Caribbean Pulled Pork with Jicama Slaw

The absolute easiest way to make pulled pork is in a slow cooker. Choose a nice pork shoulder, season the meat with a lovely spice mix and the meat cooks itself. This recipe makes enough to feed a crowd and would be perfect for Super Bowl Sunday or a summer picnic.

Dry Rub

2 tbsp onion powder 
1 1/2 tbsp kosher salt 
1 tbsp smoked paprika 
1 tbsp garlic powder 
1 tbsp thyme
1 tbsp fennel seed
1 tbsp allspice 
1 tbsp turbinado sugar
2 tsp cinnamon 
2 tsp cayenne pepper
2 tsp black pepper 

Pulled Pork 

10-12 lb pork shoulder/butt 
1 yellow onion, sliced
1 jalapeño (optional) 
Dry rub
1 cup chicken stock 

Jicama Slaw 
1 red pepper 
1/2 head red cabbage 
1 carrot 
1 small jicama 
1/2 jalapeño (optional) 
Handful cilantro, chopped 
Dressing 
1/3 cup sour cream 
Juice from 2 limes
1 1/2 teaspoons ground cumin 
2 teaspoons kosher salt

To Make Pork:

1. Combine dry rub ingredients in a small bowl.
2. Scatter the onion along the bottom of a slow cooker. If using a jalapeño cut in half lengthwise and slice thinly. Add to the slow cooker. Pour in the chicken stock.
3. Dry the pork shoulder with a paper towel then coat generously with dry rub, making sure to work the spices in well on all sides. Place the seasoned pork in the slow cooker on top of the bed of onion and jalapeño. 
4. Cook on low for 5 hours. Turn cooker to high and cook for 2 more hours. 
5. When finished cooking remove the meat from the slow cooker and shred with two forks. Serve on slider or hamburger buns with jicama slaw 

To Make Slaw:

1. Slice the jicama, red pepper and carrot into thin matchsticks and add to a large bowl. Julienne the red cabbage and add to bowl with the jalapeno and cilantro.
2. Combine all the dressing ingredients in a small bowl and mix well into the slaw. Refrigerate for 30 minutes before serving.