# Components:
→ Pulled Pork
01 - 4 lbs (1.8 kg) pork shoulder (Boston butt), boneless
02 - 2 tbsp brown sugar
03 - 1 tbsp smoked paprika
04 - 2 tsp garlic powder
05 - 2 tsp onion powder
06 - 1 tsp ground cumin
07 - 1 tsp chili powder
08 - 1 tsp salt
09 - ½ tsp black pepper
10 - 1 cup (240 ml) apple cider vinegar
11 - 1 tbsp Worcestershire sauce
12 - 1 cup (240 ml) barbecue sauce (gluten-free if needed)
→ Watermelon Slaw
13 - 3 cups seedless watermelon, julienned or cut into small cubes
14 - 2 cups green cabbage, shredded
15 - 1 cup red cabbage, shredded
16 - ½ cup carrot, shredded
17 - ¼ cup red onion, thinly sliced
18 - ¼ cup fresh cilantro, chopped
19 - 2 tbsp lime juice
20 - 1 tbsp honey
21 - 2 tbsp olive oil
22 - Salt and pepper, to taste
# Directions:
01 - Mix brown sugar, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper in a small bowl. Rub the spice mixture evenly over the pork shoulder. Place the pork in a slow cooker or Dutch oven. Add apple cider vinegar and Worcestershire sauce around the pork. Cook on low for 6–8 hours (or in the oven at 300°F/150°C, covered), until the pork is fork-tender and easily shreds. Remove pork from the pot and shred with two forks, removing excess fat. Mix in barbecue sauce and return to heat for an additional 15 minutes.
02 - In a large bowl, combine watermelon, green cabbage, red cabbage, carrot, red onion, and cilantro. In a small bowl, whisk together lime juice, honey, olive oil, salt, and pepper. Pour the dressing over the slaw and toss gently to combine. Chill until ready to serve.
03 - Pile BBQ pulled pork on a platter or sandwich buns if desired. Top generously with watermelon slaw. Serve immediately with additional barbecue sauce on the side.
