Ingredients
- 4 tablespoons brown sugar light
- 2 teaspoons paprika
- 1 teaspoon mustard powder
- 1/2 teaspoon cumin
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 3-4 pound pork shoulder boneless, trimmed of excess fat
- 2 teaspoons vegetable oil
- 1/2 cup apple cider vinegar
- 3 tablespoons tomato paste
- 6 buns potato buns are nice!
- barbecue sauce for serving
Instructions
- Combine 1 tablespoon of the brown sugar; and all of the paprika, mustard powder, cumin, salt and black pepper in a small bowl.
- Rub the spice mixture all over the pork.
- Heat the vegetable oil in a large skillet and add the pork.
- Cook the meat, turning, until browned on all sides, about five minutes.
Remove the pork and transfer to the crock pot.
- Whisk 3/4 cup water into the drippings in the skillet.
- Add the vinegar...
- ... tomato paste...
- ...the remaining 3 tablespoons brown sugar...
- ... and stir to combine.
- Add the liquid to the pork in the slow cooker.
- Add two more cups of water to the crockpot. Cover and cook on low at least 8 hours. I turned it up to high at that point and gave it another hour and a half.
- Remove the cooked pork and transfer it to a cutting board or plate.
- Roughly chop it and clean off the fat.
- Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes.
- Mix the chopped meat in a bowl with one cup of the reduced cooking liquid. You can add more salt and vinegar to taste, but I didn't think it needed any.
- Serve on buns with barbecue sauce and coleslaw.
Recipe Notes
March 10, 2016
De-freaking-licious! A 3 1/2 pound piece of pork made enough for four happy eaters: Maura, Nina, Bea and myself.
Stephanie Grant made this for Bea and me a few years ago on a visit and we were slain. If you like Stephanie's taste in pork, you might like one of her novels: The Passion of Alice or Map of Ireland.
Original recipe at foodnetwork.com.
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