Slow-Cooker Pulled Pork Sandwiches
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 508
- Total Fat
- 20 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 152 milligrams
- Sodium
- 1270 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 3 grams
- Protein
- 49 grams
- Total: 8 hr 30 min
- Active: 20 min
Ingredients
3 tablespoons packed brown sugar (light or dark)
2 teaspoons hot paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 3-to-4-pound boneless pork shoulder, trimmed of excess fat
2 teaspoons vegetable oil
1/2 cup apple cider vinegar, plus more to taste
3 tablespoons tomato paste
6 to 8 potato buns
Barbecue sauce and prepared coleslaw, for serving
Directions
- Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
- Heat the vegetable oil in a large skillet over medium heat. Add the pork and cook, turning, until browned on all sides, about 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5- to 6-quart slow cooker.
- Add the vinegar, tomato paste, the remaining 2 tablespoons 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 the 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 or shred the pork. Transfer to a bowl and toss with 1 cup of the reduced cooking liquid and salt and vinegar to taste. Serve on the buns with barbecue sauce, coleslaw and pickles.