Step 1

Place the onion and garlic in the bottom of a slow cooker. Pour in the apple cider vinegar and broth and stir to combine.

Step 2

Pat the pork dry and season all over with the salt, pepper and cumin, using your hands to press the spices into the pork so that it adheres. Place the pork on top of the onions and garlic in the slow cooker, cover, and cook on low for 8 hours.

Step 3

When there is about 45 minutes left on the pork, preheat the oven to 400℉ and line a large baking sheet with parchment paper.

Step 4

Place the cut potatoes on the prepared baking sheet. Drizzle with the avocado oil, salt, pepper, and smoked paprika. Toss until well combined then spread into a single layer. Transfer to the oven and roast until the sweet potatoes are tender and golden on the edges, about 35 minutes, tossing halfway through the cooking time.

Step 5

In the bottom of a medium mixing bowl, combine the mayo, lemon juice, vinegar, salt, and pepper and whisk until well combined. Add the coleslaw mix and toss until very well coated. Set aside.

Step 6

When ready to eat, turn the broiler on (set to high if you have the option). If you don’t have a broiler, heat the oven to 500℉ or as hot as you can get it.

Step 7

Using tongs, transfer the pork to a large rimmed baking sheet and using two forks, shred the pork and spread it in a single even layer over the baking sheet. Ladle about ½ cup of the liquid from the slow cooker over the pork. Place the pork on the top rack under the broiler and cook until the pork begins to crisp up on the edges, 3 to 5 minutes, depending on how hot your broiler gets. Watch carefully as it crisps to make sure it doesn’t burn. Pour an additional ½ cup of the liquid over the pork and give it one last toss to coat evenly.

Step 8

To serve, plate the pulled pork alongside a serving of the coleslaw, some roasted sweet potatoes, and a scoop of the warmed black beans. Drizzle the bowl with BBQ sauce. Top with some sliced pickles, sliced onion, and cilantro and serve with a wedge of lime.