Pulled Pork in a Crockpot with Apple Coleslaw

We love pulled pork in our house! I have a variety of recipes that I rotate through, but recently created this new super flavorful one. For sure, a new family favorite! The best part about this meal is that it cooks in the crockpot so I love it for days when my husband is working late, kids have sports or activities or I have meetings all day. You come home and dinner is ready and your house smells delicious!

I served it with an apple cole slaw, which had such great flavor. I shared the recipe below. I used my normal coleslaw recipe, but decided to add shredded apple to it and it gave it a tangy and sweet taste. You could also serve it in a Siete Brand Tortilla, or over Cauliflower Rice.

I also discovered the most amazing substitute for BBQ sauce-Wildbrine Probiotic Spicy Kimchi Sriracha. I know it’s a mouthful but WOW, get ready for a total treat. Not only does it taste great and add a new kick but it is good for the gut! Double Fermented, and my new fav!!

INGREDIENTS

1 4-5 lb bone-in pork shoulder (Boston butt), preferably skinless
1 tbsp. paprika
1 tbsp. chilli powder
1 tbsp. cumin
2 tsp. onion powder
1 tsp. celery salt
1 tsp. garlic salt
1 tsp. kosher salt, plus more to taste
1 tsp. ground black pepper
1/2 cup chicken bone broth or stock
2 tbs. apple cider vinegar
Parsley for garnish, chopped

RECIPE PREPARATION

Combine all herbs, spices, salt and pepper in a small bowl. Mix well.
Place pork shoulder on a rimmed baking sheet and rub all over with the spice mixture. Place pork in a crockpot and pour in chicken broth and apple cider vinegar. Cover and cook on high for 6-7 hours or low for 8-10 hours or until pork spread easily with a fork. Serve over cauliflower rice or with the coleslaw recipe below!

Apple Cole Slaw