Slow Cooker BBQ Pulled Pork Sandwiches
Posted on February 8, 2015
Ingredients
- 3 tbsp Light Brown Sugar
- 2 tsp Hot Paprika
- 1 tsp Mustard Powder
- 1/2 tsp Ground Cumin
- 2 tsp Salt add more to taste
- 1/2 tsp Black Pepper add more to taste
- 3 tbsp Tomato Paste
- 2 tsp Vegetable Oil
- 1/2 cup Apple Cider Vinegar
- 2.75 cups Water
- 3-4 lb Pork Shoulder boneless, trimmed of excess fat
- 1 pack Potato Buns
- 1 bottle BBQ Sauce Taste of Immokalee brand for serving
- Coleslaw prepared, for serving
Servings: people
Units:
Instructions
- 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 and strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with additional salt to taste.
- 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.
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