Time: 8 hours 30 minutes
Complexity: easily
Servings: 4

Pulled barbecue pork makes a delicious sandwich filling. But if you can't get a barbecue going or it's not the season, you can make this equally delicious meat in a slow cooker. A whole slab of pork shoulder is seared on all sides until golden brown, sealing in the juices, and then simmered with spices for several hours in a slow cooker until tender and flaky. To make the sandwich filling, the pork is shredded with two forks, mixed with the reduced cooking liquid, and served on split buns with barbecue sauce and coleslaw.

Ingredients:

• 1 boneless pork shoulder weighing 1.3-1.8 kg, trim off excess fat
• 3 tablespoons light brown sugar
• 2 tsp hot paprika
• 1 teaspoon mustard powder
• 0.5 tsp ground cumin
• 2 teaspoons of vegetable oil
• 0.5 cup apple cider vinegar + more to taste
• 3 tablespoons tomato paste
• 6 potato buns
• BBQ sauce and coleslaw, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork shoulder, pork, mustard powder, paprika, cumin, hamburger buns, barbecue sauce

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Preparation:

Step 1
• In a small bowl, combine 1 tablespoon of brown sugar, paprika, mustard powder, cumin, 2 teaspoons of salt, and 0.5 teaspoon of black pepper. Rub the spice mixture over the entire surface of the pork.
Step 2
• Heat 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; combine 3/4 cup water with the remaining fat in the skillet. Pour the liquid into a 5-6 quart slow cooker.
Step 3
• Add vinegar, tomato paste, the remaining 2 tablespoons brown sugar, and 2 cups water to the slow cooker and stir until smooth. Add the pork to the sauce, cover, and simmer on low for 8 hours.
Step 4
• Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil, and simmer on the stovetop until reduced by half, about 10 minutes. Season with salt to taste. Coarsely chop the pork and toss in a bowl with 1 cup of the sauce from the saucepan, adding salt and vinegar to taste. Serve the pork on buns with barbecue sauce and coleslaw.

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