Pulled Pork Sandwich

For the pork, rinse pork and pat dry. Mix sugar in a small bowl with paprika, salt and pepper. Rub pork with sugar mixture. Peel onions and cut into rings. Arrange half of onions in a Crock Pot. Place pork on top of onion bed and cover with remaining onions. Pour ginger ale over top, cover and allow to cook on a low heat for 6-8 hours.

Then remove onions from the Crock Pot and set aside. If necessary, remove excess fat from pork and then pull apart pork with two forks until all is shredded. 

Put pork and onions back into the crock pot and mix in barbecue sauce. Cover and cook over low heat again for 1-2 hours.

Meanwhile, for the sandwich, rinse red cabbage, remove outer leaves, remove core and slice. Mix cabbage in a large bowl with 1 teaspoon salt, knead well and let rest. Rinse napa cabbage, trim and cut into fine strips. Peel and grate carrot. Rinse bell pepper, trim and cut into strips. Mix yogurt in a bowl with vinegar, oil, salt, 1 pinch of sugar, pepper and 2-3 tablespoons water. Add prepared vegetables and the dressing to the bowl, mix with red cabbage and let rest. Rinse parsley, trim and chop leaves. Rinse lettuce, trim, spin dry and cut leaves into thin strips. Just before serving, add parsley and lettuce to the bowl and mix with red cabbage mixture.