SERVINGS: About 6-8 sandwiches
-About 4 lbs. pork shoulder
-1 cup BBQ sauce
-1 tsp. salt
-1 tsp. pepper
-1/2 tsp. cayenne pepper (optional)
-Hamburger buns, lightly toasted
-Additional sauce for topping, if desired
-4 cups cole slaw mix
-1 granny smith apple, peeled and sliced into matchstick-type slices
-4 tbsp. mayonnaise
-2 tbsp. vineager
-1 tbsp. Extra virgin olive oil
-Salt and pepper, to taste
- In a slow-cooker, place pork shoulder, sprinkled with seasonings. Slather pork with BBQ sauce. Cover and cook according to your slow-cooker's instructions, but for this portion of meat, I generally shoot for 4-6 hours on HIGH setting, or 6-9 hours on LOW setting. (The goal is to stick a fork in the meat and have it easily start to break apart.)
- When the meat is done, you can let it cool, and shred it with your fingers, or immediately start shredding it using 2 forks.
- For the apple slaw topping, combine all ingredients in a mixing bowl and mix thoroughly.
- Top your toasted hamburger buns with a scoop of pulled pork, more BBQ sauce, if desired, and a scoop of the slaw. Enjoy!