Slow cook: Put in the slow cooker. Leave on High if you will be home. Cook until the meat is tender and falling apart. Leave on Low if you will be out all day.
Shred: Remove the pork shoulder from the slow cooker, let it rest for about 20 minutes. Shred the pork shoulder using two forks.
Spicy Tangy Barbecue Sauce
Sauté: Add the butter, onion, carrots, celery, and jalapeño to a medium saucepan. Sauté on medium-high until vegetables are tender and fragrant.
Sugar: Add the sugar and let it dissolve and get slightly bubbly.
Cook: Add the remainder of the ingredients and bring to a boil. Then simmer for about 20 minutes.
PRO-TIP: For a smoother barbecue sauce, use an immersion blender to blend it after it has cooled.
Southern Style Coleslaw
Shred: Shred the carrots and cabbage. Place in a large bowl.
Make the dressing: In a medium bowl, mix up ingredients for the dressing.
Add about ½ cup of dressing. (You will have dressing leftover.)
Toss: Toss and let set in the refrigerator for an hour before serving.
Meal Prep Bowl Assembly
Chose your fixin's. Add to a large bowl.
Top with meat, barbecue sauce, and coleslaw.
Enjoy.
RECIPE TIPS
Substitutions: You can just as easily use chicken instead of pork. If you have some BBQ expertise, try some brisket. If you like it spicy – add a few extra jalapeños to the BBQ sauce. Vegan Adaptable:Use seitan instead of meat.Use coconut oil in the barbecue sauce instead of butter.Use vegan mayo in the coleslaw.BBQ Rub: