Slow-Cooker Pulled Pork Sandwiches
Serves 8to 10 INGREDIENTS
4 tablespoons brown sugar, divided 4 teaspoons salt
4 teaspoons chile powder 2 teaspoons dried mustard 1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon pepper ½ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
3- to 4-pound boneless pork shoulder roast, trimmed and tied
2 teaspoons vegetable oil
¾ cup water
½ cup apple cider vinegar
½ cup orange juice
3 tablespoons tomato paste
Brioche or burger buns DIRECTIONS In a small bowl, combine 2tablespoons brown sugar with the salt, chile powder, dry mustard, cumin, garlic powder, pepper, cinnamon and nutmeg; stir well. Rub the spice mixture all over the pork.
Heat the oil in a large skillet over medium heat. Add the pork and cook, turning, until browned on all sides, about 10 minutes. Watch carefully, because the sugar in the rub can easily burn; lower the heat if necessary. Transfer the pork to a plate. Add the water to the skillet and whisk until the drippings are dissolved. Transfer the liquid to your slow cooker.
Add the vinegar, orange juice, tomato paste and remaining 2tablespoons brown sugar to the slow cooker, whisking to combine. Add the pork, cover and cook on low for 8 hours. If the liquid does not fully cover the pork, you’ll need to turn it halfway through the cooking time so the other side benefits from the juice pool. Transfer the pork to a cutting board and untie it. Strain the cooking liquid into a large pan set over low heat; spoon off any fat. Using two forks, shred the pork into bite-sized pieces. Stir the shredded meat into the sauce. Taste and season with salt. Serve the pulled-pork piled on brioche buns and topped with slaw. (Note: This recipe makes an enormous amount. You may want to spoon 1½ to 2cups pulled pork and sauce into an airtight container and refrigerate it for another meal.)