3/4 c.

  ketchup

• 1 tbsp.

  tomato paste

• 2 tsp.

  mustard powder

• 2 tsp.

  cumin seed

• 2 tsp.

  smoked paprika

• 4 tbsp.

  apple cider vinegar, divided

For the Slaw

• 1/4

  head small green cabbage, shredded

• 1

  large carrot, thinly sliced with a vegetable peeler

• 2 tbsp.

  apple cider vinegar

• 1 tbsp.

  olive oil

• 1 tbsp.

  country style Dijon mustard

• Kosher salt and freshly ground black pepper

• Hamburger buns

Directions

1. Make the pork: Combine onion, garlic, ketchup, tomato paste, mustard powder, cumin seed, paprika, and 3 tablespoons vinegar in the bowl of a 5 to 7 quart slow cooker. Season with salt and pepper. Season pork with salt and pepper and place on top of ketchup mixture. Cook on high until pork is very tender and easily shreds with two forks, 5 to 6 hours on high and 10 to 12 hours on low. Transfer pork to a cutting board and shred meat (discard any fat). Return to the bowl and stir in remaining tablespoon vinegar. Set slow cooker to warm.

2. Make the slaw: Combine cabbage, carrot, vinegar, oil, mustard in a bowl. Season with salt and pepper. Serve pork and slaw on hamburger buns.

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