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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 8 hr 30 min
Prep:: 15 min
Cook:: 8 hr 15 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

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

My Private Notes

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