Slow Cooker Korean BBQ Pork with Pickled Red Cabbage Slaw

I've slow cooked plenty of pork, but this is by far one of the tastiest dishes!  Tangy Korean BBQ sauce and ultra tender meat paired with a pickled slaw will have you cooking this again and again.

Slow-Cooker Pork:

• 4-5 Lb Pork Shoulder 
• 3/4 Cup Soy Sauce
• 5 Tablespoons of Sriracha Sauce
• 4 Tablespoons Clover Honey
• 4 Tablespoons Ketchup
• 1 Tablespoons Hot Sesame Oil
• 4 Tablespoons Hoisin Sauce
• 2 Teaspoons Chinese Five Spice
• 2 Tablespoons Freshly Chopped Ginger
• 5 Crushed Garlic Cloves
• 1/2 Cup Rice Vinegar

Combine all ingredients in your slow cooker, and set to high for 4 hours.  Once meat is cooked, thinly slice or pull the meat of the bone with a fork.  Reserve the sauce from the slow cooker, place in a pan and cook on high until the sauce is thick.  Return your meat to the sauce and toss.  Serve over rice, cabbage, or on a sandwich.  

Pickled Red Cabbage Slaw

• 1 Small Red Cabbage
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Brown sugar
• 1/2 Cup Rice Vinegar
• 1 Teaspoon Soy Sauce

This is best made the day before you make your BBQ pork.  Usually about 24 hours of marinating and your slaw will be perfect.  However, it still tastes great after only an hour.  Thinly slice the red cabbage and combine all the ingredients in a plastic bag.  Shake the bag and place flat in the refrigerator until ready to use. Garnish your slaw with toasted sesame seeds, cilantro, or chopped green onion.