BBQ Pulled Pork Bowl with Rice and Coleslaw

Pulled pork

• 1.2 kg Pork shoulder, boneless
• 1 large Yellow onion
• 3 cloves Garlic
• 2 tsp Smoked paprika
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 300 ml Barbecue sauce
• 2 tbsp Apple cider vinegar

Rice and coleslaw

• 300 g Long-grain white rice
• 500 g White cabbage
• 2 medium Carrot
• 120 g Mayonnaise

1. Thinly slice the onion and crush the garlic. Mix the smoked paprika, fine sea salt and black pepper, then rub it all over the pork.
2. Put the onion and garlic in the slow cooker, then sit the pork on top. Pour over the barbecue sauce and apple cider vinegar, cover, and cook on low for 3.5 hours until the pork is very tender and pulls apart easily.
3. Lift the pork onto a board and shred it with two forks. Skim any excess fat from the sauce in the slow cooker, then return the pork and stir well so it is thoroughly coated; keep warm while you cook the rice.
4. Rinse the rice until the water runs mostly clear, then cook it in a saucepan of lightly salted water for 10 to 12 minutes until tender. Drain well and cover for 5 minutes, then fluff with a fork.
5. Finely shred the cabbage and grate the carrot, then toss with the mayonnaise and a small pinch of fine sea salt and black pepper. Taste and add a little more apple cider vinegar from the bottle if you want it sharper.
6. Divide the rice between bowls, spoon over the pulled pork and sauce, then pile the coleslaw alongside. Serve straight away while everything is hot and the slaw is crunchy.

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