Method
1. Prepare the Pork: Season the pork shoulder generously with salt and pepper.
2. Sear the Pork: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the pork and sear on all sides until browned, about 4-5 minutes per side. Remove the pork and set aside.
3. Sauté the Aromatics: In the same pot, add the sliced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Combine Ingredients: Return the pork to the pot, and pour in the 1 cup of Ozganics BBQ Sauce, chicken broth, 1 tablespoon of apple cider vinegar, and smoked paprika (if using). Stir to combine, ensuring the pork is well-coated in the sauce.
5. Slow Cook: Cover the pot and transfer it to a preheated oven at 150°C (300°F). Cook for 6-8 hours, or until the pork is tender and easily shredded with a fork. Alternatively, you can use a slow cooker on low for 8 hours.
6. Make the Coleslaw: In a large bowl, combine the shredded cabbage and grated carrots. In a separate bowl, whisk together the mayonnaise, 1 tablespoon of apple cider vinegar, 1 tablespoon of Ozganics BBQ Sauce, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate until ready to serve.
7. Serve: Once the pork is cooked, shred it using two forks and mix it with the sauce in the pot. Serve the pulled pork on burger buns, topped with coleslaw for added crunch and flavor.
