Overnight Pulled Pork Sandwiches
Serving Size / Yield
- 3 T. light brown sugar
- 2 tsp. hot paprika
- 1 tsp. mustard powder
- 1/2 tsp. ground cumin
- ground pepper
- 1 4-lb. boneless pork shoulder, trimmed of excess fat
- 2 tsp. vegetable oil
- 1/2 C. apple cider vinegar
- 3 T. tomato paste
- 6 potato buns
- barbecue sauce
- prepared coleslaw
Combine 1 T. brown sugar, paprika, mustard powder, cumin, 2 tsp. salt and 1/2 tsp. 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 5 minutes, turning, until browned on all sides.
Remove the pork and transfer to a plate.
Whisk 3/4 C. water into the drippings in the skillet.
Transfer the liquid to a 6-qt. slow cooker.
Add the vinegar, tomato paste, the remaining 2 T. brown sugar, and 2 C. water to the slow cooker and whisk to combine.
Add the pork, cover and cook 8 hours on low.
Remove the pork and transfer to a cutting board.
Strain the liquid into a saucepan, bring to a boil and cook 10 minutes until reduced by half.
Roughly chop the pork and mix in a bowl with 1 C. of the reduced cooking liquid.
Season with salt and additional apple cider vinegar to taste.
Serve on buns with barbecue sauce and coleslaw.