Rub the pork shoulder with salt, black pepper, garlic powder, onion powder, and paprika. Place it in a slow cooker with apple cider vinegar and water. Cook on low for 8 hours or until the pork is tender and can be easily shredded.

Shred the pork

Once cooked, remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker and let it absorb the juices.

Blackberry Habanero Sauce

Prepare the sauce

In a saucepan, combine blackberries, diced habanero, honey, soy sauce, and lime juice. Cook over medium heat until the blackberries break down and the mixture thickens, about 10-15 minutes.

Blend the sauce

Once thickened, remove from heat and blend until smooth. Set aside.

Bama Slaw

Mix the slaw

In a large bowl, combine shredded cabbage and carrots. In a separate bowl, mix mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss to coat.

Pickled Onions

Pickle the onions

In a jar, combine sliced red onion, apple cider vinegar, water, sugar, and salt. Let sit for at least 30 minutes before serving.

Assembly

Assemble the dish

Serve the pulled pork topped with the blackberry habanero sauce, alongside Bama slaw and pickled onions.