Slow cook on low for 7 hours or overnight, with the lid closed.
In the last hour of cooking, leave the lid open and increase the temperature to a high heat.
At the same time, remove the skin and fat and place into a preheated cast iron pan. Make sure to place a splatter guard on top as the pork can pop and spray hot oil. Cook on low heat to render the fat, adding a good pinch of salt.
Carefully pour off the oil into a glass jar as the fat liquifies. (This makes great dirty “Schmalz”, a German delicacy which is spread on bread just like butter. You can also use the fat for cooking, especially frying.)
Continue to cook the remaining skin, turning occasionally, until it is crisp and you can break it into small pieces of crackling. This may take an hour. Set aside to sprinkle on your recipe of choice.
Shred the meat using two forks. You can do this in the slow cooker in the liquid or remove the meat first.
Taste before serving – you may like to add a touch more apple cider vinegar or orange juice to balance the flavours.
To make the chipotle mayonnaise:
Combine well, then set aside and stir again before serving.
Mix the rub and juice of half a lime into the mayonnaise.
To make the red cabbage slaw:
Place cabbage, radishes, carrots, cucumber, celery, shallots, capsicum, herbs in a large bowl.
To make the dressing:
Add lemon zest, olive oil, vinegar, maple syrup, celery seeds, salt and pepper to a jar with a tight lid and shake to combine.
Pour the dressing over the fresh ingredients and toss very well to make sure all fresh ingredients are coated.
To serve:
Place the pulled pork and slaw on sliders and serve with mayonnaise
