Slow-Cooker Pulled Pork Sandwiches

Name: Slow-Cooker Pulled Pork Sandwiches
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT8H15M0.000S
Total time: P0Y0M0DT8H30M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons light brown sugar; 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 potato buns; Barbecue sauce and prepared coleslaw, for serving

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Level: Easy
Total: 8 hr 30 min

Prep: 15 min
Cook: 8 hr 15 min

Yield: 4 servings

Nutrition Info

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Ingredients

3 tablespoons light brown sugar

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 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; add the pork and cook, turning, until browned on all sides, 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 the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

Photograph by Christopher Testani

Courtesy of Food Network Magazine