Central Texas Slaw

4-6 cups shredded cabbage (red and/or white)
1 cup shredded carrot
1/4 cup finely chopped red onion (optional)
1/4 cup chopped cilantro

Dressing:
1/4 cup white vinegar
1/4 cup olive oil
1/4 cup fresh lime juice
1 Tbsp. sugar
1 1/2 tsp. kosher salt
1/2 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. black pepper
Whisk together and toss with the cabbage mixture.

This slaw is so, so good any time, any place. We love to eat it on these pulled pork sandwiches.

Slow Cooker Pulled Pork

2-1 1/2 lbs. pork (I used boneless pork loin)
oil
kosher salt
black pepper
paprika
garlic powder
onion powder

Preheat slow cooker on low for about 15 minutes. Drizzle a bit of oil over the bottom. Sprinkle one side of the pork generously with all the seasonings, and place seasoned side down on the oil. Generously season the other side of the pork.

Mix together:
1/2 cup ketchup
1/2 apple cider vinegar
1/4-1/3 cup brown sugar, to taste
2 Tbsp. Worcestershire sauce
2 Tbsp. yellow mustard

Pour sauce over the pork and cook on low for 8-9 hours. About 1/2 hour before serving, shred the pork (a kitchen shears works great) and make sure the sauce is mixed throughout the shredded meat. Serve on toasted buns with this version of Central Texas Slaw piled on top.