Name: Slow-Cooker Pulled Pork Sandwiches
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT7H10M0.000S
Total time: P0Y0M0DT7H30M0.000S
Yield: 4 servings
Ingredients: 1 2-pound boneless pork shoulder, cut into 2-inch pieces; 1/2 onion, roughly chopped; 4 cloves garlic; Kosher salt and freshly ground pepper; 3/4 cup ketchup; 2 tablespoons spicy yellow mustard; 2 tablespoons packed light brown sugar; 1/4 cup sliced pickles, plus 2 tablespoons brine; 2 teaspoons hot sauce; 2 tablespoons vegetable oil; 4 slices Texas toast or other thick white bread; 1 1/4 cups prepared coleslaw

Directions

Combine the pork, onion, garlic, 1/2 cup water, 1 teaspoon salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low, 7 hours.
Remove the pork and garlic from the slow cooker to a bowl using a slotted spoon. Strain the juices, discarding the onion; transfer 3/4 cup of the juices to a small saucepan. Add the ketchup, mustard, brown sugar, pickle brine and hot sauce. Cook over medium-high heat, stirring occasionally, until the sauce is just starting to simmer and thicken, about 5 minutes.
Heat the vegetable oil in a large skillet (preferably cast-iron) over high heat. Add the pork and garlic; shred the meat with two forks. Cook, stirring occasionally, until the pork is crisp and golden, about 5 minutes. Season with salt and pepper.
Toast the bread. Top with the pork, sauce and coleslaw. Serve with the pickles.

Courtesy of Food Network Magazine

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