Ingredients:

  • 4 lbs pork shoulder (Boston Butt), trimmed of excess surface fat
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp ground black pepper
  • 1 tsp sea salt
  • 1/2 tsp cayenne pepper
  • 1/2 cup beef broth
  • 1 cup tomato sauce (no sugar added)
  • 1/4 cup apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp Worcestershire sauce
  • 1 tsp liquid smoke
  • 4 cups shredded cabbage (green and purple)
  • 1/2 cup plain non-fat Greek yogurt
  • 2 tbsp apple cider vinegar (for slaw)
  • 1 tbsp Dijon mustard
  • 8 whole wheat buns, toasted

Instructions:

  1. Mix the paprika, garlic powder, onion powder, pepper, salt, and cayenne in a small bowl. Rub this mixture over every inch of the pork shoulder, pressing it firmly into the meat. Note: This creates the bark or the flavorful outer crust.
  2. Place the seasoned pork into the slow cooker. In a separate jar, whisk together the beef broth, tomato sauce, 1/4 cup vinegar, honey, Worcestershire, and liquid smoke. Pour this mixture around the base of the pork, not directly over the top, to avoid washing off the spices.
  3. Cover and cook on LOW for 8 hours. Cook until the meat registers 205°F and yields easily to a fork. You will smell the sweet smoke filling the room around hour five.
  4. Remove the pork to a large cutting board and let it rest for 20 minutes. Note: Resting allows the juices to redistribute so they don't all run out when you cut it. Use two forks to shred the meat into long strands, discarding any large chunks of unrendered fat.
  5. Skim the excess fat off the top of the liquid remaining in the slow cooker. Return the shredded pork to the pot and toss it with the juices. Note: This ensures every fiber of meat is coated in the concentrated cooking liquid.
  6. In a large bowl, whisk the Greek yogurt, 2 tbsp vinegar, and Dijon mustard until smooth. Fold in the shredded cabbage. Mix until the cabbage is evenly coated and slightly softened.
  7. Split the whole wheat buns and toast them in a dry pan or under a broiler for 1-2 minutes until the edges are golden and crisp. This prevents the juice from the pork from making the bread soggy.
  8. Pile a generous portion of the warm pulled pork onto the bottom half of each toasted bun. Top with a heap of the tangy coleslaw. Close the sandwich and press down slightly to let the flavors meld for a second before serving.