# Ingredient List:
→ Pulled Pork
01 - 4 pounds boneless pork shoulder (Boston butt)
02 - 2 tablespoons brown sugar
03 - 1 tablespoon smoked paprika
04 - 2 teaspoons garlic powder
05 - 2 teaspoons onion powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1 cup apple cider vinegar
11 - 1 tablespoon Worcestershire sauce
12 - 1 cup barbecue sauce (use gluten-free if required)
→ Watermelon Slaw
13 - 3 cups seedless watermelon, julienned or small cubes
14 - 2 cups green cabbage, shredded
15 - 1 cup red cabbage, shredded
16 - 1/2 cup carrot, shredded
17 - 1/4 cup red onion, thinly sliced
18 - 1/4 cup fresh cilantro, chopped
19 - 2 tablespoons fresh lime juice
20 - 1 tablespoon honey
21 - 2 tablespoons olive oil
22 - Salt and black pepper, to taste
# Step-by-Step Instructions:
01 - Combine brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, chili powder, salt and black pepper in a small bowl and mix until uniform.
02 - Pat the pork shoulder dry, then rub the spice mixture evenly over all surfaces, pressing to adhere.
03 - Place the seasoned pork in a slow cooker or a heavy Dutch oven; pour apple cider vinegar and Worcestershire sauce around the meat. Cook on low in the slow cooker for 6 to 8 hours, or cover and braise in a 300°F oven until fork-tender, about 6 hours.
04 - Remove the pork to a cutting board, let rest briefly, then shred with two forks, discarding excess fat and connective tissue.
05 - Stir the shredded pork with the barbecue sauce, return to the cooker or pot, and heat through for 10 to 15 minutes so flavors meld.
06 - In a large bowl combine watermelon, green cabbage, red cabbage, carrot, red onion and cilantro. In a separate bowl whisk together lime juice, honey, olive oil, salt and pepper, then pour over the salad and toss gently to coat. Chill until service.
07 - Pile the pulled pork on a platter or split sandwich buns; top generously with watermelon slaw and present extra barbecue sauce on the side.
