Trim excess fat from pork.
Heat the oil in the large skillet over medium high heat; brown the pork on all sides, about twelve minutes. Transfer pork to slow cooker.
Pour off all but one tablespoon of the fat from skillet. Add the onion; cook over medium high heat until golden, about five minutes. Add vinegar; cook, stirring to scrape up browned bits, two minutes. Stir in ketchup, molasses, brown sugar, red pepper flakes, Worcestershire sauce, mustard, salt, pepper and paprika. Cook stirring occasionally, until mixture begins to bubble, about one minute. Kathy puts one cup of this over pork and saves rest to serve on the side.
Cover slow cooker; cook on low until pork is very tender, several hours.
Transfer pork to cutting board; shred, discarding fat. Skim excess fat from sauce; return pork to sauce. Stir to combine. Serve on buns with vinegar or regular coleslaw.
Kathy uses about a half cup vinegar, a half cup water and about a cup of sauce in the slow cooker with the pork when it cooks and hold the rest of the sauce to serve on the side with sliders.
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|Serving Size: 1 Serving (209g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 308 (60%)|
|Amt Per Serving||% DV|
|Total Fat 34.2g||46 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 107.4mg||33 %|
|Sodium 291.5mg||10 %|
|Potassium 686.3mg||18 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 23.9g|
|Protein 25.7g||37 %|
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Calories per serving: 510
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