Careme

Ingredients

• Kroger® Pork Shoulder Blade Boston Roast Boneless 1 lb $5.59/lb (sale)
• Organic Green Cabbage 1/2 small head (about 3–4 packed cups), thinly shredded $2.49/lb
• Organic Jumbo Yellow Onion 1/2 onion, sliced $2.19/lb
• Organic Garlic 2 cloves, minced $6.99/lb
• Fresh Organic Medium Ripe Avocado 1 avocado, sliced $1.50 (sale)
• Apple cider vinegar 2 tbsp, divided
• Ketchup or tomato sauce 1/3 cup
• Brown sugar or honey 1–2 tbsp
• Smoked paprika 1 tsp
• Chili powder 1 tsp
• Ground cumin 1/2 tsp
• Salt & black pepper to taste
• Water or broth 1/2 cup
• Olive oil or mayo (for slaw) 1 tbsp olive oil or 2 tbsp mayo
• Lime or lemon (optional) 1/2, for slaw/avocado
• Tortillas or buns (optional, not on sale list) for serving, if desired

Instructions

1. Prep: Thinly slice onion; mince garlic. Season pork all over with salt, pepper, paprika, chili powder, and cumin.
2. Slow cooker: Add onion to the slow cooker. Set pork on top. Whisk ketchup, 1 tbsp vinegar, sugar/honey, and 1/2 cup water/broth; pour around the pork.
3. Cook: Cover and cook on HIGH 3.5–4.5 hours (or LOW 6–7 hours) until it shreds easily with a fork.
4. Make slaw: While pork cooks, toss shredded cabbage with olive oil (or mayo), remaining 1 tbsp vinegar, a pinch of salt and pepper, and a squeeze of lime/lemon if using. Let it sit to soften slightly.
5. Shred + sauce: When pork is tender, transfer to a bowl, shred, then stir back into the cooker juices to coat. Taste and adjust (more vinegar for tang, more sugar for sweetness, more salt if needed).
6. Serve: Pile pulled pork over cabbage slaw and top with sliced avocado. Serve as bowls or stuff into warm tortillas/buns if you have them.