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)
Prepared coleslaw, for serving
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)