Where I live in Georgia, pulled pork is serious business, second only to fried chicken in popularity. Georgians tend to like their barbecue sweet and smoky. The recipe below has all the tender succulence and fire-brushed flavor of the stuff made in a smoker, but with the worry-free convenience of a slow cooker.
The deep smoky flavor in this recipe comes from a mixture of paprika, liquid smoke, and bacon. Pulled pork is best served on a soft roll topped with a generous scoop of coleslaw. I prefer a tangy and slightly sweet coleslaw with a substantive crunch. The red cabbage used here retains its bite longer than the classic green variety.
Pro Tip: Pulled pork sandwiches can get soggy. Solve the problem with a toasted bun. Lightly butter the inside surface of each roll. After pork has finished crisping, turn broiler off and slide buns in for a minute or two. The residual heat is just enough to crisp the bread.