Pulled Pork and Cole Slaw

Cole Slaw

• 1/2 small head green cabbage, shredded
• 2 carrots, peeled and shredded
• 1/4 cup cider vinegar
• 1/3 cup sugar
• 1 cup mayonnaise
• 1/2 teaspoon garlic powder

Directions

Shred the cabbage and carrots and toss them together in a large bowl to combine. I like a lot of carrots in my cole slaw, but if you don't, just use less. All together I had about 1 pound combined of cabbage and carrots. In a small bowl or a mason jar, mix together the rest of the ingredients until the dressing is smooth and well combined. Pour as much dressing as you like over the cabbage and carrots and mix well. Cover and refrigerate. Refrigerate any extra dressing, as well, in case you want to add a bit more when you serve the cole slaw.

Pulled Pork

• 1 pork shoulder butt
• 2 bottles Guinness beer
• 1 bottle of your favorite barbecue sauce

Directions

Place the pork shoulder butt in your slow cooker. Add the two bottles of beer. Cover and cook on high in the slow cooker for 8 to 10 hours. You'll know the pork is done when it falls apart very easily. Remove the meat from the slow cooker to a platter. Pull the pork apart using two forks, discarding any fat. Add the barbecue sauce and toss to well combine. Serve on a crusty roll with the cole slaw.