Slow-Cooker Pulled Pork Sandwiches

Slow-Cooker Pulled Pork Sandwiches


Time

  • Prep: 15 min
  • Cook: 8 hr 15 min

Yield

  • 4 Servings

Ingredients

  • 3 tablespoons light brown sugar
  • 2 teaspoons hot paprika
  • 1 teaspoon mustard powder
  • 1/2 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 1 3 -to-4-pound boneless pork shoulder butt, trimmed of excess fat
  • 2 teaspoons vegetable oil
  • 1/2 cup apple cider vinegar, plus more to taste
  • 3 tablespoons tomato paste
  • 6 potato buns
  • Barbecue sauce and prepared coleslaw, for serving

Directions

  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.

Discover Hand-Picked Recipes

Browse Halenda’s hand-picked recipes to pair with our award-winning meats & specialities to create for your family.

Sign up today for exclusive weekly offers!