Carolina Pulled-Pork Sandwiches

By Jaxson

Ingredients

• 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

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
• 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.