SLOW COOKER PULLED PORK SANDWICHES

SLOW COOKER PULLED PORK SANDWICHES


3 Tbsp. canola or corn oil
4 lbs. boneless pork shoulder, cut into 4 equal pieces
1 yellow onion, finely chopped
1 cup cider vinegar
¾ cup ketchup
1/3 cup firmly packed brown sugar
½ cup dark molasses
2 tsp. red pepper flakes
1 Tbsp. red pepper sauce
1 tsp each: dry mustard, salt, freshly ground pepper
½ tsp. paprika
12 soft sandwich rolls, toasted

1. Heat the oil in large skillet over medium-high heat; brown the pork on all sides, about 12 minutes. Transfer pork to a slow cooker.

2. Pour off all but 1 tablespoon of the fat from the skillet. Add the onion; cook over medium-high heat until golden, about 5 minutes. Add vinegar; cook stirring to scrape up browned bits, 2 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, 1 minutes. Pour over pork.

3. Cover slow cooker; cook on high until pork is very tender, 4-5 hours ( the pork can be cooked on low 8-10 hours).

4. 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 coleslaw.

Yield: 12 servings.