2cupsPurple or green cabbage, thinly sliced or shredded
1/4cupapple, cored and thinly sliced or shredded
6Tablespoonsmayonnaise
1TablespoonDijon mustard
2Tablespoonsbrown sugar
2Tablesoonsapple cider vinegar
1/2teaspoonsalt
Freshly ground pepper
To serve:
Crusty buns or rolls
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Instructions
Place pork shoulder in a large, heavy bottomed Dutch oven or pot on the stove-top. If necessary, cut the pork in to a couple of large chunks to fit. Add all the rest of the ingredients to the pot. Cover and turn burner on to medium. After 10-15 minutes, stir the mixture well and flip the pork over. Cover pot, reduce heat to medium-low and allow to cook for 3-4 hours, flipping pork and stirring several times during that period.
For the Slow cooker, cook on high for about 4-5 hours or on low for 7-8 hours. If the roast is exposed on the top, I like to open the lid a couple of times during cooking and flip it over, but it isn’t really necessary if it’s not convenient. Cook for 20-30 minutes at the end with the lid off to thicken the sauce.
When pork is tender enough to pull apart with a fork, remove the pork to a rimmed baking sheet. Remove and discard any bone. Using two forks, shred the pork, discarding any fatty pieces. Return the shredded meat to the pot with the sauce and stir well. Allow to simmer over low heat for about 30 minutes, or until the sauce thickened.
For the apple coleslaw, combine all the coleslaw ingredients in a medium bowl and stir together well.
Serve on buns, topped with apple coleslaw.
Notes
Note 1: This is the Chili powder that you would use for a pot of chili. It is a mix of spices. It is not cayenne or a similar hot powder.Be sure to read the notes above this recipe card, for more tips, options, substitutions and variations for this recipe!