# What You'll Need:
→ Pulled pork
01 - 4 lb pork shoulder (Boston butt), boneless
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 - 1/2 tsp black pepper
10 - 1 cup apple cider vinegar
11 - 1 tbsp Worcestershire sauce
12 - 1 cup barbecue sauce (use gluten-free if required)
→ Watermelon slaw
13 - 3 cups seedless watermelon, julienned or cut into small cubes
14 - 2 cups green cabbage, shredded
15 - 1 cup red cabbage, shredded
16 - 1/2 cup carrot, shredded
17 - 1/4 cup red onion, thinly sliced
18 - 1/4 cup fresh cilantro, chopped
19 - 2 tbsp fresh lime juice
20 - 1 tbsp honey
21 - 2 tbsp olive oil
22 - Salt and black pepper, to taste
# How to Make It:
01 - Combine brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, chili powder, salt and black pepper in a small bowl; mix until uniform.
02 - Pat the pork shoulder dry and rub the spice blend evenly over all surfaces, pressing the rub into the meat.
03 - Place the seasoned pork in a slow cooker or Dutch oven; pour the apple cider vinegar and Worcestershire sauce around (not over) the meat to preserve the rub.
04 - Cook on low in the slow cooker for 6 to 8 hours or transfer to a covered Dutch oven and braise in a 300°F oven until the pork is fork-tender and easily pulls apart, about 6 hours.
05 - Transfer the pork to a cutting board, remove excess fat, and shred with two forks; return shredded meat to the cooker or pot, stir in the barbecue sauce, and heat for 10–15 minutes to meld flavors.
06 - In a large bowl combine watermelon, green cabbage, red cabbage, carrot, red onion and cilantro. In a small bowl whisk together lime juice, honey, olive oil, salt and pepper; pour over the vegetables and toss gently. Chill until ready to serve.
07 - Arrange pulled pork on a platter or on buns, top generously with watermelon slaw and offer extra barbecue sauce at the table; serve immediately.
