Slow-Cooker Pulled Pork with Fried Shallots and Chiles Recipe | Valerie Bertinelli

Ingredients

• 3 pounds pork shoulder, cut into 2-inch pieces
• 1 cup barbecue sauce
• 3 tablespoons light brown sugar
• 2 teaspoons chili powder
• 1 teaspoon chipotle powder
• 6 ounces light lager beer, optional
• 3 tablespoons apple cider vinegar, plus a splash
• Kosher salt
• 1 medium onion, thinly sliced
• 3 scallions, chopped
• Vegetable oil, for frying
• 2 egg whites
• 1 1/2 cups all-purpose flour
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• freshly ground black pepper
• 4 Fresno chiles, sliced crosswise into rings
• 4 large shallots, sliced crosswise into rings
• Celery salt, for seasoning
• 12 slices white sandwich bread
• Bread-and-butter pickles, for serving