Pulled Pork with Cole Slaw

For the pulled pork:

1. Spray the inside of a crock pot with cooking spray.
2. Trim most of the fat from the pork tenderloin roast.
3. Place pork roast in the crock, and cover top with aluminum foil.
4. Put the lid on the crock and wrap any foil hanging out from under the lid around the top of the lid.
5. Cook on low for 6-8 hours.
6. Remove lid and foil.
7. Shred pork roast by piercing roast with two forks near each other, then pulling forks away from each other in opposite directions. (Thus, “pulled pork.”) Repeat until all pork has been shredded.
8. Once pork is shredded, stir into any juices in the crock.
9. Pour on BBQ sauce, and stir to combine. Add more or less sauce and salt and pepper, to taste.
10. Serve on toasted buns, with coleslaw and cheese on top, if desired.

For the cole slaw:

1. Juice a lemon into a small bowl, to measure 3 tablespoons.
2. Whisk salt, pepper, cumin, and minced garlic into the lemon juice.
3. Slowly drizzle the olive oil into the lemon mixture, whisking briskly to emulsify the oil in the dressing.
4. Place shredded cole slaw mix in a large bowl.
5. Pour dressing over the cole slaw mix and toss well to coat.
6. Cover and let stand for at least an hour before serving.