2 tbsp. vegetable oil
1 (4-lb) pork shoulder roast or pork tenderloin
1 ½ tsp. ground cumin
1 ½ tsp. smoked paprika
1 ½ tsp. onion powder
1 tsp. chili powder
1 tsp. salt
1 tsp. freshly ground black pepper
½ cup of your favourite BBQ sauce (I like chicken and rib sauce)
1 mango, peeled, pitted and sliced
1 red onion, sliced
½ head green cabbage, sliced
Juice of 1 lime
2 tsp. red wine vinegar
1 tsp. extra virgin olive oil
¼ tsp. salt
¼ tsp. freshly ground black pepper
1. Heat oil in a large pan. Sear pork, 2 minutes per side. Add pork to 7- quart slow cooker. Cover with the spices. Pour beer over top. Cook on low for about 8 hours.
2. After 8 hours, shred the pork inside slow cooker. Discard fat and bones. Cook on low for 15 more minutes. Whatever liquid isn't absorbed, drain. Add the BBQ sauce (if you like it saucier, add more!)
1. In a large bowl, mix mango, cabbage and onion. Toss in lime, vinegar, oil, salt and pepper.
Assemble pork and slaw in a bun. Enjoy!