Pulled Pork with Tart Apple Slaw

Slow Cooked Pulled Pork

1/2 medium onion, sliced

1 lb pork- preferably Boston butt, pork shoulder, or even pork sirloin

1/2 cup ketchup

1/4 cup apple cider vinegar

1/4 cup packed brown sugar

1/4 cup tomato paste

1  tsp soy sauce

2 TBSP dijon mustard

2 cloves garlic, minced

3/4 tsp salt

1 tsp pepper

pinch cayenne pepper

Scatter the sliced onion in the base of a slow cooker. Lay the pork on top of the onion.

In a bowl, whisk to combine all remaining ingredients. Pour evenly over the pork. Cover and cook on low for 8 hours. Shred the meat by using two forks and pulling against the grain.

Tart Apple Coleslaw

adapted from Emeril Lagasse

(makes about 5 cups)

3/4 cup mayonnaise

2 TBSP Dijon mustard

1/4 cup packed light brown sugar

1/4 cup apple cider vinegar

4 teaspoons celery seeds

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne

4 cups shredded green cabbage (about 1/2 head cabbage)

2 large carrots, peeled and shredded

1/2 cup grated Granny Smith apple

Combine first 8 ingredients in a bowl, stirring to dissolve the sugar. Set aside.

Combine the cabbage, carrots, and apple in a large bowl. Stir in the sauce mixture, tossing to combine. Chill for 30 minutes to allow the flavors to blend.