Pulled Pork Sandwiches with Crunchy Coleslaw
ready in 8 h. 25 min.
- 3 Tbsps light brown sugar
- 2 tsps hot paprika
- 1 tsp mustard powder
- ½ tsp ground Cumin
- kosher salt (to taste)
- freshly ground peppers (to taste)
- 53 ozs boneless Pork shoulder (trimmed)
- 2 tsps vegetable oil
- 3 cups water
- ½ cup apple cider vinegar
- 3 Tbsps Tomato paste
- 6 sesame Burger buns
- prepared Coleslaw
Combine 1 tablespoon brown sugar, paprika, mustard powder, cumin, salt and 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, approximately 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. Serve on buns with coleslaw.