Rub the pork with the chili, sea salt, pepper, and paprika. Place in the slow cooker and cook for 8-10 hours on low or 4-5 hours on high.
About three hours into the cooking process, whisk together all the sauce ingredients (except the arrowroot powder).
Pour the sauce over the pork, put the lid back on and let finish in the slow cooker.
When done, shred the pork with two forks. It should fall right apart.
Take the pork out and strain the sauce into a saucepan. Thicken the juices/sauce with an arrowroot slurry over medium-high heat (mix the arrowroot powder with 1 tbsp of water and whisk until thick.
Notes
Adapted from Amanda's Cooking.If you don't have time to stop the slow cooker halfway to add the sauce (you're at work, the store, etc). Just add it in the beginning. It will be fine.My favorite coleslaw recipe
Container Counts
Full counts: 2 green, 1 purple, 6 red, 6 blue, 3 tsps.Per serving: 1/3 green, 1/6 purple, 1 red, 1 blue, 1/2 tsp.This does not include the bun. If you need more greens or purples, add some roasted veggies to a side and more purples to your snacks.