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Name: Slow Cooker Pulled Pork Sandwiches
Prep time: 15 min
Total time: 8 h 15 min
Yield: 4
Cuisine: American
Ingredients: 3 tablespoon Brown sugar; 2 teaspoon Paprika; 1 teaspoon Dry mustard; 1/2 teaspoon Ground cumin; 3 pounds pork shoulder; 2 teaspoons Kosher Salt; 2 teaspoons Vegetable oil; 1/2 teaspoons Ground black pepper; 1/2 cups Cider Vinegar plus more to taste; 2 3/4 cups beer; 3 tablespoons Tomato paste; 4 buns; BBQ sauce

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INGREDIENTS

3 tablespoon Brown sugar
2 teaspoon Paprika
1 teaspoon Dry mustard
1/2 teaspoon Ground cumin
3 pounds pork shoulder
2 teaspoons Kosher Salt
2 teaspoons Vegetable oil
1/2 teaspoons Ground black pepper
1/2 cups Cider Vinegar ; plus more to taste
2 3/4 cups beer
3 tablespoons Tomato paste
4 buns
BBQ sauce

Servings

INSTRUCTIONS

Combine 1/3 of the brown sugar, the paprika, dry mustard, cumin, salt and pepper in a small bowl. Rub the spice mixture all over the pork.

Heat the 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; whisk 3/4 cup beer into the drippings in the skillet. Transfer the liquid to a 5-6 quart slow cooker.

Add the vinegar, tomato paste, the remaining brown sugar and 2 cups beer to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.

Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Pull the pork with two forks and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with BBQ sauce and coleslaw.

NOTES

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Slow Cooker Pulled Pork Sandwiches

3 tablespoon Brown sugar 
2  teaspoon Paprika 
1 teaspoon Dry mustard 
1/2 teaspoon Ground cumin 
3 pounds pork shoulder 
2 teaspoons Kosher Salt 
2 teaspoons Vegetable oil 
1/2 teaspoons Ground black pepper  
1/2 cups Cider Vinegar plus more to taste
2 3/4 cups beer 
3 tablespoons Tomato paste 
4  buns 
  BBQ sauce

Combine 1/3 of the brown sugar, the paprika, dry mustard, cumin, salt and pepper in a small bowl.  Rub the spice mixture all over the pork.

Heat the 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; whisk 3/4 cup beer into the drippings in the skillet.  Transfer the liquid to a 5-6 quart slow cooker.

Add the vinegar, tomato paste, the remaining brown sugar and 2 cups beer to the slow cooker and whisk to combine.  Add the pork, cover and cook on low, 8 hours.

Remove the pork and transfer to a cutting board.  Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes.  Season with salt.  Pull the pork with two forks and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste.  Serve on buns with BBQ sauce and coleslaw.

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Nutrition

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Serving Size: 1 Serving (666g)
Recipe Makes: 4 Servings

Calories: 1235
Calories from Fat: 608 (49%)

Amt Per Serving		% DV

	Total Fat 67.6g	90 %
	Saturated Fat 22.3g	111 %
	Monounsaturated Fat 29.7g
	Polyunsanturated Fat 8.8g
Cholesterol 244mg		75 %
Sodium 1871.9mg		65 %
Potassium 1545.5mg		41 %
Total Carbohydrate 72.3g		21 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 66.9g
Protein 68.3g		98 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1235

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