Ingredients

• ●1/2 pound (250g) pork shoulder
• ●1/2 teaspoon smoked paprika
• ●1/4 teaspoon dried thyme
• ●1/4 teaspoon ground coriander
• ●1/4 teaspoon brown sugar
• ●to taste salt
• ●to taste pepper
• ●1/2 cup chicken broth
• ●1 cup coleslaw mix
• ●1 tablespoon lime juice
• ●1/4 cup toasted almonds
• ●1/2 pretzel baguette

Instructions

1. 1In a small bowl, combine the smoked paprika, thyme, coriander, brown sugar, salt, and pepper.
2. 2Generously rub the spice mixture all over the pork shoulder.
3. 3Place the pork shoulder in the refrigerator for at least 2 hours (or overnight) to allow the flavors to penetrate.
4. 4Preheat oven to 300°F (150°C). Place the pork shoulder in a Dutch oven or roasting pan. Add the chicken broth. Cover tightly with a lid or foil.
5. 5Roast for 4 hours, or until the pork is fall-apart tender.
6. 6Remove the pork from the oven and let it rest for 10 minutes. Shred the pork with two forks.
7. 7In a small bowl, combine the coleslaw mix with a squeeze of lime juice and toasted almonds.
8. 8Serve the shredded pork on its own, or on pretzel baguettes with a dollop of coleslaw.