Slow-Cooker Pulled Pork, Vinegar Slaw

Method

1. Stir the brown sugar, paprika, garlic powder, onion powder, pepper, cayenne and 5 teaspoons salt together and rub it all over the pork. For deeper flavor, wrap and refrigerate up to 24 hours.
2. Spread the onion and garlic in a 6-quart slow cooker, pour in the ½ cup vinegar and the broth, and set the pork on top.
3. Cover and cook on low for 8 hours (or on high for 5), until the pork reads about 200°F and a fork twists in with no resistance. No slow cooker? Cover it in a Dutch oven (6-quart or larger) at 300°F for 4 hours, and start checking at 3½ hours.
4. Move the pork to a large pan to rest 15 minutes. Skim the fat off the cooking liquid, then boil the liquid in a saucepan over high heat for about 10 minutes, until reduced by half. Taste the reduced liquid; if it is salty, toss the pork with only half of it.
5. Meanwhile, toss the cabbage, carrot, 3 tablespoons vinegar, sugar, oil, celery seed and ½ teaspoon salt in a bowl and let it stand, stirring now and then.
6. Shred the pork with two forks, discarding any large pieces of fat, and toss it with the reduced liquid and half of the barbecue sauce.
7. Heat the broiler to high, spread the pork on a rimmed sheet pan, and broil 4 to 5 minutes until the edges are crisp and browned. Pile it on the toasted buns with slaw and pass the rest of the sauce.
8. To make ahead, refrigerate the dressed pork in its juices in shallow containers up to 4 days (or freeze 3 months), then rewarm covered at 325°F until it reads 165°F and broil to finish.

Food safety. Hold pulled pork at 140°F or above (a slow cooker on warm works) and refrigerate leftovers within 2 hours.