Pulled Pork

Ingredients

Coleslaw

• 1 white cabbage (~1.4 kg)
• 1 carrot
• 1 small onion
• 200 g mayonnaise
• 80 g heavy cream
• 2 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• 4 tablespoons sugar
• Salt
• Black pepper

Meat

• Pork shoulder
• Pork BBQ rub
• 1 large onion, finely chopped
• 2-3 cloves garlic, finely chopped
• 1 cup chicken broth
• 1/2 jar BBQ sauce
• A few tablespoons apple cider vinegar (if available)

Instructions

Coleslaw

1. Cut the cabbage in half, remove the core, then slice it into thin strips.
2. Grate the carrot directly into the sliced cabbage.
3. Make the dressing by mixing the heavy cream, mayonnaise, vinegar, lemon juice, and sugar.
4. Mix everything well and add salt and pepper to taste, until it tastes right.
5. Add the dressing to the cabbage and carrot mixture and combine well.
6. Cover with plastic wrap and place in the refrigerator.

Meat

1. **Prepare the base:** Finely chop the onion and garlic.
2. **Make the broth:** In a bowl, mix the chicken broth, BBQ sauce, apple cider vinegar, and the chopped onion and garlic.
3. **Prep the meat:** Cut 3-5 cm long slits into the meat on both sides to allow the flavors to penetrate deep inside, and rub with Pork BBQ rub.
4. **Combine everything:** Place the meat into a large pot and pour the prepared BBQ broth mixture over it.
5. **Slow cook:** Cover the pot with a lid and let it slow-cook/simmer on low heat for about 5 hours until the meat is super tender and easily pulls apart.
6. **Shred:** Remove the meat from the pot, shred it using two forks, and mix in some of the remaining pot juices for maximum flavor.