Smoky Pulled Pork Sandwich with Tangy Slaw

Method

1. Season the pork shoulder with salt, pepper, and smoked paprika.
2. Slow cook the pork in a crockpot on low for 8-10 hours until tender.
3. Shred the pork and mix with BBQ sauce.
4. In a bowl, combine coleslaw, apple cider vinegar, honey, and a pinch of salt.
5. Assemble the sandwich with pulled pork and slaw on buns.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.