Pork shoulder is slowly cooked and served on a whole wheat roll with tangy red cabbage and carrot slaw.

Makes: 8 servings

Ingredients

Pulled Pork

• 2 pounds pork shoulder
• 1 ½ cups apple cider vinegar
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper flakes
• ½ teaspoon salt
• 8 whole wheat buns

Slaw

• 1 head red cabbage, shredded
• 2 carrots, shredded
• ¼ cup oil
• ¼ cup apple cider vinegar
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Directions

1. Put pork, vinegar, salt, red and black pepper in the slow cooker. Cook on low for 8 hours.
2. Remove the pork from the slow cooker and shred using two forks. Add about 1 cup of cooking liquid to the shredded pork.
3. For the slaw dressing: whisk the oil, vinegar, salt, and pepper in a small bowl.
4. Mix the cabbage, carrots, and dressing and toss well.
5. Add pulled pork to each bun and top with slaw.

Notes

• 1 bag coleslaw mix can be used in place of red cabbage.
• If desired, top with your favorite BBQ sauce.
• Leftovers can be served with brown rice or wrapped in a whole wheat tortilla.