Pulled Pork in the slow cooker

Yumm!!

3 TBLS brown sugar

2 tsp hot paprika

1 tsp mustard powder

1/2 tsp ground cumin

salt and pepper

3-4 pound boneless pork shoulder, trimmed of excess fat

2 tsp of oil

1/2 cup apple cider vinegar

3 TBLS tomato paste

(Coleslaw)

(Buns)

Directions: 

Combine 1 TBSP brown sugar, Paprika, Mustard powder, cumin, 2 tsp salt and 1/2 tsp pepper in a small bowl. Rub the mixture all over the pork.

Heat oil in a large skillet over mediul heat. Add the pork and sere turning until browned on all sides, about 5 minutes. Remove the pork and transfer to a plate. Whisk 3/4 cup water into the dropping in the skillet. Transfer the liquid to a 5-6 quart slow cooker.

 

Add vinegar, tomato paste, the remaining 2 TBSP brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low 6-8 hours or high 5-6

Remove the prok and transfer to a cutting board. Strain the liquid into a saucepan. (you need about 1 to 1 1/2 cups liquid. ) Bring to a boil and cook until reduced by half  about 10 minutes. Season with salt. Roughly chop or shred the prok. Transfer to a bowl and toss with 1/2 of the reduced sauce. Add more as needed. Add salt and vinegar to taste. Serve on buns with a side or topping of coleslaw and pickles.