Carolina Pulled-Pork Sandwiches

By Addie

Family Circle Magazine
Cover Recipe/May 2012

Ingredients

• PORK:
• 1 boneless pork shoulder roast or picnic roast, skin removed, trimmed (about 3 1/2 pounds)
• 1 teaspoon seasoned salt
• 1 teaspoon paprika
• 2 tablespoons canola oil
• SAUCE:
• 1 teaspoon canola oil
• 1 small onion, diced
• 1 cup vinegar
• 3/4 cup ketchup
• 1/3 cup packed light-brown sugar
• 2 tablespoons spicy brown mustard
• .........................................
• 8 seedless sandwich buns

Preparation

Step 1

TO PREPARE PORK:
1. Rub pork all over with seasoned salt and paprika. Heat oil in a large nonstick skillet over medium-high heat. Brown pork on all sides, 12 minutes.
Sauce

2. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Stir in vinegar, ketchup, brown sugar and mustard. Bring to a boil, then reduce heat and simmer 5 minutes.

3. Transfer pork to slow cooker; add sauce. Cover and cook on HIGH for 6 hours or LOW for 8 hours.

4. Meanwhile, prepare Coleslaw.

5. Remove pork from slow cooker and allow to cool slightly. With 2 forks or your hands, shred meat, discarding fat and bones. Stir pulled pork into sauce in cooker. Divide evenly among sandwich buns, topping with coleslaw, if desired.
Note

TO PREPARE COLESLAW:
In a medium bowl, whisk together 3/4 cup light mayo, 3 tablespoons cider vinegar, 1 tablespoon sugar, 1/4 teaspoon each celery salt and black pepper. Stir in 1 bag (1 pound) deli shredded coleslaw mix. Refrigerate until serving.