Ingredients
For the pork:
3 1/2 lb. pork shoulder or butt
1 yellow onion, sliced
1 C apple cider
1/4 C apple cider vinegar
1/4 C brown sugar
2 t cinnamon
salt and pepper
1 bay leaf
For the slaw:
2 C green (and red, if you have it) cabbage, finely shredded
2 T finely minced red or white obion
1/2 C shredded carrot
1/4 C red, yellow, or orange bell pepper, shredded
1 T vinegar
2 T mayonnaise
salt, pepper and celery salt to taste
Preparation
For the pork: Place half the onion slices in the slow cooker. Put pork on top, then put remaining onion slices on top of pork. Combine the rest of the pork ingredients, pour over the pork and onions. Put lid on, turn to low, and cook 6-8 hours, or until very tender. Take pork out of pot, place on cutting board and shred with two forks. Put back in pot to coat with juices and hold until serving. For the slaw: Combine all ingredients in a bowl, cover and refrigerate for at least one hour or up to a day. To serve: Toast cut side of buns. Place some pork on top of bottom half, spoon some coleslaw on top of pork, and put top half of bun on. Serve warm.
