Ingredients: |
Ingredients: 3 tablespoons light brown sugar 2 teaspoons hot paprika 1 teaspoon mustard powder 1/2 teaspoon ground cumin Salt and freshly ground pepper 1 3 - 4 lb. boneless pork shoulder, trimmed of excess fat 2 teaspoons vegetable oil 1/2 cup (can add more if you like) apple cider vinegar 3 tablespoons tomato ketchup (or paste) 6 toasted buns (potatoe buns or kaiser are good choices) Barbecue sauce Prepared coleslaw, for serving
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Directions: |
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, ketchup (or 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. 5. 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. 6. Serve on buns with barbecue sauce and coleslaw. (see "Coleslaw" recipe) |