Pork BBQ Sandwiches (Slow Cooker)

By McLean

Ingredients

• 4 lbs. boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
• 1 medium onion, chopped
• 1/2 cup ketchup
• 1/3 cup cider vinegar
• 1/4 cup packed brown sugar
• 1/4 cup tomato paste
• 2 tablespoons sweet paprika
• 2 tablespoons Worcestershire sauce
• 2 tablespoons yellow mustard
• 1 1/2 teaspoons salt
• 1 1/4 teaspoons ground black pepper
• 12 soft sandwich buns or ciabatta rolls, warmed

Preparation

Step 1

In slow cooker, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.

Cover slow cooker and cook on low for 8 to 10 hours or until pork is very tender.

With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.

While sauce boils, with two forks, pull pork into shreds. Return shredded pork to cook and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.

Serve on buns.