Slow Cooker Pulled Pork Sandwiches

By boscobojo

Ingredients

• 3 Tbl. light brown sugar
• 2 tsp. hot paprika
• 1 tsp. mustard powder
• 1/2 tsp. ground cumin
• Kosher salt and freshly ground pepper
• 1 - 3 to 4 pound boneless pork shoulder, trimmed of excess fat
• 2 tsp. vegetable oil
• 1/2 cup apple cider vinegar, plus more to taste
• 3 Tbl. tomato paste
• 6 potato buns
• Barbecue sauce and prepared coleslaw, for serving

Preparation

Step 1

Combine 1 Tbl. brown sugar, the paprika, mustard powder, cumin, 2 tsp. salt and 1/2 tsp. pepper in a small bowl. rub the spice mixture all over the pork.

Heat the oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 1/4 cup water into the drippings in the skillet. Transfer the liquid to a 5 to 6 qt. slow cooker.

Add the vinegar, tomato paste, the remaining 2 Tbl. brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.

Remove pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.