Pulled Pork Boxed Lunch Recipe

1. Prepare the Pork

Rub the pork shoulder with onion powder, garlic powder, paprika, salt, and black pepper. Place in a slow cooker.

2. Cook the Pork

Pour apple cider vinegar over the pork. Cover and cook on low for 8 hours or until the pork is tender and easily shredded.

3. Shred the Pork

Remove the pork from the slow cooker and shred it with two forks. Mix in BBQ sauce and let it warm through.

1. Mix Coleslaw Ingredients

In a large bowl, combine the shredded cabbage, grated carrots, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well and refrigerate until ready to serve.

1. Prepare the Chips

Slice potatoes thinly and soak them in water for 30 minutes. Drain and pat dry.

2. Fry the Chips

Heat vegetable oil in a deep fryer or large pot. Fry potato slices until golden and crispy. Drain on paper towels and season with salt.

1. Mix Corncake Ingredients

In a bowl, combine cornmeal, flour, baking powder, sugar, milk, egg, and melted butter. Mix until smooth.

2. Cook the Corncake

Pour the batter into a greased baking dish and bake at 400°F (200°C) for about 20-25 minutes, or until golden brown.

1. Prepare the Pickles

In a saucepan, combine white vinegar, sugar, salt, and minced garlic. Bring to a boil, then pour over sliced cucumbers in a jar. Let cool before refrigerating.