Main dishes
Carolina Pulled Pork & Vinegar Slaw
Pork shoulder cooks in cider vinegar and spices, then fills soft buns with a crunchy vinegar-dressed slaw.
Serves 4
Directions
Pat the pork dry, rub with salt and pepper, and place in the slow cooker.
Mix three-quarters of the pork vinegar with the broth, brown sugar, and red pepper flakes. Pour around the meat and reserve the remaining pork vinegar.
Cover and cook on LOW for 8 to 10 hours, until the pork pulls apart easily with a fork.
For the slaw, dissolve the sugar in the separate slaw vinegar. Toss with the coleslaw mix and refrigerate for 15 minutes.
Transfer the pork to a board. Pull apart with two forks and discard large pieces of fat.
Skim the cooking liquid and stir into the pork a little at a time, until moist. Add the reserved pork vinegar to taste.
Fill the split buns with pork. Lift the slaw out of its dressing, pile on top, and serve.
