Pulled Pork Sandwich with Creamy Coleslaw

Ingredients

Pork shoulder

3-4 pounds

Brown sugar

1/4 cup

Onion powder

1 tablespoon

Garlic powder

1 tablespoon

Salt

1 teaspoon

Black pepper

1 teaspoon

Apple cider vinegar

1/2 cup

Barbecue sauce

1 cup, plus more for serving

Buns

8, toasted

Coleslaw mix

4 cups

Mayonnaise

1/2 cup

Apple cider vinegar (for coleslaw)

2 tablespoons

Sugar (for coleslaw)

1 tablespoon

Salt (for coleslaw)

1/4 teaspoon

Black pepper (for coleslaw)

1/4 teaspoon

Instructions

1. In a small bowl, combine brown sugar, onion powder, garlic powder, salt, and black pepper to create a spice rub.
2. Rub the spice mixture generously over the pork shoulder, ensuring it's evenly coated for maximum flavor.
3. Place the seasoned pork shoulder in a slow cooker. Pour the barbecue sauce and apple cider vinegar over the top.
4. Cover the slow cooker and cook on low for 8 hours, or until the pork is fork-tender and shreds easily.
5. Once cooked, carefully remove the pork from the slow cooker and shred it using two forks, breaking it apart into bite-sized pieces.
6. Return the shredded pork to the slow cooker, mixing it well with the sauce for enhanced flavor.
7. To prepare the coleslaw, in a large bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss until the coleslaw is evenly coated.
8. To assemble the sandwiches, place a generous portion of the pulled pork on each toasted bun and top with a scoop of coleslaw. Drizzle additional barbecue sauce, if desired.