Easy Recipe For Slow-Cooker Pulled Pork Sandwiches

3 Tbsp light brown sugar
2 tsp hot paprika
1 tsp mustard powder
½ tsp ground cumin
Kosher salt and freshly ground pepper
1 (3- to 4-lb) boneless pork shoulder, trimmed of excess fat
2 tsp vegetable oil
½ cup apple cider vinegar, plus more to taste
3 Tbsp tomato paste
6 potato buns
Barbecue sauce and prepared coleslaw, for serving


1. 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.

2. 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.

3. 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.

4. 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.

Tips and Substitutions
Per serving: Calories 508; Fat 20 g (Saturated 6 g); Cholesterol 152 mg; Sodium 1,270 mg; Carbohydrate 31 g; Fiber 3 g; Protein 49 g

Source and Credits
Recipe courtesy of Food Network Magazine

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