Slow Cooker Pulled Pork with Pineapple Coleslaw

Ingredients

• For the Pulled Pork

• 3–4 pound pork shoulder (bone-in or boneless)

• 1/8 teaspoon pepper

• 1/2 cup chicken broth

• 1/2 cup balsamic vinegar

• 1/8 teaspoon salt

• For the Coleslaw

• 1–2 bags of coleslaw cabbage (or 1 bag coleslaw and 1 bag shredded purple cabbage)

• or

• 1/2 head of purple cabbage

• 1/2 head of green cabbage

• 1 tablespoon apple cider vinegar

• 1 tablespoon avocado oil (or olive oil)

• Enough mayo to make it the consistency of your preference (about 1/2 cup)

• For the Pineapple Salsa

• 1 large tub of pre-made pineapple salsa

• or

• 2 cups fresh pineapple, diced

• 1 Serrano pepper, seeded and finely chopped

• 1/2 cup fresh cilantro, chopped

• 1/4 cup red onion, finely chopped

• 1/4 cup red pepper, finely chopped

• 1/8 teaspoon of salt

• Juice of 1 lime

• BBQ to top the pulled pork, optional