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1. Mix the smoked paprika, brown sugar, kosher salt, black pepper, onion powder and cayenne pepper in a small bowl. Pat the pork shoulder dry, cut into 3 or 4 large chunks, and rub the spice mix all over.
3 lb Boneless pork shoulder,
2 tbsp Smoked paprika,
3 tbsp Brown sugar,
1.5 tbsp Kosher salt,
1 tsp Black pepper,
1 tbsp Onion powder,
0.2 tsp Cayenne pepper
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2. Slice the yellow onion and spread it over the bottom of a slow cooker. Set the pork on top and pour in the chicken stock and half of the apple cider vinegar.
3 lb Boneless pork shoulder,
1 piece Yellow onion,
0.5 cup Chicken stock,
0.1 cup Apple cider vinegar
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3. Cover and cook on low for 8 to 9 hours, or on high for 4 to 5 hours, until the pork shreds easily with a fork.
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4. While the pork cooks, whisk the tomato ketchup, molasses, yellow mustard, Worcestershire sauce and the remaining apple cider vinegar in a saucepan. Simmer over medium-low heat for 10 minutes, stirring often, until slightly thickened.
0.1 cup Apple cider vinegar,
1 cup Tomato ketchup,
2 tbsp Molasses,
1 tbsp Yellow mustard,
1 tbsp Worcestershire sauce
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5. Lift the pork out of the slow cooker, shred it with two forks and discard any large fat pieces. Skim the fat from the cooking liquid and moisten the pork with a few spoonfuls of it, then toss with about two thirds of the barbecue sauce. Return to the slow cooker on warm for 15 minutes so the flavors meld.
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6. Toss the shredded cabbage and grated carrot with the mayonnaise and lime juice, and season with a pinch of salt.
4 cup Green cabbage, shredded,
2 piece Carrot, grated,
0.2 cup Mayonnaise,
2 tbsp Lime juice
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7. Divide the cooked white rice among bowls, top with the pulled pork and slaw, drizzle with the remaining barbecue sauce and garnish with sliced scallions. Refrigerate leftover pork in an airtight container for up to 4 days for another night.
6 cup Cooked white rice,
3 piece Scallions (garnish)
