Pulled Pork Sandwiches with Apple Slaw

Instructions

1. 1

   Use fully thawed, boneless pork shoulder. Thinly slice the onion and spread it in a 3-quart Crock-Pot. Trim thick exterior fat from the pork and cut it into 3 large pieces. Place over the onion and sprinkle with the garlic powder, paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the water and 1 tablespoon vinegar.

2. 2

   Cover and cook on LOW for 8 hours, until the pork pulls apart easily with a fork and a food thermometer reads about 195–205°F (90–96°C) in the thickest pieces. Allow extra time if it is not yet tender.

3. 3

   Near the end of cooking, finely shred the cabbage, core and cut the apple into thin matchsticks, and cut the carrot into fine matchsticks. Toss in a bowl with the mayonnaise, remaining 1 tablespoon vinegar, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Refrigerate until serving.

4. 4

   Transfer the cooked pork to a bowl and rest for 5 minutes. Meanwhile, spoon visible fat from the cooking liquid, then remove excess liquid, leaving the onion and about 60 ml liquid in the Crock-Pot.

5. 5

   Shred the pork with two forks, discarding any large pieces of fat. Return it to the Crock-Pot and stir in the barbecue sauce. Cover and cook on LOW for 30 minutes, until the sauced pork reaches at least 165°F (74°C).

6. 6

   Split the four ready-to-eat, room-temperature buns, approximately 65 g each. Divide the hot pork and onion between them, top with some apple slaw, and serve the remaining slaw alongside.