# Ingredient List:
→ Pulled Pork
01 - 4 lbs boneless pork shoulder (Boston butt)
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 apple cider vinegar
11 - 1 tbsp Worcestershire sauce
12 - 1 cup barbecue sauce (gluten-free if needed)
→ Watermelon Slaw
13 - 3 cups seedless watermelon, julienned or cubed
14 - 2 cups shredded green cabbage
15 - 1 cup shredded red cabbage
16 - ½ cup shredded carrot
17 - ¼ cup thinly sliced red onion
18 - ¼ cup chopped fresh cilantro
19 - 2 tbsp lime juice
20 - 1 tbsp honey
21 - 2 tbsp olive oil
22 - Salt and pepper, to taste
# Directions:
01 - In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Rub the mixture evenly over the pork shoulder. Place the pork in a slow cooker or Dutch oven and add apple cider vinegar and Worcestershire sauce around it. Cook on low for 6–8 hours or in the oven at 300°F, covered, until the pork is fork-tender. Remove the pork, shred with two forks, and mix with barbecue sauce. 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 separate small bowl, whisk together lime juice, honey, olive oil, salt, and pepper. Pour the dressing over the slaw and gently toss to combine. Chill until ready to serve.
03 - Move the BBQ pulled pork to a platter or sandwich buns, if desired, and top generously with watermelon slaw. Serve immediately with additional barbecue sauce on the side.
