Serves 8+

For Coleslaw:

• 1 head green cabbage, shredded

• ½ head red cabbage, shredded

• 3 medium carrots, peeled and shredded

• 1 medium red onion, finely diced

• ⅓ cup celery (about ½ long celery stick), finely diced

• 1 cup mayonnaise

• 3 tablespoons mustard

• 2 tablespoons apple cider vinegar

• Juice of ½ lemon

• 2 tablespoons sugar

• ½ teaspoon onion powder

• ½ teaspoon salt

• ½ teaspoon pepper

For Pulled Pork:

• 4 pounds boneless pork shoulder, cut into 3-inch chunks

• 1 cup chicken stock

• 1 medium onion, diced

• 4 garlic cloves, diced

• 1 chipotle in adobo sauce, minced (or 1 tablespoon chipotle powder)

• 2 teaspoons ground cumin

• 1 teaspoon black pepper

• 1 teaspoon chili powder

• 1½ teaspoon sea salt

For Serving:

• 1-2 cups of your favorite barbeque sauce (here is a great butter-based Texas style sauce; and here’s a mustard-based Carolina style sauce)

• 8-12 burger buns

For Coleslaw:

1. In a large bowl, combine the shredded green cabbage, red cabbage, carrots, red onions, and celery.

2. In a medium bowl, add the mayonnaise, mustard, apple cider vinegar, lemon juice, sugar, onion powder, salt, and pepper. Whisk blended and smooth.

3. Slowly pour the dressing over the veggies, gauging how saucy you want your coleslaw as you go along. Mix everything together until all of the veggies are coated in dressing.

4. Refrigerator for 1 hour. Occasionally, give it a few good stirs as it’s resting.

For Pulled Pork:

1. Add all of the ingredients, except the pork, in a large pot. Briefly mix everything together. Carefully nestle the pork chunks in and around the broth.

2. Simmer over low heat for 2-3 hours, until the pork shreds easily with a fork.

3. Once the pork is done, remove it from the broth and place it in a large bowl.

   • Reserve the broth only if you plan on frying the pulled pork. If you plan to do that:

     • Let the broth cool a bit before refrigerating it until the fat solidifies on top

     • Scoop the fat out along with a bit of the broth (you don’t need to save all of the broth)

     • Refrigerate or freeze the fat and broth you have saved. The remaining broth can be discarded

     • Thaw before using

4. In a large bowl, use two forks to shred the pork into bit-sized pieces.

5. If you want to set aside some of the shredded pork to save for later, now is a good time to do that. Let the shredded pork cool down before storing. Freeze or refrigerate the shredded pork.

   • Here is a great Carnitas Tacos recipe you can try with the leftover shredded pork and broth: Carnitas Tacos with Homemade Guacamole and Pico de Gallo

6. With the shredded pork you’re eating, add ¼ cup of your favorite barbeque sauce for every 1 cup of shredded pork you have. Mix the sauce into the pork. If you want your pulled pork saucier, add more sauce.

7. Top each burger bun with a good heaping of shredded pork and a bit of the coleslaw.

8. Enjoy!