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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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, 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.
5. Per serving: Calories 508; Fat 20 g (Saturated 6 g); Cholesterol 152 mg; Sodium 1,270 mg; Carbohydrate 31 g; Fiber 3 g; Protein 49 g
6. Photograph by Christopher Testani
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