Pulled Pork Recipe

Prepare the Pork

Rub the pork shoulder with the pork rub, ensuring it's evenly coated. Allow it to marinate for at least 2 hours or overnight in the refrigerator for best results.

Cook the Pork

Place the marinated pork shoulder in a slow cooker. Add apple cider vinegar and chicken broth. Cover and cook on low for 8-10 hours or until the pork is tender and easily shreds with a fork.

Shred the Pork

Once cooked, remove the pork from the slow cooker and shred it using two forks. Mix in BBQ sauce to taste.

Preheat the Oven

Preheat your oven to 400°F (200°C).

Mix Dry Ingredients

In a large bowl, combine cornmeal, all-purpose flour, sugar, baking powder, and salt. Mix well.

Mix Wet Ingredients

In another bowl, whisk together milk, egg, and melted butter.

Combine and Bake

Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into a greased 8x8 inch baking dish and bake for 20-25 minutes until golden brown.

Prepare the Cabbage

In a large bowl, combine shredded cabbage and grated carrot. Set aside.

Make the Pickling Liquid

In a saucepan, combine white vinegar, sugar, salt, and water. Bring to a boil, stirring until the sugar dissolves.

Pickle the Cabbage

Pour the hot pickling liquid over the cabbage mixture. Allow it to cool to room temperature, then cover and refrigerate for at least 2 hours before serving.