Pork
1 boneless pork shoulder roast or picnic
roast skin removed and trimmed (about 3 ½ pounds)
1 teaspoon seasoned salt
1 teaspoon paprika
2 tablespoons canola oil
Rub pork all over with seasoned salt and
paprika. Heat oil in a large nonstick skillet over medium-high heat. Brown pork on all sides, 12 minutes.
Sauce
1 tablespoon canola oil
1 small onion, diced
1 cup vinegar
¾ cup ketchup
1/3 cup packed light brown sugar
2 tablespoons spicy brown mustard
8 seedless sandwich buns
Heat oil in a large sauce pan 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. Transfer pork to slow cooker add sauce. Cover and cook on
high for six hours or low for eight hours.
Meanwhile prepare
coleslaw.
Coleslaw
¾ cup white mayo
3 tablespoons cider vinegar
1 tablespoon sugar
¼ teaspoon celery salt
¼ teaspoon black pepper
1 (1 pound) bag deli shredded coleslaw mix
In a medium bowl, whisk together mayo, cider
vinegar, sugar, celery salt and pepper. Stir in coleslaw mix.
Refrigerate until serving.
Remove pork from slow cooker and allow to cool
slightly with two forks are your hand shred meat discarding fat and
bones stir pulled pork into sauce in cooker divide evenly among
sandwich buns topped with coleslaw if desired.
Serves 8
No comments:
Post a Comment