Ingredients:

3 lb. pork shoulder

2 t. smoked paprika

1 t. brown sugar

1 t. salt

1 t. adobo seasoning

1 tsp. pepper

2 c. ketchup

1/2 c. apple cider vinegar

4 t. brown sugar

1 tsp. pepper

1/2 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. dry mustard

1/2 tsp. cayenne pepper

1 t. lemon juice

1 small head of cabbage, grated

1/4 c. mayo

1/4 tsp. celery seed

salt and pepper to taste

Directions:

1. Combine 6 first ingredients. Place the pork shoulder in your crock pot, season well with the all-purpose seasoning, turning to coat. Cover and cook on low, fat side up for 8-9 hours (there is no liquid added to the crock pot). Remove and allow to cool enough to shred the meat with a fork. If using the same day, serve hot with the sauce. If using the next day, place shredded meat in the fridge and then reheat in the crock pot for 1 hour on high then add the sauce.

2. BBQ Sauce. Combine next 9 ingredients in a small pot. Bring up to a boil, reduce the heat and simmer for 30 minutes, stirring often.

3. Coleslaw. Combine last 4 ingredients in a bowl and chill in the fridge until ready to use.

Bon Appetit!