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HOW TO PREP: In small bowl, combine paprika, brown sugar, chili powder, cumin, salt and pepper to make a spice rub. Thoroughly coat pork shoulder with spice rub. Place meat in the slow cooker. Add chicken broth, cover with lid, and cook on low until pork is pull- apart tender, 8 to 10 hours. Using 2 large spoons, carefully transfer meat to rimmed baking sheet or cutting board. Use a large knife to cut it into two pieces. Set aside to cool slightly. When cool enough to handle, insert two forks into first piece of meat and pull in opposite directions. You want to get long, thin shreds. Discard excess fat. Repeat with other piece of meat. While meat is cooling, pour cooking liquid through strainer into medium saucepan. Using large spoon, skim excess fat from surface. Bring to boil over medium-high heat and cook until liquid is reduced to 1 cup, 30 to 40 minutes. Whisk in vinegar, ketchup, and brown sugar, and simmer for 1 minute. Remove from heat, and stir in liquid smoke. Pour half of the sauce over the meat, reserving remaining sauce to serve alongside the sandwiches. Toss to combine, and let stand until meat has absorbed most of the sauce, around 10 to 15 minutes. Season with salt and pepper to taste. Serve with white bread, coleslaw and pickle chips for sandwiches.

Mississippi Mardi Slaw Serves 8

The secret to our slaw is that it uses sour cream and mayonnaise. It makes a great topping for pulled pork sandwiches.

WHAT YOU WILL NEED: 1 medium head purple cabbage ½ medium head green cabbage 2 carrots, peeled and shredded​ ½ small white onion, shredded 2 teaspoons salt

½ cup mayonnaise ¼ cup sour cream 1 tablespoon white vinegar

2 teaspoons sugar ¼ teaspoon pepper

Slow-Cooker Pulled Pork Serves 8-10 We went with a sweet and smoky, slightly tangy homemade sauce that’s thick and sticky, but you can use any bottled sauce. You will need a 6-quart slow cooker for this recipe.

FOR THE PORK 1 boneless pork shoulder, 5 to 6 pounds 2 cups low-sodium chicken broth FOR THE SAUCE 1 cup apple cider vinegar ¾ cup ketchup 3 tablespoons dark brown sugar 1½ teaspoons liquid smoke Salt and pepper, to taste FOR SERVING Soft white bread or hamburger buns Coleslaw (recipe below) Pickle chips

HOW TO PREP: Cut the cabbage into quarters, then trim away and discard the solid core. Separate the cabbage into small stacks of leaves that flatten when pressed. Cut each stack of cabbage leaves into ¼-inch strips. Toss cabbage, carrots, onion and salt in colander set over a bowl. Let stand until wilted, about 1 hour. Rinse cabbage mixture under cold water, then drain and dry well with kitchen towel. Whisk mayonnaise, sour cream, vinegar, sugar and pepper in large bowl. Stir in cabbage mixture and refrigerate until chilled, at least 30 minutes. Serve with pulled pork.

WHAT YOU WILL NEED: FOR THE SPICE RUB 4 tablespoons paprika 3 tablespoons dark brown sugar 2 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon ground black pepper 2 teaspoons salt

42 ROUSES JANUARY FEBRUARY 2021