Slow cooker pulled pork sandwiches

• 1 ⅓ kg boneless pork shoulderalso called pork butt, trimmed of excess fat
• 1 tbs smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground cumin
• 2 tbs dark brown sugar
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 large yellow onionquartered
• 60 ml apple cider vinegar
• 240 ml store-bought BBQ sauceyour favorite smoky variety
• ½ head green cabbagefinely shredded, about 350g
• 2 medium carrotsgrated
• 80 ml mayonnaise
• 1 tbs dijon mustard
• 6 store-bought brioche buns
• 6 dill picklessliced into rounds

1. 1

   Mix the smoked paprika, garlic powder, onion powder, cumin, brown sugar, kosher salt, and black pepper in a small bowl. Pat the pork shoulder dry with paper towels, then rub the spice mix all over the meat, pressing it into every crevice.

   Tip: You can rub the pork the night before and refrigerate it uncovered — the spices penetrate deeper and the surface dries out for better texture.

2. 2

   Place the quartered onion in the bottom of the slow cooker and pour in half the apple cider vinegar (about 30ml). Set the seasoned pork on top of the onions, fat side up.

3. 3

   Cover and cook on LOW for 6 hours, until the pork is completely fork-tender and pulls apart with almost no resistance. It should shred under a fork like warm butter.

   Tip: Resist opening the lid during cooking — every peek adds 15-20 minutes. If you only have HIGH, cook for 3.5-4 hours, but LOW gives a more tender result.

4. 4

   While the pork cooks (start about 30 minutes before it's done), make the coleslaw. Toss the shredded cabbage and grated carrots in a large mixing bowl. Whisk together the mayonnaise, dijon mustard, and remaining 30ml of apple cider vinegar, then pour it over the cabbage mixture. Toss well and season with a pinch of salt and pepper. Refrigerate until serving — it gets better as it sits.

   Tip: Shred the cabbage as thinly as you can. Thick chunks don't absorb the dressing and make the sandwich hard to bite through.

5. 5

   Transfer the cooked pork to a cutting board. Discard the cooking liquid and onions (or strain and save the liquid for adding back if the pork seems dry). Using two forks or tongs, shred the pork into rough, chunky pieces — you want a mix of fine shreds and bigger chunks for texture.

6. 6

   Return the shredded pork to the slow cooker set to WARM. Pour in the BBQ sauce and toss until every piece is coated and glistening. Let it sit for 5-10 minutes so the pork absorbs the sauce. Taste and adjust with more salt or a splash of vinegar if it needs brightness.

   Tip: Start with 240ml of BBQ sauce and add more to taste. Some people like it saucier — have extra at the table.

7. 7

   Split the brioche buns and lightly toast them in a dry skillet over medium heat or under the broiler until the cut sides are golden and fragrant, about 1-2 minutes. Pile the saucy pulled pork onto the bottom buns, top with a generous mound of coleslaw and a few pickle slices, then crown with the top bun.

   Tip: Keeps in the fridge for up to 4 days (store pork and coleslaw separately). Reheat the pork gently in a saucepan with a splash of water or apple juice to keep it moist. Freezes beautifully for up to 3 months — thaw overnight in the fridge.

• slow cooker (6-liter (6-quart))
• cutting board
• mixing bowl (large)
• tongs

Per serving

Nutritional values are estimates only.