Slow Cooker Carolina Pulled-Pork Sandwiches

By carvalhohm

Ingredients

• 1 boneless pork shoulder blade roast (3 lb)
• 1 tablespoon packed brown sugar
• 1 tablespoon kosher (coarse) salt
• 1 tablespoon pepper
• 1 tablespoon paprika
• 2 cups cider vinegar
• 1 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 teaspoon red pepper sauce
• 12 kaiser rolls, split
• 1 pint (2 cups) coleslaw with sweet-and-sour dressing (from deli)

Preparation

Step 1

Spray 3-4 quart slow cooker with cooking spray. Trim fat from pork; place in cooker. In small bowl, mix brown sugar, salt, pepper and paprika; rub over pork.

In medium bowl, mix remaining ingredients except rolls and coleslaw; pour into slow cooker.

Cover; cook on Low heat setting 8 to 9 hours.

Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.

Using slotted spoon, spoon about 1/2 cup pork mixture, on bottom half of each roll. Top each with about 2 tablespoons coleslaw. Cover with top halves of rolls. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.