Perfect for a crowd, this moist pulled pork, slow cooked with Progresso™ chicken broth, cider vinegar and barbecue sauce, is topped with a crunchy slaw for an easy dish that will help both your kitchen and you keep your cool.
• Prep time: 15 minutes
• Cook time: 4 hours 45 minutes
• Yield: Serves 4
• 3 Tbsp light brown sugar
• 2 tsp hot paprika
• 1 tsp mustard powder
• ½ tsp ground cumin
• Kosher salt and freshly ground pepper
• 1 (3- to 4-lb) boneless pork shoulder, trimmed of excess fat
• 2 tsp vegetable oil
• ½ cup apple cider vinegar, plus more to taste
• 3 Tbsp tomato paste
• 6 potato buns
• Barbecue sauce and prepared coleslaw, for serving
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.
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.
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.
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 buns with barbecue sauce and coleslaw.
This great family recipe is thanks to Food Network at http://www.foodnetwork.ca/recipe/slow-cooker-pulled-pork-sandwiches/17847/