Pulled Pork Sandwiches with Homemade Coleslaw *slow-cooker*

When I showed David this week's menu, his eyes lit up with joy when he saw pulled pork. When it comes to barbecue people go a bit nutty when it comes to who has the best barbecue. People swear you get the best from Memphis, I've been told Texas, the Carolinas, St. Louis, you get the gist. This recipe is "North Carolina" style, which means it has more of a vinegar based sauce. David likes to add some bbq sauce to his sandwich, while I stick to the vinegar sauce.

This recipe is so easy. I prepared the pork and vinegar sauce the night before, put it in the slow cooker that AM and had dinner ready by the time I got home from work. The recipe for the pork rub, I found in Steven Raichlen's The Barbecue! Bible. I only used the rub recipe for the North Carolina Pulled Pork, added  few things and adapted it for the slow cooker. The recipe for the vinegar sauce and cole slaw are my own. While you can chop your own cabbage, carrots and such, I took the easy way out and bought cole slaw mix from the produce department.

The recipe is for a 6-7 lb bone-in pork shoulder.

Pulled Pork Sandwiches

Adapted from The Barbecue! Bible by Steven Raichlen

Rub for Pork

1 Tbs smoked paprika

1 Tbs Adobo seasoning

2 Tbs brown sugar

1 tsp onion powder

1 tsp garlic powder

1/2 tsp dry mustard

Olive oil.

2-3 Onions - quartered

Vinegar Sauce

1 cup Apple Cider Vinegar

1/3 cup Worcestershire Sauce

2 Tbs liquid smoke

2 tsp sugar

1/2 tsp garlic powder

1/2 tsp dry mustard

1/2 tsp red pepper flakes

Cole Slaw

1/4 cup mayonaise

1/4 cup Greek yogurt, plain

2 tsp sugar

1 1/2 - 2 Tbs white vinegar - to taste

salt and pepper - to taste

1 bag cole slaw mix

Instructions:

To prepare pork:

Combine all dry ingredients for rub in small bowl. Combine all ingredients for Vinegar sauce in bowl and refrigerate. Rinse pork and pat dry with paper towels. Using a very sharp knife, carefully remove thick part of fat layer, leaving some behind for flavor. Using gloves (if desired) rub a small amount of olive oil around pork to moisten. Spread rub mixture around pork, making sure to get all sides. Wrap in plastic wrap or place in plastic bag and refrigerate for at least 2 hours to overnight.

Place quartered onions on bottom of slow cooker. Place pork on top of onions, fatty side up. Pour 1/2 of vinegar mixture over pork. Cover and cook on low 8-10 hours. When pork is fork tender, about 8 hours, depending on size, carefully remove pork from slow cooker and put on serving platter. Using 2 large forks slowly pull pork apart, spoon some of the liquid from slow cooker over pulled pork. Serve with Cole Slaw and remaining Vinegar sauce or remaining sauce from slow cooker.

For Cole Slaw:

In bowl, combine mayo, yogurt, sugar, vinegar and salt and pepper. Add more salt, pepper or vinegar if necessary. Add cole slaw mix and toss to combine.