Instructions

Pulled Pork:

1. Pour yourself a glass of Vintner's Reserve Pinot Noir. Food always tastes better with a glass of wine as your Sous chef.
2. In a small mixing bowl, combine salt, pepper, cayenne, paprika, and mustard powder. Rub the mixture evenly over the pork and let it sit at room temperature for 45 minutes
3. Over medium - high heat, warm the oil in a large skillet until almost smoking. Brown the pork on all sides (about 6-7 minutes) and remove from heat
4. In a large saucepan, combine the onion, garlic, and tomato paste. Cook on medium heat for 1 minute. Add the vinegar & broth and bring to a simmer, stirring occasionally
5. Transfer the broth mixture to your slow cooker & add the pork
6. Cover and cook on high for 4 hours or until fork-tender
7. Shred the pork, discarding any fat, and transfer to a large serving bowl

Jalapeño & Pineapple Slaw:

1. In a small mixing bowl, whisk together yogurt, vinegar, sugar, lemon juice, and salt until thoroughly combined
2. In a large mixing bowl, toss cabbage, jalapeno, and cilantro
3. Add yogurt mixture to cabbage mixture (in the large mixing bowl) and toss to combine. Careful not to stir or toss aggressively as the slaw will bruise
4. Add salt and pepper to taste.
5. Serve in a dish on on top of your sliders!