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
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 5-6 quart slow cooker
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
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
Originally Submitted
2/18/2017
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