2 T canola oil
3.5-4 lb boneless (or with minimal bones) pork shoulder
1 red onion, chopped
1/3 c cider vinegar
1 c Lambec beer
½ c dark brown sugar, packed
2 c chopped canned tomatoes, with juice
1 t red pepper flakes
1 T Worcestershire sauce
1 t dry English mustard
Kosher Salt and black pepper
3 ½-4 c shredded cabbage
1 c shredded carrot
2 green onions, sliced
Cole Slaw Dressing (lambec Vinaigrette)
½ cup Apple Lambec – reduce by half
2 tsp whole grain mustard
3 tbl olive oil
8 tsp cider vinegar
1 tsp honey
Salt and pepper to taste
To make the pulled pork: In a dutch oven on the stove top (medium high heat), brown the pork shoulder in the canola oil until browned on all sides. Then place in the slow cooker.
In a bowl, combine onions through salt and pepper and then pour over the pork shoulder in the slow cooker. Put on the lid and set to cook (6 hours).
When the meat is falling off the bone/shreddable, remove the pork shoulder from the slow cooker. Cool sauce slightly and then pour into a blender (make sure there are no rogue bones) and blend til smooth. Pour into a sauce pan on the stove top and simmer until reduced and slightly thick. Taste and add salt and pepper as needed.
With two forks, shred the pork shoulder meat. In a bowl, combine shredded meat and sauce.
To make the slaw: Combine the lambec, mustard vinegar, salt, pepper, and honey. Add the oil in a thin stream while blending. Dressing will be thick and sweet.