Categories: Slow Cooker
Ingredients
- 3 tbsp light brown sugar
- 2 tsp hot paprika
- 1 tsp mustard powder
- 1/2 tsp ground cumin
- Kosher salt and ground pepper
- 3-4 lb boneless pork shoulder, trimmed of excess fat
- 2 tsp vegetable oil
- 1/2 cup apple cider vinegar
- 3 tbsp tomato paste
- 6 potato buns
- Barbecue sauce and prepared coleslaw, for serving
Directions
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Combine 1 tbsp brown sugar, the paprika, mustard powder, cumin, 2 tsp salt and 1/2 tsp pepper in a small bowl. Rub the spice mixture all over the pork.
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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 1/4 cup water into the drippings in the skillet. Transfer the liquid to a slow cooker.
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Add the vinegar, tomato paste, the remaining 2 tbsp brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover, and cook on LOW 8 hours.
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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.