Prep time: 20 minutes
Cook time: 5 hours
Ready in: 5 hours 20 minutes
Serves: 8

For pork:
● 1 T. light brown sugar
● 1 T. chili powder
● 1 tsp. ground cumin
● 1 tsp. paprika
● 4 lb. bone-in pork butt (Boston butt or pork shoulder, boneless)
● 1 cup dry red wine, such as Pinot Noir
● 1 large yellow onion, chopped
● 6 cloves garlic, chopped

For slaw assembly:
● 3 1/2 cups shredded cabbage
● 1 small carrot, shredded
● 3 T. mayonnaise
● 1 T. chopped fresh chives
● 1 tsp. apple cider vinegar
● 1 1/2 tsp. celery seed
● Sea salt & pepper, to taste
● 8 kaiser rolls, toasted
● 1 cup pickled red onions
● 1 cup hamburger dill chips

Cooking Instructions:
1. For pork: In a small bowl, mix brown sugar, chili powder, cumin and paprika together. Trim
away excess fat from pork, leaving 1/4-inch of fat on top. Season on all sides with spice
mix. Place pork, Pinot Noir, onion and garlic in a 5-quart slow cooker. Cover and cook on
high for 5 hours until tender. Shred pork into bite-sized pieces using tines of forks.

2. For slaw and assembly: Meanwhile, in a large bowl, toss cabbage, carrots, mayonnaise,
chives, vinegar and celery seed together until coated. Season with salt and pepper to
taste.

3. Serve pork on rolls with cabbage slaw, pickled red onions and pickles.