For the Pork:
Place pork in slow cooker, coat with salt, pepper, and garlic. Whisk the oil and vinegar in a separate bowl and pour over pork. Cover on low for 6 hours. Final 2 hours turn up to high and begin periodically spooning the liquid in the crock pot on top of the pork. This helps to get a little crunchy top on it. When able to pull apart with a fork, remove to another pan/cookie sheet and pull apart with two forks. Then return to liquid, this helps it from drying out as it will absorb almost all of the residual liquid. Keep on warm until ready to serve.
- ½ small white cabbage
- ½ large purple cabbage (adjust these two varieties to your liking)
- ½ cup plain Greek yogurt or sour cream (your taste, I used Greek yogurt)
- ½ c Honey Ginger Balsamic Vinegar
- ½ tsp sesame seeds
- 1 clove minced garlic
- S&P to taste
- 4 scallions finely chopped including green parts reserving 1 tbsp for garnish.
Blend cabbage in small batches in a food processor to desired texture. Transfer to large bowl and add scallion. In a separate bowl, combine the yogurt, vinegar, sesame seeds, garlic, S&P until combined. Pour over cabbage and stir until all is coated. Refrigerate until cold. May add some more vinegar if desired.
Serve pulled pork on buns of your choice, top with slaw and scallions, or bunless as we do. Serve with a side of fresh green beans sautéed in garlic oil, S&P.