All Recipes

Pulled Pork Sandwich

8 Hrs, 30 mins


3 Tablespoons Light Brown Sugar

2 Teaspoons Hot Paprika

1 Teaspoon Mustard Powder

1/2 Teaspoon Ground Cumin

Kosher Salt and Freshly Ground Pepper

1 3-4 Pound Boneless Pork Shoulder, trimmed of excess fat

2 Teaspoons Vegetable Oil

1/2 Cup Apple Cider Vinegar, plus more to taste

3 Tablespoons Tomato Paste

6 Martin's 12 Sliced Potato Rolls

Barbecue Sauce and Prepared Coleslaw, for serving

Serves: 6


Step 1

Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.

Step 2

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 water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.

Step 3

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

Step 4

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. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on rolls with barbecue sauce and coleslaw, if desired.