# What You'll Need:
→ 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 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
# Steps:
01 - Combine brown sugar, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper in a small bowl. Rub this mixture evenly over the pork shoulder. Place the pork into a slow cooker or Dutch oven, adding apple cider vinegar and Worcestershire sauce around the pork. Cook on low for 6 to 8 hours, or in an oven at 300°F (150°C) until fork-tender. Remove from heat, shred with two forks, mix in barbecue sauce, and return to heat for 15 minutes.
02 - In a large bowl, mix together watermelon, green cabbage, red cabbage, carrot, red onion, and cilantro. In a separate small bowl, whisk lime juice, honey, olive oil, salt, and pepper. Pour this dressing over the slaw and gently toss to combine. Chill until ready to serve.
03 - Serve pulled BBQ pork on a platter or in sandwich buns. Top generously with watermelon slaw and present immediately with additional barbecue sauce on the side.
