Carolina Pulled-Pork Sandwiches

Carolina Pulled-Pork Sandwiches

So good!  Cooks in a slow cooker, filling the house with a wonderful smell all day!

Makes:  8 servings.  Prep:  15 minutes
Slow Cook: HIGH for 6 hours, LOW for 8 hours



Pork:
1 boneless pork shoulder roast or picnic roast, skin removed, trimmed (about 3 1/2 pounds)
1 teaspoon salt
1 teaspoon paprika
2 Tablespoons Olive Oil

Sauce:
1 Tablespoon olive oil
1 small onion, diced
1 cup apple cider vinegar
3/4 cup ketchup
1/3 cup packed light-brown sugar
2 Tablespoons spicy brown mustard

8 seedless sandwich buns

1)  Pork:  Rub the pork all over with the salt and paprika.  Heat oil in a large nonstick skillet over medium high heat.  Brown pork on all sides, about 12 minutes.

2)  Sauce:  Heat oil in a large saucepan over medium heat.  Add onion and cook 5 minutes.  Stir in vinegar, ketchup, brown sugar and mustard.  Bring to a boil, then reduce heat and simmer 5 minutes.

3)  Transfer pork to the slow cooker; add sauce.  Cover and cook on HIGH for 6 hours or LOW for 8 hours.

4)  Meanwhile, prepare Coleslaw.


5)  Remove pork from slow cooker and allow to cool slightly.  With 2 forks, shred the meat, discarding fat.  Stir pulled pork into sauce in the cooker.  Divide evenly among sandwich buns.  Top with coleslaw or have the slaw on the side.  Also had chips on the side!


Coleslaw


In a medium bowl, whisk together 3/4 cup mayonnaise, 3 Tablespoons Apple Cider Vinegar, 1 Tablespoon sugar, 1/4 teaspoon each:  celery salt and black pepper.  Stir in 1 lb bag of shredded coleslaw mix.  Refrigerate until serving.