Slow-Cooker Pulled Pork Sandwiches

I'll start by saying, if you don't pair this with an apple slaw, then just don't make it. It really is best when it's all together. The roast ends up so tender, and the BBQ sauce (recipe on blog), combined with apple slaw is delicious. I just get store bought Apple Slaw (I think it's Dole)...but it's fantastic with this. I'm sure you can Google some apple slaw recipes if you want to make your own, but I prefer that brand.

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Ingredients:

--one 3-4 lb boneless pork shoulder or roast

--2 cups water

--3 TBSP light brown sugar

--2 tsp paprika

--1 tsp ground mustard

--1/2 tsp cumin

--2.5 tsp salt, divided

--1/2 tsp pepper

--2 tsp vegetable oil

--1/2 cup apple cider vinegar

--3 TBSP tomato paste

--6 potato buns

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1. To make the rub for the pork roast: combine 1 TBSP brown sugar, the paprika, ground mustard, cumin, 2 teaspoons of the salt and the pepper in a small bowl. Rub the mixture all over the pork.

2. Heat the vegetable oil in a large skillet over high heat; add the pork and cook, searing on all sides, until browned, about 4-5 minutes.

3. Remove the pork and transfer to a plate; quickly whisk 3/4 cup water into the drippings in the skillet, making sure to scrape all the bits from the skillet. Transfer the liquid to a slow cooker. Add the apple cider vinegar, tomato paste, the remaining 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, allow it to rest while you complete the next step.

5. Strain the liquid into a saucepan, bring it to a boil and cook until reduced by half, about 10 minutes. Season with the remaining 1/2 tsp salt.

6. Shred the pork and mix in a bowl with 1 cup of the reduced cooking liquid, discard any remaining.

7. Serve on buns with barbecue sauce (my recipe on blog or your own store bought) and apple slaw.

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