Pulled-Pork BBQ Sandwiches

This made a delicious dinner! The simplicity of the coleslaw complemented the richness of the pork perfectly.

1 boneless pork shoulder, 5 pounds
1 C barbecue sauce
1 carrot, shredded
2 C shredded green cabbage (about 1/2 of a small head)
2 T cider vinegar
2 T extra-virgin olive oil
salt and pepper to taste
4 hamburger buns

Slow-Cooker Method:
Place pork in slow-cooker, fat side up. Add 1/2 cup of water, season with salt and pepper and set on high for 1 hour. Reduce to low, then cook an additional 3 hours.

Oven Method:
Preheat oven to 450*. Place pork fat side up in a roasting pan or large Dutch oven with 1/2 cup of water. Season with salt and pepper. Roast 45 minutes, then remove from oven. Adjust the temperature to 350*. Tightly cover the pan with foil or a lid. Cook for 4 hours, or until meat is tender.

Coleslaw:
In a small bowl, combine cabbage, carrot, vinegar, olive oil with salt and pepper.

When the pork is cool enough to handle, remove fat from the top of the roast. Using two forks, shred the meat into bit-size pieces. In a small saucepan, combine the shredded pork with the barbecue sauce. Serve on hamburger buns, lightly toasted, with coleslaw either on the side or on the sandwiches.