BBQ Before Its Too Cold

This morning I woke up to rain...oh lovely fall (even though it did get sunny later) . Yesterday I was prepared to make a last of summer dish. I thought pulled pork (with BBQ sauce), coleslaw and french fries sounded good. Good thing too since the pork required the crockpot.

Pulled Pork
adapted from: http://www.100daysofrealfood.com/2013/12/03/recipe-best-pulled-pork-crock-pot/

3 T paprika
1-2 T salt
2 t black pepper
1 t cayenne (I used about 1/2 t red pepper flakes)
1 t garlic powder
1 t onion powder
1/2 t thyme
1/2 cup honey
1/4 cup red wine vinegar
3 T olive oil
1 large onion, sliced thin
3 1/2 pork shoulder, boneless

Combine all spices with honey, vinegar and oil; forming a paste. Place onion slices in the bottom of a greased crockpot. Put pork on top of that; topping with the spice paste.  Cook on LOW 7-9 hours.  Shred. Top with BBQ sauce if desired.

Coleslaw
adapted from: http://www.bettycrocker.com/recipes/creamy-coleslaw/ab0253d2-664d-48ba-9965-202d03aec5e6

1/2 cup sour cream (Greek yogurt works well)
1/4 cup mayonnaise
1 T sugar
2 t lemon juice
2 t Dijon mustard
1/2 t celery seed
1/4 t salt
1/4 t pepper
4 cups shredded cabbage/coleslaw mix without dressing (1 bag)

Mix all ingredients (minus cabbage) in a bowl thoroughly.  Stir in cabbage mix; covering all of it.  Cover with plastic wrap and refrigerate at least an hour.